BUDDHA BOWL

JALOTOFU BUDDHA BOWL
ingredients:
½ dl quinoa (measured dry) +1 dl water for cooking
½ tsp brown rice miso
½ tsp coconut manna
70 g kale
½ tbsp tahini
1-2 tsp umeboshi vinegar
½ tbsp nutritional yeast
120 g Jalotofu Maustamaton
1-2 tsp tamari soy sauce
1-2 tsp avocado oil
1-2 tsp coconut vinegar (or brown rice vinegar)
1 dl broccoli, cut into chunks and blanched
½ tbsp coconut vinegar (or brown rice vinegar)
1-2 tsp avocado oil
¼ tsp garlic powder
pinch himalayan salt (to taste)
1 dl butternut squash, cubed and steamed
1 dl red cabbage, shredded
½ dl peas (fresh or defrosted)
¼ candy cane beetroot, peeled and sliced
½ baby avocado
1 tbsp beetroot sauerkraut (optional)
sprinkle dried nori flakes
sprinkle black sesame seeds
method:
1. rinse the quinoa in fresh water and then cook according to package instructions. add half a teaspoon of brown rice miso and coconut manna each to the cooking water and mix.
2. rinse the kale in hot water, then slice and massage it with tahini, umeboshi vinegar and nutritional yeast flakes.
3. rinse the tofu and pat dry, then cut into small diamonds. mix with tamari, avocado oil and vinegar and set aside to marinate.
4. season the blanched broccoli with coconut vinegar, avocado oil, garlic and salt.