Vegan Mangosteen Quinoa Bowl

About this recipe

This vibrant Vegan Mangosteen Quinoa Bowl combines the antioxidant-rich mangosteen with wholesome quinoa, creamy avocado, and a variety of fresh vegetables. A tangy mustard dressing ties all the flavors together for a satisfying, nutritious meal.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 ripe avocado, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup chopped kale
• 1 cup chopped spinach
• 1 cup chopped cucumber
• 1 cup shredded carrots
• 1 cup fresh mangosteen, segmented
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup chopped roasted almonds
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon agave syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. 1

   Rinse the quinoa in a fine mesh strainer and add it to a medium saucepan with the water. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes until tender.

2. 2

   As the quinoa cooks, prepare the vegetables and fruits: slice the avocado and bell peppers, halve the cherry tomatoes, and chop the kale, spinach, cucumber, and mangosteen.

3. 3

   In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, agave syrup, salt, and pepper to prepare the dressing.

4. 4

   Fluff the cooked quinoa with a fork and divide it among four bowls.

5. 5

   Top each bowl with sliced avocado, bell peppers, cherry tomatoes, kale, spinach, cucumber, shredded carrots, and mangosteen.

6. 6

   Drizzle the dressing over each bowl and sprinkle with fresh cilantro, mint, and roasted almonds.

7. 7

   Serve immediately to enjoy the fresh flavors.