Love Bites x PRAVAYAMA
This fresh summer salad bowl is a veritable feast for the eyes as well as the taste buds. A rainbow in your bowl with THE most addictive miso tahini dressing. It’s gluten free, dairy free, and vegan to boot. We love the combination of crunchy raw veggies, tangy pickles, fluffy quinoa and peanut-y tofu. The quinoa is rich in iron, fibre and magnesium, whist the tofu packs a protein punch. We can’t get enough of this beauty and hope you love it too!
The Rainbow Bowl Ingredients
1 Cup of Quinoa (tri-coloured if possible)
2 tbs Extra Virgin Olive Oil
1/2 tsp Salt and Pepper (to taste)
1 Large Carrot, grated
1/8 Purple Cabbage, finely shredded or grated
1 Radish, very finely sliced
1 Cup Wild Rocket
2 tbs Sauerkraut
1 Pickled Cucumber, sliced
1/4 Pack Soyco Malaysian Tofu
2tbs Snowpea Spouts or Alfafa, to garnish
1 tbs Hemp Seeds (or mixture of pumpkin, sunflower and sesame seeds)
Magic Miso Dressing
1 tsp Miso Paste
1 tsp Tamari
1 tbs Maple Syrup
1 tbs Tahini
1 tbs Smooth Peanut Butter
Juice of 1/2 Lemon
1/4 Cup Water
Rinse the quinoa under running water for a minute before putting it in a pan with 2 cups of boiling water. Bring back to the boil and cook for 10-12 minutes, or until all the water has been absorbed.
Remove from the heat and stir through the olive oil and salt and pepper. Set aside to cool while you prepare all the vegies.
When the quinoa is cool, divide it between your 2 bowls and top with the rocket, the raw vegies, the sauerkraut and the pickled cucumber.
Slice the tofu into batons and place on top of the vegies. Garnish with the sprouts and hemp seeds and drizzle with the magic miso dressing.