The winter bowl love is real!
Tough times like these days are calling for healthy, tasty and diversified soul food. Days or weeks full of uncertainty, spent at home or in full quarantine. We think now it’s even more important than ever before to fuel our bodies with nutrients, vegetables and power packed proteins. Together with our friend Peter we created a very easy to make lunch and dinner recipe for you guys. The vegan superfood bowl.
Bowls – just a food trend or the answer to healthy nutrition?
Bowls are not only one of this year’s top emerging food trends. Nope, they are also the perfect meal for using up leftovers, for being creative with the veggies in your fridge and, most of all, to bring variety into your diet. Pasta all day every day is, trust me, not the solution to stay healthy and sane. Buddha bowls, macro bowls, tiki bowls, lunch bowls. Different names, but always the same idea. A colorful composition of healthy, but also tasty and mostly healthy ingredients. The variety of possibilities is huge. You can fill your bowls with vegetables, healthy grains and of course different kinds of proteins: seeds, peas, beans, lentils, jackfruit or tofu. If you are not feeling creative today, no worries: Find 14 more healthy and colorful bowl recipes here.
And the best thing about bowls?
They are easy to integrate into your meal plan, you can combine different kinds of proteins, carbs and vegetables – whatever you crave that day can be arranged and it can also be pimped for your partner, if you are for example a veggie or vegan and your partner a passionate meat lover. For us it’s really important not only to buy organic food, no we also try to buy as local and seasonal as possible. When creating the vegan superfood bowl recipe we decided to stick to real winter veggies combined with carbs and proteins. You want more inspiration and healthy recipe ideas? No worries! Discover our “what to cook” section on the website with more salads, mains and delicious desserts.
The Vegan Superfood BowlPrint recipe
- - 2 cups of bulgur
- - 1 big handful red cabbage (larger stems removed)
- - 1/2 medium red onion (sliced in wedges)
- - 1 beetroot (cooked)
- - 1 package of fresh leafy spinach
- - 1 bundle cilantro (large stems removed // chopped)
- - 2 pieces of spring onions
- - 2 small sweet potatoes (halved)
- - bread (optional)
- - 1 15-ounce chickpeas (drained, rinsed + patted dry)
- - 1 package of tofu (natural taste)
- - 1 Tbsp Black Sesame
- - 1 lemon
- VEGAN MAYO
- - 1/4 cup aquafaba (the liquid/brine in a can of cooked chickpeas)
- - 1/4 Tsp ground mustard
- - 1/4 Tsp sea salt
- - 1/2 medium lemon (juiced)
- - 2-3 Tbsp hot water
- - 2 Tbsp olive oil
- - 1 1/2 Tsp apple cider vinegar
- - 3/4 Tsp garlic powder
- - 1/4 Tsp turmeric (optional)
- - salt & pepper
- Step: Preheat oven to 200 degrees and arrange sweet potatoes and the pre-cooked beetroot on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet. Also add the red cabbage to roast till golden brown.
- Step: Bake for 15 minutes, then remove from oven flip sweet potatoes, beetroot and red cabbage. Season with a pinch each salt and pepper.
- Step: In a medium pot over medium heat bring water, cumin and salt to a simmer. Pour in the bulgur and mix together. Bring the bulgur to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Turn the heat off and let the bulgur sit in the pot with the lid on for another 10 minutes. Fluff with a fork and mix in half of the chopped cilantro and green onions. Season to taste with salt and pepper.
- Step: While vegetables are roasting, cut the tofu into tiny pieces and season with soy sauce (optional) and salt and pepper. Heat a large skillet over medium heat and add the tofu. Roast till golden. Set aside to cool down.
- Step: Now start to cut the veggies: chop the spring onions, the red onions, the leafy spinach and the fresh cilantro.
- Step: As everything is already prepared for the bowl now, we will mix the vegan mayo: Drain the chickpeas and add the aquafaba, the liquid from the chickpeas, to a blender with the garlic, olive oil, lemon juice, ground mustard, hot water, apple vinegar and turmeric. Puree on high until smooth- season to taste with salt and pepper. Set aside.
- Step: To serve: slice sweet potatoes and beetroot into bite size pieces. Divide vegetables between 4 serving bowls and top with chickpeas, tofu and now add vegan mayo. Top with black sesame and a slice of lemon.
- Step: Best when fresh, though leftovers will keep for a few days in the fridge.
If you are really hungry, serve bowl with one or two pieces of bread.