Everything in one Pokebowl
Making a healthy poke bowl one is one of my favourite things to do: to neatly arrange beautiful ingredients. Originally, the poke bowl comes from Hawaii where beef and algae were used. I leave out the beef here (not the algae), but you won’t miss that with these different types of vegetables and flavours.
Ingredients:
1 package of quinoa (but you can swop this for any other whole grain such as brown rice, millet or bulgur).
1 eggplant – thinly sliced and covered with some olive oil.
5 mushrooms – sliced and topped with some olive oil
1 broccoli – sliced and topped with some olive oil.
1 grated carrot
2 radishes
1 tablespoon apple cider vinegar
1 large fork full of wakame
a few cubes of feta
1 tablespoon tamari
1/4 teaspoon sambal
salt & pepper to taste.
1 tablespoon sesame seeds.
Instructions:
Preheat the oven to 180 degrees.
Wash the radishes and cut into slices. Pour the apple cider vinegar into a bowl and place the radish slices in it. Put in the fridge to soak. Then prepare quinoa with a ratio of 2 cups of water to 1 cup of quinoa. If you make more, you can eat it again tomorrow. Once the water is boiled, add quinoa and let it simmer for 20 minutes.
Place the sliced eggplant slices in the oven with olive oil for 20 to 25 minutes. Wipe the mushrooms clean and cut into slices, also apply some olive oil to them. Do the same for the broccoli. Place these on another tray in the oven for 10 to 15 minutes or until they are golden brown.
Wash the carrot and grate finely. Take your favourite bowl and arrange the different ingredients neatly around the quinoa. Don’t forget the soaked radishes. Finish with all the seasonings such as tamari, sambal, feta, wakame, pepper, salt and sesame seeds.
