Bowl Ideas

Ingredients

Ginger-carrot dressing
 80 ml olive oil
 2 large carrots, cut in chunks
 2 tbsp roughly chopped ginger
 1 lime (juiced)
 1 tbsp honey
 1 tsp toasted sesame oil
Peanut sauce
 120 g peanut butter (100 %)
 2 tbsp soy sauce
 2 tbsp brown sugar
 1 lime (juiced)
 2 garlic cloves (or 2tbsp garlic oil)
 1 tbsp chopped ginger
Curried chickpeas
 1 can of pre-cooked chickpeas (400g)
 olive oil or other frying oil
 1 tbsp curry powder (madras)
 2 tsp cumin
 1 tsp curcuma
 1 tsp cayenne pepper
Fried and dressed tofu
 250 g semi-firm tofu
 3 tbsp soy sauce
 1 tbsp honey
 1 tsp toasted sesame oil
 1 tsp corn starch
 1 tsp finely grated ginger
Quick cabbage
 0.25 heads of red cabbage
 1 lime
 salt
Assorted toppings
 carrots, cut into bite-sized strips
 broccoli florets, blanched
 roasted peanuts
 coriander/cilantro
 wedges of lime

Directions

Sauces
1

For the sauces, combine all the ingredients in a strong blender and mix well. If you don't have a strong blender or food processor, finely grate ginger, garlic, and carrots, then use an immersion (stick) blender.

The peanut sauce can be made by mixing the ingredients with a spoon (save the ginger) — add warm (!) water or coconut cream/milk as needed to get it to the right consistency.

Curried chickpeas
2

Heat oil in a wide frying pan. Drain and rinse chickpeas (and ideally, pat them dry a bit). Pour chickpeas in the pan and let fry a bit, then toss (don't stir or toss too often, they should get some heat and color). Once hot, add spices and a pinch of salt or two, toss or stir until evenly coated, then serve.

Fried and dressed tofu
3

Cut Tofu in bit-sized pieces. Heat some frying oil in a pan and let tofu get some colour (not moving it too often, let it brown first). Combine other ingredients in a bowl. Remove tofu from heat and pour in the sauce, stirring until it thickens a bit around each piece of tofu.

Quick cabbage
4

Cut cabbage as thinly as possible, or shred using a food processor. Add the juice of a lime and a teaspoon of salt, and knead for a few minutes. Then let rest for 20-30 min (or longer). This will help tenderize the cabbage.

Bowl Ideas
IngredientsDirections

A collection of different bowl toppings

Use any type of rice, noodles (e.g. egg noodle, mie, rice noodle, soba, udon), quinoa, or some other carb or non-carb as base. Then top with a wild combination of different things. I'd usually suggest at least one protein, 2 veggies, one sauce, and extras (nuts, corainder, lime juice)

Ginger carrot dressing from here: https://cookieandkate.com/carrot-ginger-dressing-recipe/#tasty-recipes-24248-jump-target

 

Yields4 ServingsCategory, , , ,
Ginger-carrot dressing
 80 ml olive oil
 2 large carrots, cut in chunks
 2 tbsp roughly chopped ginger
 1 lime (juiced)
 1 tbsp honey
 1 tsp toasted sesame oil
Peanut sauce
 120 g peanut butter (100 %)
 2 tbsp soy sauce
 2 tbsp brown sugar
 1 lime (juiced)
 2 garlic cloves (or 2tbsp garlic oil)
 1 tbsp chopped ginger
Curried chickpeas
 1 can of pre-cooked chickpeas (400g)
 olive oil or other frying oil
 1 tbsp curry powder (madras)
 2 tsp cumin
 1 tsp curcuma
 1 tsp cayenne pepper
Fried and dressed tofu
 250 g semi-firm tofu
 3 tbsp soy sauce
 1 tbsp honey
 1 tsp toasted sesame oil
 1 tsp corn starch
 1 tsp finely grated ginger
Quick cabbage
 0.25 heads of red cabbage
 1 lime
 salt
Assorted toppings
 carrots, cut into bite-sized strips
 broccoli florets, blanched
 roasted peanuts
 coriander/cilantro
 wedges of lime
Sauces
1

For the sauces, combine all the ingredients in a strong blender and mix well. If you don't have a strong blender or food processor, finely grate ginger, garlic, and carrots, then use an immersion (stick) blender.

The peanut sauce can be made by mixing the ingredients with a spoon (save the ginger) — add warm (!) water or coconut cream/milk as needed to get it to the right consistency.

Curried chickpeas
2

Heat oil in a wide frying pan. Drain and rinse chickpeas (and ideally, pat them dry a bit). Pour chickpeas in the pan and let fry a bit, then toss (don't stir or toss too often, they should get some heat and color). Once hot, add spices and a pinch of salt or two, toss or stir until evenly coated, then serve.

Fried and dressed tofu
3

Cut Tofu in bit-sized pieces. Heat some frying oil in a pan and let tofu get some colour (not moving it too often, let it brown first). Combine other ingredients in a bowl. Remove tofu from heat and pour in the sauce, stirring until it thickens a bit around each piece of tofu.

Quick cabbage
4

Cut cabbage as thinly as possible, or shred using a food processor. Add the juice of a lime and a teaspoon of salt, and knead for a few minutes. Then let rest for 20-30 min (or longer). This will help tenderize the cabbage.