In February and March we don't have many local fresh vegetables, but what we have can be combined in a tasty and healthy meal. This time it's a winter Buddha bowl - which is usually the name for a meal that contains five components: cereal, protein, vegetables, dressing and sprinkles.
Allergens: soy, mustard | Preparation time: 1h | Portions: 3 | Complexity: easy
Ingredients
For soy chunks:
150 g soy chunks
1 tsp salt
4 tbsp olive oil
1 tsp mustard
1/2 tsp black pepper
1/2 tsp dried basil
1/2 tsp veggie masala
baking oil
For quick-pickled carrots:
2 carrots
4 tbsp apple cider vinegar
pinch of salt
For dressing:
1 tbsp tahini
1 tbsp salt
1/2 lemon juice
Other bowl ingredients:
lettuce
black beans, canned
boiled quinoa or any other grain like barley, rice, ...
sesame seeds and pepitas
sprouts (optional)
Preparation
First, prepare the carrots - peel and wash them, then make strips with a peeler. Place them in a bowl with apple cider vinegar and salt. Set aside.
Put the dry soy chunks in a bowl, pour over half a liter of boiled water and leave for 15 minutes to soften.
Drain the chunks and marinate them - add salt, olive oil, mustard, pepper, basil and veggie masala (some other seasoning can be used too).
Heat a little oil in a pan and put the chunks to fry. Stir them occasionally, making sure they don't stick to bottom. Bake for about 15 minutes.
While the chunks are baking, wash and cut the lettuce and cook the quinoa.
Prepare the dressing - mix lemon juice, water and tahini in a small bowl.
Drain the carrots that have been in the vinegar.
When the pieces are done, arrange the portions - put lettuce, beans, quinoa, spy chunks and carrots in each, and sprinkle with seeds.
Serve with tahini dressing.
Notes
Any other vegetables, grains or proteins can go in the Buddha bowl - this is my winter version. All spices and ingredients are customizable.
Besides this dish, soy chunks prepared this way are an excellent substitute for chicken pieces in other dishes as well, for example in stews, risottos or wraps.
