Zen Bowl
This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.
Yield
1 servingsPrep
15 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 100 | grams |
tofu
extra firm organic |
|
| 1 | cup |
broccoli florets
about 1/4 head, chopped, including stalk |
|
| ½ | cup |
cherry tomatoes
halved |
|
| ½ | cup |
mushrooms, shiitake
sliced |
*
|
| 1 | cup |
kale
torn into pieces (or use spinach or other dark leafy green) |
|
| ½ | cup |
carrots
grated |
|
| ½ | teaspoon |
curry powder
yellow |
|
| 1 | clove |
garlic
minced |
|
| ½ | each |
onions
chopped |
|
| ¼ | teaspoon |
paprika
|
|
| 1 | x |
sea salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | each |
limes
halved |
|
| ½ | cup |
quinoa
cooked |
|
| ½ | each |
avocados
sliced |
|
| 1 | bunch |
mung bean sprouts
a handful, or sunflower sprouts |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+2 | grams |
tofu
extra firm organic |
|
| 237 | ml |
broccoli florets
about 1/4 head, chopped, including stalk |
|
| 118 | ml |
cherry tomatoes
halved |
|
| 118 | ml |
mushrooms, shiitake
sliced |
*
|
| 237 | ml |
kale
torn into pieces (or use spinach or other dark leafy green) |
|
| 118 | ml |
carrots
grated |
|
| 2.5 | ml |
curry powder
yellow |
|
| 1 | clove |
garlic
minced |
|
| 0.5 | each |
onions
chopped |
|
| 1.3 | ml |
paprika
|
|
| 1 | x |
sea salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | each |
limes
halved |
|
| 118 | ml |
quinoa
cooked |
|
| 0.5 | each |
avocados
sliced |
|
| 1 | bunch |
mung bean sprouts
a handful, or sunflower sprouts |
*
|
Directions
Heat a wok over medium heat.
In a small bowl mix together all the spices.
When the wok ready add in onion and garlic and stir-fry in a little coconut oil until golden.
Then add broccoli, carrot, mushrooms and spice mix and a splash of water, and cook for 3 to 4 minutes until the vegetable become tender. (you can also add more coconut oil instead of the water).
Reduce heat to medium and add in the kale, tofu and cherry tomatoes and spice mix.
Continue sautéing (turning the vegetables often with chopsticks) until the kale softens and wilts.
You can add more oil or water to prevent the vegetables from sticking to the sides of the wok.
Squeeze in the juice of half a lime.
Once cooked, put quinoa into a serving bowl and top with the cooked vegetables.
Top everything with sliced avocado and sprouts, and garnish with another squeeze of lime.
