Power Bowl
Recipes
Not sure how to kickstart your healthy eating journey? With soft-roasted pumpkin, zesty red cabbage and a hummus dressing, it’s as rich in nutritious legumes, grains and vegetables as it is in colour, texture and taste
iCook products used:
Large Mixing Bowl
iCook 24 cm Non-stick Frying Pan
iCook 3 Litre Saucepan and Lid
Santoku Knife from the iCook Knifeware Set
Ingredients (serves 2):
250g brown lentils
125g quinoa
500g diced hokkaido pumpkin
250g tofu
250g red cabbage
250g spinach
125ml apple cider vinegar
4 tbsp hummus
1 tbsp of lemon juice
2 tbsp water (or enough to thin out the dressing)
100ml olive oil
4 tbsp soy sauce
pepper to season
Optional garnish: sliced red radish and sprouts
Preparation method:
Rinse the lentils and place in the saucepan. Cover the lentils with cold water. Bring to the boil and simmer for 10–15 minutes (or until tender). Tip: do not add salt to the water as this toughens the skins of the lentils and they won’t become tender.
Place 1/2 cup quinoa in another saucepan and add 1 cup of water. Bring to the boil and then turn off the heat and cover securely with a tight-fitting lid, until all of the water is absorbed.
Wash the hokkaido pumpkin, cut in half and de-seed. Cut the pumpkin into 3cm cubes. Place on a baking sheet and drizzle with olive oil and season with salt and black pepper.
Cut the tofu into 3cm cubes. Add a drizzle of oil to your fry pan and fry tofu over medium heat. Add a tablespoon of soya sauce and season with pepper.
Remove the tofu and in the same pan add a drizzle of oil, and saute your spinach. Season with a tablespoon of soy sauce and pepper.
Thinly slice the red cabbage. Place in a bowl and dress with the apple cider vinegar.
For the dressing whisk the hummus, lemon juice and water together.
Assemble the lentils, quinoa, tofu and vegetables in a bowl and coat generously in the dressing. Optional: garnish with sliced radishes and sprouts.
