Nourishing Salad Bowl 2.0
Ingredients
- Sweet potato
- Oil
- Salt
- Chilli flakes
- Minced garlic
- Quinoa or brown rice (optional)
- Tofu
- Soy sauce
- Sesame seeds oil
- Fresh avocado
- Fresh veggies (kale, spinach, or cabbage mix)
- Cocktail tomatoes
- Cucumber
- Red onion
- Vegan feta cheese
- Pumpkin seeds
- Oat cream
- Dijon mustard
- Syrup
- Sambal oelek
- Lime juice
- Ginger powder
- Dried fruit (optional)
- Chickpeas or soya beans (optional)
Preparation
Peel and dice the sweet potato. Coat with oil, salt, chilli flakes, and minced garlic. Roast in the oven at 220°C for 22-25 minutes or air-fry for 20 minutes.
Boil quinoa or brown rice (optional).
Dice tofu and marinate with soy sauce and sesame seeds oil. Fry until crispy.
Dice fresh avocado.
Wash and prepare fresh veggies (kale, spinach, or cabbage mix).
Dice cocktail tomatoes, cucumber, and red onion.
Crumble vegan feta cheese.
Open a bag of pumpkin seeds.
In a small bowl, whisk together oat cream, Dijon mustard, syrup, soy sauce, sambal oelek, lime juice, minced garlic, ginger powder, salt, and pepper.
In a big bowl, combine all the ingredients, including dried fruit if desired. Mix well.
Add chickpeas or soya beans if desired.
Enjoy your nourishing salad bowl!