Quinoa Bowl

Lombok, Next To El Bazar, Jl. Raya Kuta No. 5a Kuta, Kuta Lombok, Pujut, Central Lombok Regency, West Nusa Tenggara 83573

Not everything has to be cheesy and dirty, sometimes you just need something healthy. That’s why we create this flavourful vegan bowl!

Ingredients

This Recipe Serves 1

100 gr Quinoa boiled  

20 gr Cauliflower  

25 gr Confit Eggplant  

1/2 Avocado  

25 gr Chickpeas  

10 gr Dried Cranberry  

 

FOR VEGAN RICOTTA 30gr:

500 gr whole almonds  

1 lemon  

500 ml water  

3 gr salt  

 

FOR DRESSING 25ml:

100 ml Soy sauce  

15 ml Red wine vinegar  

100 gr French mustard  

100 ml Olive oil 

Direction

  • Put the cauliflower in the oven with some oil and cajun powder  
  • Confit the Eggplant with garlic, ginger, soy sauce and olive oil in the oven  First boil the chickpeas, let them cool down and quickly fry them to make them crispy.  Put the cranberries in room temperature water to get them nice and soG.  AGer that mix them with the quinoa.  
  • Cut the avocado in half and take our the pit and the skin.  
  •  

    FOR VEGAN RICOTTA 30gr:

    Blend everything to a smooth mixture. Put in a very thin sif or filter to loose the water.  

     

    DRESSING 25ml:

    Mix it all.

    Serves

    We always plate this dish in a big wide bowl, we place the ingredients in a circle, the half avocado in the middle with the dressing inside the hole. Enjoy!

    Chef's Tip

    Add any other vegetables to the bowl.

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