BUDDHA BOWL


Annoksia: 1

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.

5. arrange all the ingredients into a bowl and top it with half a baby avocado, peas, candy cane beetroot, nori seaweed and sesame seed sprinkles and some sauerkraut. adjust sesoning to taste if necessary.



Ruokalaji Napostelu, Pastat, wokit ja risotot, Salaatit Erityisruokavalio Gluteeniton, Ilman kananmunaa, Maidoton, Vähähiilihydraattinen, Vegaani
Tuote Jalotofu Maustamaton Reseptin tekijä Anni Kravi