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–+ servings

Green Energy Bowl

Easy to prepare and highly adaptable, the Green Energy Bowl is a great choice for a healthy lunch or light dinner without compromising on flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Bowl
Cuisine International
Servings 2 servings

Ingredients
  

Base:

  • 100 g uncooked quinoa (about 250 g cooked)
  • Salt

Crispy tofu:

  • 300 g firm tofu
  • 3 tablespoons cornstarch
  • 2 tablespoons vegetable oil (for cooking)
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • Black pepper (to taste)

Vegetables & Fruit:

  • 1/2 zucchini raw, sliced into ribbons or thin strips
  • 1 ripe avocado
  • 1/4 of a ripe mango cut into small cubes
  • 1 small broccoli (or 150 g of florets)
  • 1 handful of sprouts (alfalfa, radish, or a mix)

Ginger-lemon dressing:

  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon water or lemon juice
  • 1 tablespoon maple syrup (or less, to taste)
  • 1 heaped teaspoon freshly grated ginger
  • 1 garlic clove grated or crushed
  • 1 teaspoon miso paste (optional but adds depth)

Instructions
 

Cook the quinoa:

  • Rinse the quinoa, then cook it with 1.7 times its volume of salted water.
  • Bring to a boil, cover, lower the heat and simmer for 10 minutes.
  • Remove from heat and let rest, covered, for another 20 minutes. Fluff with a fork before serving.

Prepare the dressing:

  • Mix all the dressing ingredients in a small bowl. Set aside.

Cook the broccoli:

  • Cut the broccoli into florets. Cook them: steamed for 3 to 4 minutes, or in boiling salted water for 2 to 3 minutes max.
  • Drain and rinse under cold water to preserve their color and crunch.

Make the crispy tofu:

  • Cut the tofu into cubes. Season with a bit of black pepper. Add the cornstarch and toss to coat evenly.
  • Heat the vegetable oil in a pan and fry the tofu until golden and crispy on all sides.
  • At the end of cooking, add the soy sauce and toasted sesame oil. Toss quickly to coat and remove from heat.

Assemble the bowls:

  • Divide the quinoa between two bowls. Arrange the zucchini, broccoli, sliced avocado, sprouts, and crispy tofu nicely on top.
  • Dress and serve: Drizzle the ginger-lemon dressing over the bowls just before serving.
  • Garnish with sesame seeds or fresh herbs if desired.
Keyword Bowl
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A recipe proposed by Maison Marmite