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Vegan BLT Quinoa Bowls with Tangy Yogurt Dressing

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Smoky, salty, and SATISFYING! Get all the flavor of a BLT with an extra serving of vegetables in these Vegan BLT Quinoa Bowls, complete with a tangy yogurt dressing, for a plant protein power bowl for the books

Ingredients

Scale

For the shiitake bacon:

  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 2 cups thinly sliced shiitake mushrooms

For the bowls:

  • 1 head romaine lettuce, shredded
  • 1 Roma tomato, sliced
  • 1/2 medium avocado, sliced

For the creamy dressing:

  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon high quality olive oil
  • 1 tablespoon white wine vinegar
  • Pinch of garlic powder
  • Pinch of freshly ground black pepper (or more to taste)
  • Salt to taste

Instructions

For the shiitake bacon:

  1. Preheat oven to 350F.
  2. In a small bowl, mix paprika, salt and oil together. Drizzle over thinly sliced shiitake mushrooms in a medium-sized bowl and toss gently together so all mushrooms are coated well, but not drenched.
  3. Evenly distribute mushrooms on a parchment paper lined baking sheet. Be sure not to overcrowd the pan.
  4. Bake for 10 minutes, toss, and continue to bake for an additional 10 minutes until mushrooms become crispy and bacon-like. Be sure to carefully watch the bacon to prevent it from burning the last few minutes!

For the dressing:

  1. Combine all ingredients in a small bowl and mix until uniform consistency forms.

To assemble the bowls:

  1. Distribute lettuce, tomato, quinoa and avocado evenly among two bowls.
  2. Top each bowl with 1/4 of the shiitake bacon and drizzle dressing on top.
  3. Enjoy immediately!

Notes

Nutrition Facts (for ¼ of shiitake bacon, ½ of bowl ingredients ½ dressing (which I think is even more than you need!)):
390 calories
24g fat (most of which is heart-healthy unsaturated fat!)
184mg sodium
39g carbohydrates
15g fiber
11g protein

Find it online: https://chelseyamernutrition.com/vegan-blt-quinoa-bowls/