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Energy Booster Bowl

Energy Booster Bowl.jpeg

± 30 min

 

   

     Ingredients

 

  • 400 grams of tofu

  • 1 sweet potato

  • 1/4 cup red cabbage (thinly sliced)

  • 250 grams shitake mushrooms

  • 1 cup quinoa

  • 1/2 cucumber

  • 2 cups spinach (finely chopped)

  • 75 grams cherry tomatoes (halved)

  • 3 tbsp HowToAgeGracefully Herb Mix

  • Lo Salt 66% less sodium with iodine (at Jumbo and AH)

  • 2 cloves of garlic

  • 2 tbsp red wine vinegar

  • 1 tsp maple syrup

  • 2 tbsp tahini (sesame paste)

  • 1 tsp HowToAgeGracefully spice mix ( see recipe )

  • 1 tbsp hemp seeds

  • 1/3 cup water (add more water to desired thickness)

   

Preparation

 

  1. Spread the tofu and sweet potato on a baking sheet. Sprinkle with spices and roast for 20–25 minutes at 195°C (375°F), until golden brown and cooked through.

  2. Sauté the shiitake mushrooms in a skillet over medium heat with a little olive oil (or water for a lower calorie option if you're trying to lose weight). Add a pinch of salt and cook until golden brown.

  3. Cook the quinoa in plenty of water for about 20 minutes, until tender. Drain and let cool slightly at room temperature.

  4. Place all dressing ingredients in a tall measuring cup and blend with an immersion blender until smooth and creamy.

  5. Place the cooked quinoa, roasted tofu and sweet potato, mushrooms, raw vegetables, and spinach in a large bowl. Mix well. Pour the dressing over the top and garnish with extra hemp seeds, if desired.

 

 

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