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Stir Fry Zen Crunch Bowl (Vegan, Gluten Free)

5 from 5 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
This amazingly flavorful super crunchy Stir Fry Zen Bowl is healthy, vegan, gluten free and SOOOOO good!  


  • 2 cups cooked millet - quinoa or brown rice
  • Crispy Asian Roasted Chickpeas - 15-ounces- see recipe here, optional but recommended
  • 1 tablespoon sesame oil
  • 1 crown broccoli - broken into florets (about 2 cups)
  • 1 1/2 cups shredded carrots
  • 1 cup snow peas
  • 1/2 cup vegetable stock
  • 2 cups asian greens - or kale and spinach
  • salt and pepper - to taste
  • 1 1/2 cups red cabbage - chopped (about 1/4 of a cabbage head)
  • 1/3 cup roasted cashews


  • 1 tablespoons miso paste - yellow
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh ginger
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons agave syrup - or honey


  • Cook millet, quinoa or brown rice and set aside. You'll need about 2 cups cooked for this recipe (which was equal to 1 cup dried millet).
  • Make the roasted chickpeas. See the recipe here.
  • Add sesame oil to a large pan or wok over medium high heat. Add broccoli and cook for 3 minutes, stirring occasionally. Add carrots, snow peas and vegetable stock. Stir and cook for 5 minutes. Add greens and cook another 2 minutes or until greens are wilted. Remove from heat. Sprinkle with salt and pepper.
  • To make the dressing, combine miso, lemon juice, fresh ginger, tamari, sea salt, rice vinegar, and agave syrup. Stir with a small whisk.
  • In a bowl, scoop into different sections: millet, quinoa or brown rice, broccoli/snow pea mixture, red cabbage, roasted chickpeas, and cashews. Drizzle with sauce and serve.


Nutrition information does not include Roasted Chickpeas.


Calories: 450kcal | Carbohydrates: 72.8g | Protein: 19.2g | Fat: 10.7g | Sodium: 583mg
Did you make this recipe?Mention @veggie__chick or tag #veggiechick