Roasted Cauliflower Buddha Bowl

Informations supplémentaires

25 min. | 547 kcal | easy | Express, Vegetarian, Needs a blender | 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

180gMillet

18gSoy Sauce

1unitGarlic Clove(s)

0.25unitRed Cabbage

40mlMaple Syrup

2unitCarrot(s)

1unitLebanese Cucumber(s)

180gEdamame

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

sodium 1174mg

49%

sugar 25g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg