Vegan Poke Bowl
Get creative and customise your healthy & Instagram-worthy salad bowls.
SERVING
3 Pax
COOK TIME
35 Minutes
INGREDIENTS
| 1 cup | Quinoa (Salad base) |
| 2 cup | Water (Salad base) |
| 1 can | Chickpeas (Salad base) |
| 1 | Avocado, sliced (Salad base) |
| 2 cups | Baby spinach (Salad base) |
| 50g | Red cabbage, shredded (Salad base) |
| 150g | Cauliflower florets (Roasted curried cauliflowers) |
| 2 tsp | Curry powder (Roasted curried cauliflowers) |
| ¼ tsp | Ground cinnamon (Roasted curried cauliflowers) |
| Salt and pepper To taste (Roasted curried cauliflowers) | |
| 1 tbsp | Olive oil (Roasted curried cauliflowers) |
| ¼ cups | Lemon juice (Tahini dressing) |
| ¼ cups | Olive oil (Tahini dressing) |
| ¼ cups | Tahini (Tahini dressing) |
| 1 clove | Garlic (Tahini dressing) |
| 2 tbsp | Agave nectar or maple syrup (Tahini dressing) |
| Salt and pepper To taste (Tahini dressing) |
DIRECTIONS
| 1 | Preheat oven to 220°C. In a large bowl, toss florets, oil and spices until coated evenly. (Salad base) |
| 2 | Spread the cauliflower on a baking sheet lined with parchment paper and roast it for 20 minutes. (Salad base) |
| 3 | Rotate the pan halfway through for even cooking and let it cool when done. (Salad base) |
| 4 | Combine all the ingredients and blend it until smooth. (Roasted curried cauliflowers) |
| 5 | Serve it in a bowl or store the dressing in an airtight container. (Roasted curried cauliflowers) |
| 6 | Boil water. Add the quinoa and cook it for 15 minutes until water is evaporated. Remove from heat and cover the cooked quinoa to let it absorb any remaining liquid. (Tahini dressing) |
| 7 | Once completed, it’s time to assemble the bowl. Add the quinoa, followed by the roasted curried cauliflower, chickpeas, spinach, red cabbage, and avocado slices. Top it all off with the tahini dressing. (Tahini dressing) |
| 8 | Serve immediately and enjoy. |
This dish is named buddha bowl as it resembles buddha’s belly! The ingredients can also be altered according to your liking.