Summer Vegetable Bowl
Summer Vegetable Bowl
This recipe, which can be made with the seasons most beautiful vegetables, is ideal for the summer months. Because we prefer to eat light during the summer. It is both delicious and simple to make. It is also suitable and nutritious for vegetarians.
TYPE
Healthy Bowls
SERVİNG
2
TOTAL TIME
50 MIN.
Ingredients:
- 100 g quinoa
- 500 g water
- 100 g extra-firm tofu, medium dice
- 1 cup peas
- 2 asparagus, cut 3 pieces
- 1 zucchini, cut same size with asparagus, seedless
- 1 sweet potato, medium dice
- 50 g purslane
- ¼ cup parsley, chopped
- ¼ cup dill, chopped
- ¼ cup leek, chopped
- 1 avocado
- Salt and pepper
For the Sauce:
- 2 clove garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp olive oil
- 1 tsp honey
- 1 tbsp soy sauce
Step by Step:
1. Preheat oven to 200°C.
2. Combine sauce ingredient in a bowl.
3. Place tofu pieces on baking sheet and pour 3 tbsp sauce on top, mix well, bake for 20
minutes.
4. Rinse quinoa and put in a saucepan, add 300 ml water bring it to a boil, low the heat,
cover the lid and cook for 15 minutes. Then rest for 10 minutes. Open the lid and let
to cool down.
5. Bring it to a boil 500 ml water in a pot. Place steamer basket on it. Steam vegetables
for 10 minutes. Sprinkle salt and pepper on top.
6. Mix cool quinoa and purslane.
7. To two serving plates, quinoa mixture. Place steamed vegetables on top, the baked
tofu pieces. Drizzle sauce, sprinkle chopped leek and serve it. Enjoy!
