Winter bowl

Winter bowl

Total: 1 hr 45 min. | Active: 1 hr
vegetarian

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.

Nadja - LouMalou

Nadja - LouMalou

Ingredients

for 4 person

Quinoa
100 g quinoa (white if possible)
2 dl water
Dressing
2 tbsp white almond cream
4 tbsp plain greek yoghurt, plain
lime (organic), juice
1 tbsp olive oil
  herb salt, to taste
Mushrooms
½ tbsp olive oil
300 g mushrooms, quartered
  Za'atar (spice mix), to taste
Tofu
lime (organic), juice
1 ½ tbsp soy sauce
1 tbsp white vermouth (e.g. Noilly Prat)
1 tbsp honey (or Yacon Nu3)
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
Chicory
1 tbsp butter
1 tsp salt
1 tsp cane sugar
chicory, cut into strips
Chickpeas
½ tsp salt
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)

How it's done

Quinoa

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.

Dressing

Mix the ingredients, season with plenty of herb salt.

Mushrooms

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

Tofu

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.

Chicory

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.

Chickpeas

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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