Winter bowl

Winter bowl

Total: 1 hr 45 Min. | Active: 1 hr
Nutritional value / people: 571 kcal
, Fat: 29 g
, Carbohydrate: 52 g
, Protein: 23 g

Bowls are great. A whole dish full of delicious ingredients. There's something for everyone. And because of the many different ingredients, they supply you with heaps of different nutrients, too. Which is great – especially in winter. And if there's anything left over, all the ingredients can be used again individually if you wish, for example, in a pita bread or a fajita.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


100 g quinoa (white if possible)
2 dl water


2 tbsp white almond cream
4 tbsp plain greek yoghurt, plain
1 lime (organic), juice
1 tbsp olive oil
herb salt, to taste


½ tbsp olive oil
300 g mushrooms, quartered
Za'atar (spice mix), to taste


1 lime (organic), juice
1 ½ tbsp soy sauce
1 tbsp white vermouth (e.g. Noilly Prat)
1 tbsp honey (or Yacon Nu3)
1 garlic clove, pressed
½ tsp chilli powder
1 tsp cayenne pepper
½ tbsp olive oil
200 g tofu, plain

Sweet potatoes

500 g sweet potatoes, cut into wedges
2 ½ tbsp Dukkah (spice mix)
1 tbsp olive oil


1 tbsp butter
1 tsp salt
1 tsp cane sugar
2 chicory, cut into strips


½ tsp salt
1 ground cumin
1 tsp dried rosemary, ground
1 tin chickpeas (230 g), rinsed, drained
½ tbsp olive oil

To serve

lime juice, to taste
herb salt, to taste
1 parcel edamame (Fine Food, 158 g)
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How it's done

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Rinse the quinoa in cold water in a sieve. Bring to the boil with the water, boil for 10 mins., cover and leave to stand for 5 mins., allow to cool.


Mix the ingredients, season with plenty of herb salt.


Heat the oil, fry the mushrooms, season with za'atar.


Combine the lime juice with the soy sauce, Vermouth, honey, garlic and seasoning. Mix the tofu with the marinade. Cover and chill for approx. 30 mins. Remove the tofu from the marinade and drain. Heat the olive oil, fry the tofu on all sides.

Sweet potatoes

Mix the sweet potatoes with the dukkah and oil in a bowl, spread onto an oven tray lined with baking paper.

Bake for approx. 15 mins. in the centre of an oven preheated to 200°C.


Heat up the butter in a pan, add the salt and sugar, and mix well. Add the chicory, sauté on a low heat until soft.


Mix the salt and seasoning in a bowl. Add the chickpeas, and mix until they are evenly coated with the seasoning. Heat the oil in a frying pan, fry the chickpeas.

To serve

Mix the quinoa with the dressing, season with lime juice and herb salt to taste. Divide among deep dishes together with the rest of the ingredients, scatter the edamame over the top, serve the bowls immediately.


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