Autumnal Veggie Bowl
Preparation time: 20 minutes
Cooking time: 5 minutes
Serves: 4
Nutrition: Per serving
Energy
462 Kcal
Fat
19g
Saturates
2.5g
Sugars
16g
Salt
0.84g
Add a splash of vibrancy to any table using our UCLP© endorsed veggie bowl, accompanied by an Asian-inspired dressing that promises to delight the taste buds. It’s low in saturated fat and salt and each portion offers a minimum of three of your 5-a-day. We’ve also added vegetarian chicken-style pieces, edamame beans, and quinoa to ensure our veggie bowl is rich in protein*. It's a combination that's hard resist!
Ingredients
The salad:
200g Quorn Pieces
2 tsp oil
500g cooked quinoa
250g edamame beans
140g pickled beetroots, sliced
150g pickled red onion slices
2 carrots, peeled into thin long ribbons
250g red cabbage, finely sliced
2 spring onions, finely sliced
Dressing:
1 tbsp sesame oil
1 tbsp rice vinegar (mirin)
½ red chilli, deseeded and finely chopped
1-2cm fresh ginger, finely grated
To serve:
Handful fresh coriander, roughly chopped
40g black or white sesame seeds
Method
Over a medium heat, pan fry the Quorn Pieces in the oil, for 3-5 minutes until golden, turning frequently. Take off the heat and put to one side.
Make the dressing by combining all the ingredients and mixing well.
Combine all the salad ingredients together in a large bowl, drizzle with the dressing, and sprinkle over the top the coriander and sesame seeds…and enjoy!
* A serving of this recipe provides 27g protein.