Winter bowl


Total time: 1hr 45m
Preparation Time: 60m

Servings
For 4 people


Author

Nadja - LouMalou


Nutritional Information

Contains 571 Kcal, 23g Protein, 52g Carbohydrates, 29g Fat


Ingredients

  • Quinoa
  • 100 g quinoa (white if possible)
  • 2 dl water
  • Dressing
  • 2 tbsp white almond cream
  • 1 lime (organic), juice
  • 4 tbsp plain greek yoghurt, plain
  • 1 tbsp olive oil
  • herb salt, to taste
  • Mushrooms
  • 300 g mushrooms, quartered
  • 0.5 tbsp olive oil
  • Za'atar (spice mix), to taste
  • Tofu
  • 1 lime (organic), juice
  • 1 tbsp white vermouth (e.g. Noilly Prat)
  • 1.5 tbsp soy sauce
  • 1 tbsp honey (or Yacon Nu3)
  • 1 garlic clove, pressed
  • 0.5 tsp chilli powder
  • 1 tsp cayenne pepper
  • 0.5 tbsp olive oil
  • 200 g tofu, plain
  • Sweet potatoes
  • 2.5 tbsp Dukkah (spice mix)
  • 1 tbsp olive oil
  • 500 g sweet potato, cut into wedges
  • Chicory
  • 1 tsp salt
  • 1 tbsp butter
  • 1 tsp cane sugar
  • 2 chicory, cut into strips
  • Chickpeas
  • 0.5 tsp salt
  • 1 ground cumin
  • 1 tsp dried rosemary, ground
  • 1 tin chickpeas (230 g), rinsed, drained
  • 0.5 tbsp olive oil
  • To serve
  • lime juice, to taste
  • herb salt, to taste
  • 1 parcel edamame (Fine Food, 158 g)

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Instructions

  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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