Rainbow Bowl

Rainbow Bowl

Spicy tempeh, fresh avocado, roasted sweet potatoes and lots of colorful vegetables. I could eat this colorful plate every day. It comes with a simple peanut sauce.

Rainbow Bowl

Recipe by Lorena – der vegane vanCourse: Uncategorized
Servings

2

servings
Prep time

30

minutes
Cooking time

20

minutes
Calorieskcal

Ingredients

  • 1 cup quinoa

  • 1 sweet potato

  • 250 g pickled tempeh

  • 1 bell bell pepper

  • 150 g raw red cabbage

  • 150 g raw beet

  • 150 g green salad

  • 1 avocado

  • 1 tomato

  • Dip & Topping
  • 2 tbsp peanut butter

  • 2 tsp soy sauce

  • 1 tsp tahini

  • 1 tbsp lemon juice

  • 100 ml oat drink

  • some sesame

Directions

  • Boil the quinoa briefly with twice the amount of water, then leave to soak for 15 minutes. Add a little salt.
  • Slice the sweet potatoes and fry them in a pan in olive oil until golden brown on both sides. Cut the tempeh and bell bell pepper into strips. Fry both together in a pan in a little olive oil until crispy. Add a little salt.
  • Grate the beet with a grater. Chop the green salad and the red cabbage. Cut open the tomato and avocado.
  • Arrange all ingredients on a plate and sprinkle with sesame seeds. For the sauce, mix all ingredients.

Leave a Reply

Your email address will not be published. Required fields are marked *