This nourishing grain bowl is absolutely packed with plants, providing dietary fibre and polyphenols which are important for feeding and maintaining your gut microbiome – which in turn, looks after you. Use whichever grains, veggies or seeds you love or have on hand for a personalised and plant-packed bowl.
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Serves
1
Red Onion
Apple Cider Vinegar
Broccoli
Oyster Mushroom
Firm Tofu
Tahini
Lime
Soy Sauce
Garlic Clove
Fresh Ginger
Cherry Tomatoes
Cucumber
Cooked Quinoa
Cooked Spelt
Hemp Seeds
Extra Virgin Olive Oil
Serves
1
Red Onion
Apple Cider Vinegar
Broccoli
Oyster Mushroom
Firm Tofu
Tahini
Lime
Soy Sauce
Garlic Clove
Fresh Ginger
Cherry Tomatoes
Cucumber
Cooked Quinoa
Cooked Spelt
Hemp Seeds
Extra Virgin Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely slice the red onion and add to a jar or bowl with a sprinkle of salt. Pour over the apple cider vinegar and enough water to cover the onions then place in the fridge for at least 30 mins.
Step 2.
Meanwhile, chop the broccoli into florets, slice the mushrooms and dice the tofu. Pan-fry them, one ingredient at a time, with a drizzle of olive oil over a medium-high heat until crispy. Season with salt.
Step 3.
To make the dressing, mix together the tahini, lime juice and soy sauce and grate in the garlic and ginger. Taste to check the seasoning and add more soy sauce for saltiness or lime juice for acid if needed.
Step 4.
Dice the cucumber and halve the cherry tomatoes.
Step 5.
To build your bowls, start with the grains at the bottom and top with the crispy tofu, broccoli and mushrooms. Add the cucumber, cherry tomatoes and pickled onions then drizzle over the dressing and sprinkle over the hemp seeds.
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