Asian Balanced-Bowl with Golden Turmeric Dressing
I am all about easy nourishing balanced whole bowls that has everything I need to nourish my body and still make my tastebuds go ‘YES’!
This salad tick all the nutrition boxes, it’s colourful, full of fibre, lean protein, whole-grains and gut loving turmeric and ginger.
If you are not good with raw veggies, the veggies can very easily be thrown in a large pan for a quick stir-fry which would be easier to digest for those sensitive to raw fibre.
The salad serves two or it can easily opt for a good lunch for 1 and plenty of leftovers for the next day.
Easy Adaptable:
Please only use the veggies as a canvas, it’s really what I had in the fridge, The key to a nutritious balanced-bowl is DIVERSITY so use as many colours and textures that you can. I love the addition of coriander but parsley and dill would work well too. Use any nut or seed you have at hand and toast or don’t toast the nuts. Toasting adds flavour to the nuts but sometimes I can’t be bothered tbh.
20g Vegan Plant Protein:
In this recipe I added cooked shredded chicken, 1 cup per person, to get my 20g protein in per serving. Here is some vegan alternatives.
- Lentils (1 cup cooked per person) – Approximately 18g of protein. Combine with quinoa or another grain to hit 20g.
- Edamame (1 cup cooked per person) – Approximately 18g of protein.
- Firm Tofu – You need quite a lot of to get 20g of protein, so I would mix 1 block with quinoa and edamame to hit the mark.
- Tempeh (100g per person) – Around 19g of protein.
- Chickpeas (1 cup cooked per person) – Roughly 14g of protein. Combine with nutritional yeast or tahini for an extra protein boost.
Buy a Mandolin!
The beauty of a mandolin (a very sharp cutting tool) is the fact that it finely slices any veggie beautifully, making eating raw veggies easy. I have an expensive Japanese blade one (and a glove!) but I have used the inexpensive versions (here) too and they work wonderfully (still get the glove!).
Asian Balanced-Bowl with Golden Turmeric Dressing
Equipment
- NutriBullet
Ingredients
- 2 cups raw cauliflower shredded or finely sliced
- 2 cups raw red cabbage shredded or finely sliced
- 1 large fennel bulb finely sliced
- 1 large carrot finely sliced
- 1 large pepper finely sliced
- ½ bunch spring onions finely diced
- 1 cup coriander leaves only, freeze stems
- ½ avo diced
- 2 cups cooked chicken shredded (see vegan options in intro)
- 4 slices sourdough rye bread
- 1 large garlic clove
- 1 tablespoon black mustard seeds toasted
- ½ cup walnuts roughly chopped (toasted if you have time)
- 1 lime sliced
Turmeric & Ginger Golden Dressing
- fresh turmeric thumb nail sized
- fresh ginger thumb sized
- 1 garlic clove
- 4 tablespoons tamari or soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons white or brown miso
- 2 small limes juiced
- 4 tablespoons cold water
Instructions
- To make the dressing, add the ingredients to a high-speed blender and blend until smooth. Taste and adjust the seasoning to your liking, adjusting the salty with the sourness of the limes.
- Toast the rye slices until crispy, remove from the toaster and rub fiercely with the garlic clove, cut into rough ‘croutons’ and set aside.
- Divide the cauliflower, cabbage, fennel, pepper and carrots to two pretty bowls (or mix together in a bowl and only use what you need), top each bowl with the spring onions, coriander leaves and avo followed by the chicken and croutons.
- Drizzle with the dressing and finally top with the walnuts, sesame seeds and spring onions.
- Serve with a limes on the side. Enjoy!