Recipes

Bowl with goji berries & tahini

Bowl with goji berries & tahini

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Ingredients

Instructions

  • Prepare rice in boiling salted water according to the instructions on the packet.
  • Cut the broccoli into small florets.
  • Cut the tofu into cubes.
  • Halve the avocado, remove the stone, remove the pulp from the skin, cut into wedges and drizzle with 2 tablespoons of lemon juice.
  • Cook the broccoli in salted water for about 4 minutes until al dente.
  • Fry the tofu cubes with ½ tbsp oil until golden.
  • Peel and press the garlic.
  • Puree the tahini, 1 ½ tbsp oil, 1 tbsp lemon juice, soy sauce and sugar, season with salt and pepper.
  • Arrange broccoli, rice, tofu and half an avocado each in two bowls.
  • Scatter sesame seeds, cress and goji berries on top and drizzle with a little sauce.
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Course; Poké bowl / Rice

Mediterranean Quinoa Hummus Bowl

Mediterranean Quinoa Hummus Bowl

Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Put the quinoa in a colander, rinse and cook according to the instructions on the packet.
  • Peel and dicefinely the garlic.
  • Dissolve the vegetable stock in 3 tablespoons of warm water.
  • Puree half of the chickpeas with garlic, lemon juice, oil, vegetable stock, tahini and cumin, season with salt and pepper.
  • Wash the peppers, cut in half, core and cut into fine strips.
  • Wash the cherry tomatoes and cut in half.
  • Wash the cucumber and partially peel it to form strips.
  • Cut the cucumber into thin slices.
  • Toast the sesame seeds in a non-stick frying pan.
  • Arrange the peppers, cherry tomatoes, cucumber, olives and the remaining chickpeas in two bowls.
  • Garnish with hummus, toasted sesame seeds, lemon wedges and parsley; Serve with the rest of the hummus.
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Course; Poké bowl
Diets; Vegetarian

Bowl with oven vegetables and lentils

Bowl with oven vegetables and lentils

Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Prepare the polenta according to the instructions on the packet.
  • Clean and wash the cauliflower and cut into florets.
  • Wash tomatoes and cut in half.
  • Peel the onions and cut into wedges.
  • Peel and chop the garlic.
  • Wash the eggplant and chop it roughly.
  • Mix the vegetables on a baking sheet, drizzle with 4 tablespoons of olive oil, season well with salt and ½ teaspoon of chili and bake at 180 ° C for 25–30 minutes.
  • Mix the yogurt, tahini & half of the lemon juice, season with salt & pepper.
  • Clean and wash the spring onions and cut into rings.
  • Cut the polenta into long strips and fry until golden in a pan.
  • Rinse, drain and fry the lentils in 1 tablespoon of olive oil.
  • Mix with the vegetables and the rest of the lemon juice.
  • Arrange in bowls, sprinkle with spring onions.
  • Serve with French fries and yoghurt dip.
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Course; Poké bowl / Vegetables
Diets; Vegetarian

Super salad bowl

Super salad bowl

Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Bring the coconut milk, broth and ½ teaspoon salt to the boil, add the rice, bring to the boil and cover and let soak over a low flame for 10–12 minutes.
  • Rinse and drain the corn and kidney beans.
  • Dice the mango, cut the avocado into wedges, drizzle with lemon juice and sprinkle with pepper.
  • Peel the bananas and cut into thick slices.
  • Caramelize the sugar in a pan, add 10 g butter, then fry the bananas in the caramel for 1–2 minutes while turning.
  • Peel garlic and chop finely.
  • Chop the parsley and stir into the yogurt with half of the garlic, season with salt.
  • Heat 10 g butter in a pan and sauté the rest of the garlic.
  • Add rice, beans and corn to the pan, fry while turning and season with salt and pepper.
  • Arrange the avocado, mango, bananas, yoghurt and parsley leaves on top.
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Course; Poké bowl / Salad
Diets; Vegetarian

Potato and broccoli bowl

Potato and broccoli bowl

Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Peel, wash and dice the potatoes and cook for about 15 minutes.
  • Preheat the oven to 180 ° C fan oven.
  • Clean the broccoli, cut into florets and wash.
  • Mix the florets with oil, salt, pepper and paprika.
  • Spread on a baking sheet and bake in the oven for about 10 minutes.
  • Cook the eggs until they are waxy for about 7 minutes.
  • Peel and dice the onion and sauté in hot butter.
  • Pour in 300 ml of water and cream, bring to the boil.
  • Stir in the vegetable stock and frozen herbs.
  • Thicken the sauce with roux, season with salt and pepper.
  • Rinse eggs, peel and cut in half.
  • Drain the potatoes.
  • Serve both with broccoli and the sauce.
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Course; Poké bowl
Diets; Vegetarian

Rainbow Bowl

Rainbow Bowl

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Ingredients

Instructions

  • Peel and chop roughlythe garlic.
  • Wash the chili, cut in half, core and chopfinely.
  • Pureefinely the chili, garlic, sugar, lime juice, fish sauce and oil.
  • Wash sweet potatoes and peppers, peel and finely dice if necessary.
  • Peel the mango, cut the pulp from the stone in slices.
  • Clean and wash the pointed cabbage, cut in half and cut into strips.
  • Rinse and drain kidney beans.
  • Put the quinoa in a colander, rinse and drain.
  • Cook the quinoa according to the instructions on the packet.
  • Heat 2 tablespoons of oil in a pan, fry the sweet potatoes for 6–8 minutes, turning and season with salt and pepper.
  • Blanch the pointed cabbage in boiling salted water.
  • Fluff the quinoa with a fork.
  • Arrange all prepared ingredients with coconut chips in bowls.
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Course; Poké bowl

Spring bowl with Asian dressing

Spring bowl with Asian dressing

Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Toast the sesame seeds in a pan without fat.
  • Wash the chili, cut in half, core and finely chop.
  • Mix the sesame, chili, lime juice, soy sauce and 2 tablespoons of oil.
  • Peel the carrots and cut them diagonally into thin slices.
  • Wash the sugar snap peas.
  • Cook the pasta in boiling salted water according to the instructions on the packet.
  • Heat 2 tablespoons of oil and 100 ml of water in a pan, sauté the carrots and sugar snap peas for 4–5 minutes, season with salt and pepper.
  • Peel and core the papaya and cut the pulp into slices.
  • Wash the spring onion and cut into rings.
  • Cut the cress from the bed.
  • Drain the pasta and serve with carrots, snow peas, papaya, cress, spring onion & sesame sauce.
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Course; Poké bowl
Cuisine; Asia

Dukkah bowl

Dukkah bowl

Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Peel onion and garlic and chop finely.
  • Clean the mushrooms and cut in half.
  • Heat the oil in a large saucepan and fry the mushrooms, onions and garlic in it, season with salt and pepper, remove.
  • Braise the rice in the mushroom saucepan, deglaze with ½ l salted water and bring to the boil.
  • Cover and cook over low heat according to the instructions on the packet.
  • Wash, drain and cut the kale.
  • Fold the kale and mushrooms into the rice approx.
  • 3 minutes before the end of the cooking time and finish cooking.
  • Mix the dukkah and sesame seeds.
  • Cook the eggs for 5–6 minutes until soft.
  • Rinse the eggs in cold water, peel them and turn them in the dukkah mix.
  • Serve with the rice and add the rest of the dukkah mix.
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Course; Poké bowl

Egg and spinach bowl with porridge

Egg and spinach bowl with porridge

Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Clean and quarter the mushrooms.
  • Peel onion and garlic and chop finely.
  • Sweat half of the garlic and onion pieces in 1 tablespoon butter in a pan until translucent.
  • Wash the spinach and add 5 tablespoons of water to the pan, bring to the boil while stirring.
  • Cover and cook for 8-10 minutes then season with salt and pepper.
  • Boil the eggs for about 7 minutes.
  • Toast the sesame seeds in a separate pan without fat and remove them.
  • Fry the mushrooms & the rest of the garlic in hot oil, season with salt and pepper.
  • Sauté the remaining onions in 1 tbsp butter and then add the oats.
  • Add 600 ml of water to the oats together with the broth, bring to the boil and then let soak for 4–5 minutes, season with salt and pepper.
  • Rinse, peel and halve eggs.
  • Arrange everything, sprinkle with pepper and sesame seeds.
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Course; Eggs / Poké bowl

Sweet Potato Gnocchi Bowl

Sweet Potato Gnocchi Bowl

Deel op Facebook Print Recipe

Ingredients

Ingredients for 2 servings:

Instructions

  • Peel the sweet potatoes and cut into 1 cm cubes then mix with 1 tablespoon of oil, salt and pepper and bake in the oven at 180 ° C for 20 minutes.
  • Peel onion and garlic and chop finely.
  • Roast the pine nuts in a pan without fat.
  • Heat 2 tablespoons of oil in a saucepan.
  • Sauté the onion and garlic cubes until translucent.
  • Add tomatoes, bring to the boil and simmer for about 10 minutes.
  • Wash the sage, put it in the saucepan and season everything with salt and pepper.
  • Cook the gnocchi according to the instructions on the packet.
  • Wash the spinach and spin dry.
  • Drain the gnocchi, mix with the sweet potatoes, pine nuts, sauce and spinach and grate the parmesan over the top.
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Course; Pasta / Poké bowl