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Peanut Tofu & Veggie Bliss Bowl

Peanut Tofu & Veggie Bliss Bowl

If you’re following me on Instagram, you probably know by now that most of my lunches and dinners consist of big, colorful bowls of whole foods. Like most people, I don’t really want to spend 1 – 2 hours per day in the kitchen to cook for myself. But I also don’t like pre-packaged or frozen food because I just don’t think it’s healthy and it doesn’t taste good either.

So for reasons of health & convenience, most of my meals are what you could call a “bliss bowl”. Basically, I just throw together a variety of vegetables and leftovers, which form a balanced and nutritious salad.

Peanut Tofu & Veggie Bliss Bowl Peanut Tofu & Veggie Bliss Bowl

When putting them together, I usually start with carbs: either potatoes, rice, quinoa, millet or some other grains. Then I add whichever veggies we have at home: zucchini, eggplant, tomatoes, cucumber, carrots and so on. I like to add avocado and lettuce, maybe some dried tomatoes or jalapeños…and I generally add some mixed beans for the extra serving of protein. This bliss bowl, however, does not contain any beans – the protein comes from some leftover peanut tofu from this recipe.

Peanut Tofu & Veggie Bliss Bowl Peanut Tofu & Veggie Bliss Bowl

Feel free to take this bowl as an inspiration and adapt it to your liking. I will share some of my other favorite bliss bowl recipes in the future.

Peanut Tofu & Veggie Bliss Bowl

Ingredients:

  • Peanut tofu (recipe here)
  • 0.5 zucchini
  • 1 potato
  • 1 tomato
  • 0.5 avocado
  • 0.25 cucumber
  • lettuce
  • jalapeños
  • lemon juice
  • salt & pepper

Instructions:

  1. Wash zucchini, peel potato and cut both into slices. Spread both on a baking tray and potato in the oven at 350°F (180°C) for about 40 minutes or until slightly browned. Bake zucchini for about 20 minutes or until tender.
  2. Peel cucumber and cut into cubes. Cut tomato.
  3. Mash the avocado with some lemon juice and salt & pepper to taste.
  4. Serve all components on a bed of lettuce. Sprinkle some lemon juice on it.
Peanut Tofu & Veggie Bliss Bowl
Serves 1
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Ingredients
  1. Peanut tofu (recipe linked on the bottom)
  2. 0.5 zucchini
  3. 1 potato
  4. 1 tomato
  5. 0.5 avocado
  6. 0.25 cucumber
  7. lettuce
  8. jalapeños
  9. lemon juice
  10. salt & pepper
Instructions
  1. Wash zucchini, peel potato and cut both into slices. Spread both on a baking tray and potato in the oven at 350°F (180°C) for about 40 minutes or until slightly browned. Bake zucchini for about 20 minutes or until tender.
  2. Peel cucumber and cut into cubes. Cut tomato.
  3. Mash the avocado with some lemon juice and salt & pepper to taste.
  4. Serve all components on a bed of lettuce. Sprinkle some lemon juice on it.
Adapted from Thai Peanut Tofu
Adapted from Thai Peanut Tofu
Our Vegan Revolution http://www.ourveganrevolution.com/

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Zutaten:

  • Tofu in Erdnusssoße (recipe here)
  • 0.5 Zucchini
  • 1 Kartoffel
  • 1 Tomate
  • 0.5 Avocado
  • 0.25 Gurke
  • Salat
  • Jalapeños
  • Zitronensaft
  • Salz & Pfeffer

Zubereitung:

  1. Zucchini waschen, Kartoffel schälen und beides in Scheiben schneiden. Scheiben auf einem Backblech auslegen und die Kartoffel bei 180°C für etwa 40 Minuten im Ofen backen, bis sie leicht braun ist. Zucchini etwa 20 Minuten mitbacken, bis sie weich ist.
  2. Gurke schälen und würfeln. Tomate schneiden.
  3. Avocado mit Zitronensaft zerdrücken und mit Salz & Pfeffer abschmecken.
  4. Alle Zutaten auf einem Bett aus Salat servieren. Mit Zitronensaft garnieren.

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