Veggie Bowl

Annoskoko2
Duration40 mins
DifficultyEasy
Veggie Bowl
Vegetable bowls are excellent, quick everyday dishes. Ingredients prepared in advance will create bowls throughout the week! Check out our tips for building a bowl!

Veggie Bowl Ingredients:

80 g quinoa 200 ml water to cook quinoa + salt 1/2 teaspoon turmeric a piece of red cabbage kale to taste 1-2 teaspoons of red wine vinegar + black pepper (+ chili flakes) 300 g of tofu 1-2 tbsp extra virgin olive oil for frying 1 carrot

Coriander Yogurt

200 ml oat yogurt fresh coriander to taste + lime juice 1 small clove of garlic + salt + black pepper

You can get the best bowls by building them from:

  1. Nutritious carbohydrates (e.g. quinoa, buckwheat, millet, whole grain rice, chickpea pasta)
  2. From a vegetable protein source (e.g. tofu, pulled oats, fava bean strips, chickpea, beans or lentils)
  3. Fresh vegetables

Take inspiration for your first punch at a veggie bowl here!

 

PREPARATION:

Veggie Bowl

  1. Boil water, add salt and turmeric. Rinse quinoa with hot water in a colander and pour boiling water. Bring to a boil until cooked according to the instructions on the package.
  2. Slice or chop the red cabbage while the quinoa is boiling and fry it in a splash of water in a pan until it softens. Strip away the hard leaf blade from the kale and tear the leaves smaller. Rinse well (especially in organic kale, there will be inhabitants). Put kale and red cabbage in a container and add a drizzle of olive oil, a pinch of salt and black pepper and 1-2 teaspoons of red wine vinegar (+ chili flakes). Leave it to pretend.
  3. Dice the tofu and fry it in a pan in a drizzle of olive oil until crispy.
  4. Pull out shavings from carrots with a peeling knife.

Coriander yogurt

  1. Finely chop the cilantro. Grate or finely chop the garlic with a knife.
  2. Mix all the ingredients in a bowl and add salt to taste. Drizzle with black pepper.

Assemble quinoa at the bottom of the bowls, and add the red cabbage/kale marinated on the edges, crispy tofu and carrot strips. Scoop some cilantro yogurt on top.