I’m excited to share with you all one of my favorite go-to meals. I’ve finally come up with the perfect way to describe it—the nourish bowl. A bowl full of nourishing ingredients and all kinds of different flavours. They’re incredibly filling and can be easily adjusted based on what you have lying around you fridge. I love big bowls of food filled with nourishing ingredients from beans, greens, grains and healthy fats. The perfect combination of macro nutrients. The taste is amazing with creamy and nutty tahini dressing. You have to try this protein nourish bowl at home.
First, I am using 1 big sweet potato, cut into a small pieces put in a baking dish lined with baking paper, pouring a little bit of olive oil, a pinch of salt, give good mix, and put in the oven until cooked for about 25-30minutes in 220 degrees Celsius.
Next, I am using tempeh, tempe is a traditional Indonesian soy product, that is made from fermented soybeans. Thinly slice the tempeh, then put in a bowl, add 2tbsp of light soy sauce, half tsp of black pepper, 1tsp garlic powder, 1tbsp olive oil , 1tbsp paprika powder, and mix until well combined.
Place tempeh on the baking pan and bake for about 15minutes in 200degrees Celsius.
Meanwhile, put 220gr of quinoa, add 500ml of water, then cook for about 20minutes.
While the quinoa is half cook, add 1tbsp vegetable boullion to boil, then mix it.
While the rice is cooking, prepare the sauce by adding 3tbsp of tahini, 1tbsp maple syrup, 1tsp rice vinegar, 1tsp nutmeg, 1tsp garlic powder.
Then add 1tbsp mustard, give a good mix, then add half of lemon juice, 3tbsp of water, and for the last add 1tsp turmeric powder.
Then mix all together until well combined. This sauce is very good, its creamy, nutty, and highly recommended to try.
Now, its time to put all together.
I have some spinach, tofu and tempeh, cherry tomatoes, wakame seaweed, baked sweet potatoes, pomegranate seeds, can or roasted chickpeas, the sauce, and cooked quinoa. Then we can put some spinach on the plate, add the quinoa on the top, sweet potatoes, you can add any kind of grains or nut that you like. Some chickpeas, i love chickpeas, cherry tomatoes, then roasted tempeh and tofu. Some wakeme seaweed salad (you can buy this in asian or Korean store). The put some pomegranate seeds on the top, so beautiful and yummy!
And finally, drizzle on our tahini dressing on the top, put as much as you want.
This sauce makes the bowl amazing and add so much flavour. You can enjoy this for dinner and leftover for lunch.
You can also enjoy this cold or hot. This recipe is delicious if enjoyed the next day as well. Store in an airtight container in the fridge for up to 3days, Store the sauce separately until you are read to eat.
Note: * I recommend adding the sauce after the quinoa and vegetables have been re-hated. It much better when they are warm.