The Runner Bowl
Author: 
Recipe type: Dinner
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sweet Potato Turmeric Dip:
  • 1 large steamed sweet potato(300g)
  • 250g cooked red lentils (approx. 180g dry)
  • 2 turmeric roots
  • 1 El tahini
  • 1 El cumin
  • 1 lemon, peal and juice
  • 2 tsp Zatar
  • pepper
  • 1 tsp salt
  • 120 ml Water
  • Herb Buckwheat-Quinoa:
  • 200g Buchweizen
  • 100g quinoa
  • 1 bunch of mint, finely chopped
  • 1 bunch of mint, finely chopped
  • 1 bunch of basil, finely chopped
  • 4 El nutritional yeast
  • salt
  • Roasted beets:
  • 300g beet root
  • 1 Tl Coconut Oil
  • a few sprigs of thyme
  • a few sprigs of rosemary
  • 1 tsp salt
  • 1 tsp maple syrup
  • Massaged Kale:
  • 4 cups Kale, stems removed and roughly chopped
  • 1 tsp olive oil
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp harissa
  • 1 tso date syrup
  • 1 orange juice
  • 3 tbs hemp seed
  • 1 tbs cranberries, finely chopped
  • Mediterranean crumbled Tofu:
  • 200g Tofu, in 1 cm slices
  • 1 tbs olive oil
  • 1 tbs balsamic
  • 1 tsp oregano, dried
  • 1 tsp basil, finely chopped
  • 5 olives, fein gehackt
  • 3 sundried tomatoes, finely chopped
  • 1tsp salt
  • additional Ingredients: asparagus, carrots, radishes, red cabbage etc.
Instructions
  1. Preheat oven to 180°C. Marinate beets with olive oil and maple syrup and season with salt and the herbes. Bake for 40 minutes
  2. Meanwhile cook the buckwheat and the quinoa with double the amount of water for about 25 minutes. Rinse with cold water and mix in the chopped herbs and nutritional yeast. Sesaon with salt to taste.
  3. For the Tofu, place the Tpfu slices in a sealable bowl or tupperwear and add the ingredients fort he marinade. Make sure the tofu is nicely covered with the marinade and then let it sit for at least 30 minutes. The longer you let it sit the more flavour you’ll achieve.
  4. To prepare the kale, add the Kale into a large bowl and add the remaining ingredients. Work the kale with your hands for about 3-4 minutes to get it to soften slightly.
  5. Last but not least, combine all of the ingredients for the sweet potato dip in a blender and blend until smooth and creamy.
  6. Divide all of the components on to four bowls and garnish with fresh veggies of your choice.
Recipe by at https://fannythefoodie.com/2017/04/24/buddah-bowl-for-runners/