Plant-Based Sous Vide
This colorful, nutrient-rich plant-based sous vide bowl features tender sweet potatoes, fluffy quinoa, and herb-roasted veggies with endless topping options.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Sous Vide
- Cuisine: Plant-Based
- Diet: Vegan
Ingredients
1 small yellow onion
1 bell pepper
2 teaspoons of olive oil
Salt and pepper to taste
1 cup of quinoa, rinsed
1 1/2 cups of water
2 cloves of garlic, minced
A few sprigs of fresh herbs (optional)
2 small sweet potatoes, peeled and diced into 1 inch pieces
Optional toppings: avocado, cilantro, plant based protein
Instructions
1. Set your Anova Sous Vide Precision Cooker to 180ºF / 82.2ºC.
2. Place sweet potato in a bag with 1 tsp olive oil, seal with minimal air, and sous vide for 30 minutes.
3. In another bag, combine quinoa, garlic, herbs, water, salt and pepper. Seal and set aside.
4. In another bag, combine onions and peppers with olive oil, salt and pepper. Set aside.
5. After 30 minutes, add both the quinoa and onion/pepper bags to the bath. Cook all for an additional 1 hour.
6. Once done, remove bags, cool slightly, and assemble bowls.
7. Top with avocado, plant-based protein, or fresh herbs.
Notes
Use reusable silicone bags for an eco-friendly option.
Make ahead for weekly meal prep—lasts up to 5 days in fridge.
Try swapping quinoa with lentils or brown rice for variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://sousviderecipe.com/plant-based-sous-vide/