Warm winter bowl: a vegan recipe to delight your taste buds
Are you looking for lunch or dinner ideas or an inspiring vegan recipe that will delight your taste buds and keep you healthy? What about preparing a delicious warm winter bowl? This is all you will need!
Ingredients for one person:
- 100g buckwheat
- 100g pumpkin
- 100g beetroot, cooked
- 100g broccoli
- 100g canned chickpeas
- 50g tofu
- 15g apple vinegar
- 10g olive oil
- 5g mustard & honey (vegan or Dandelion honey)
- Salt & pepper to taste
- Fresh thyme to taste
- Pumpkin seeds to taste
- 1 large tbsp pomegranate arils
Ingredients for one person:
- 100g buckwheat
- 100g pumpkin
- 100g beetroot, cooked
- 100g broccoli
- 100g canned chickpeas
- 50g tofu
- 15g apple vinegar
- 10g olive oil
- 5g mustard & honey (vegan or Dandelion honey)
- Salt & pepper to taste
- Fresh thyme to taste
- Pumpkin seeds to taste
- 1 large tbsp pomegranate arils
Preparation:
- Remove tofu from its box, remove and blot excess water using baking paper and cut into cubes. Marinate the cubes in vinegar and soy sauce for approx. 30 min. Place the tofu cubes back on a baking sheet and bake for approx. 30 min until toasted.
- Cook the buckwheat according to the package instructions.
- Peel and chop the pumpkin into cubes, place them into boiling water for 3-4 minutes, drain and place on a baking sheet, springle with fresh thyme, salt and olive oil.
- Rinse the canned chickpeas under cold running water, drain, dry them and also place them on a baking sheet with some fresh thyme, salt and olive oil.
- Place the baking sheets with the chickpeas and the pumpkin cubes in the oven and bake for 10-15 min at 180°.
- Cut the cooked beetroot into small cubes.
- Wash and steam the broccoli adding a bit of salt.
- Clean the pomegranate arils.
- Roast some pumpkin seeds in a pan over medium heat.
- For the dressing, mix mustard, honey, vinegar, oil, salt and pepper until all ingredients are well combined.
- Place the buckwheat, the broccoli, the cooked pumpkin cubes, the chickpeas, the beetroot and tofu cubes in a salad bowl. Finally add the pomegranate arils and toss with the dressing as well as the toasted pumpkin seeds.
Buon appetito!
- Remove tofu from its box, remove and blot excess water using baking paper and cut into cubes. Marinate the cubes in vinegar and soy sauce for approx. 30 min. Place the tofu cubes back on a baking sheet and bake for approx. 30 min until toasted.
- Cook the buckwheat according to the package instructions.
- Peel and chop the pumpkin into cubes, place them into boiling water for 3-4 minutes, drain and place on a baking sheet, springle with fresh thyme, salt and olive oil.
- Rinse the canned chickpeas under cold running water, drain, dry them and also place them on a baking sheet with some fresh thyme, salt and olive oil.
- Place the baking sheets with the chickpeas and the pumpkin cubes in the oven and bake for 10-15 min at 180°.
- Cut the cooked beetroot into small cubes.
- Wash and steam the broccoli adding a bit of salt.
- Clean the pomegranate arils.
- Roast some pumpkin seeds in a pan over medium heat.
- For the dressing, mix mustard, honey, vinegar, oil, salt and pepper until all ingredients are well combined.
- Place the buckwheat, the broccoli, the cooked pumpkin cubes, the chickpeas, the beetroot and tofu cubes in a salad bowl. Finally add the pomegranate arils and toss with the dressing as well as the toasted pumpkin seeds.
Buon appetito!
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