Roasted Cauliflower Buddha Bowl
with millet, edamame, carrots, cabbage, cucumbers and Dragon sauce with soy, maple and nutritional yeast
Informations supplémentaires
25 min.
|
547 kcal
|
easy
|
|
Printable version
1. Cook the millet
Bring a pot of water to a boil. Pour the millet in and cook for 12-15 minutes or until tender. Add the edamame 2 minutes before the end of cooking. Drain. Toss with a drizzle of oil, salt and pepper.
2. Setup
Cut the cauliflower into bite-sized pieces. Grate the carrots. Cut the cucumber into small pieces.
3. Cook the cauliflower
Warm up a generous drizzle of oil in a pan over medium-high heat. Cook the cauliflower for 8-10 minutes or until browned. Reduce the heat to medium halfway through the cooking. Season with salt and pepper.
4. Make the sauce
In a container, add the garlic, the nutritional yeast, the soy sauce, the maple syrup, 1 2P | 2 3P tbsp. of cider vinegar and 2 2P | 3 3P tbsp. of water. Use a hand blender to make a homogeneous sauce. In a bowl, toss the cabbage with a drizzle of oil, some salt and some pepper. Add 1-2 tbsp. of cider vinegar and a pinch of sugar for a more tangy cabbage.
5. Plate your dish
Serve the millet in a bowl and garnish with the cauliflower, the vegetables and the sauce. Bon appétit!
1unitCauliflower
10gNutritional Yeast
180mlMillet
20mlSoy Sauce
1unitGarlic Clove(s)
100gSliced red cabbage
30mlMaple Syrup
2unitCarrot(s)
1unitLebanese Cucumber(s)
180mlEdamame
What you need
Bowls, Pan, Pot, Strainer, Hand blender.
547 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
101g
34%
fat
7g
11%
cholesterol
0mg
fiber
18g
72%
protein
25g
saturated
1g
5%
sodium
1174mg
49%
sugar
25g
trans
0g