Vegan Bowl of Goodness
- Beautiful, delicious and nutritious!
- This amazing vegan goodness bowl is full of protein and healthy fats!
- You can make it using any ingredients you have in your cupboard.
- A fantastic quick lunch or dinner idea.
Organic Pot Barley 1kg (Sussex Wholefoods)
90g Barley
Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
a generous pinch of Salt
Organic Pumpkin Seeds 1kg (Sussex Wholefoods)
3tbsp Pumpkin Seeds
Organic Sunflower Seeds 1kg (Sussex Wholefoods)
2tbsp Sunflower Seeds
Organic Firm Tofu 200g (Taifun)
200g Tofu
Tamari Soya Sauce, Gluten Free 150ml (Meridian)
3tbsp Soya Sauce
Organic Italian Extra Virgin Olive Oil 500ml (Clearspring)
1tbsp Olive Oil
Organic Maple Syrup 330g (Meridian)
1tbsp Maple Syrup
Smoked Paprika 250g (Sussex Wholefoods)
1tsp Smoked Paprika
Other Ingredients
- avocado
- radishes
- sweet potato
- green leaves of your choice
- sprouts
- more vegetables of your choice
- 450ml water
Method
- Place 90g barley in a saucepan and rinse well. Add 450ml water and a generous pinch of salt, and place on a medium heat. Bring to boil, reduce heat and simmer until soft and tender.
- Preheat your oven to 180C.
- Cut your tofu into desired shapes. In a small mixing bowl, mix 3tbsp soya sauce, maple syrup, olive oil, and smoked paprika. Place your tofu in the marinade and leave to stand for 10 minutes.
- Chop the potatoes into small cubes.
- Layer your baking tray with baking paper. Layer the sweet potatoes and tofu, and place it in the oven for 15 minutes. Then turn your potatoes and tofu, and bake for a further 15 minutes.
- When your barley is cooked, put it in a sieve to remove excess water. Preheat a frying pan on medium heat. Add 2tbsp sunflower seeds and dry-fry them for about 3 minutes. Add barley and fry for a further 1 minute. Don’t let it burn!
- Prepare 2 serving bowls. Place your cooked barley, sweet potatoes, tofu and vegetables in the bowl. Sprinkle your bowls with pumpkin seeds and enjoy the wholesome, beautiful goodness you just made!
