Rainbow Macro Bowl
PREP 10 MIN•COOK 10 MIN
DF
EF
GF
NS
NF
VE
V
Number of servings
2
250g firm tofu
100g broccoli cut into small florets
1 tsp olive oil
1 cup (180g) pre-cooked quinoa
1 tsp black sesame seeds
1⁄2 avocado (medium, 240g) cut in half
1 carrot (medium) finely julienned
100g red cabbage finely shredded
4 red radishes thinly sliced on a mandolin
1 lime
salt & pepper
Place tofu on a plate lined with paper towel. Cover tofu with more paper towel and press down gently to absorb as much liquid as possible. Set aside.
Bring a saucepan of salted water to the boil. Add broccoli and cook for 3-4 minutes, drain.
Heat oil a large non-stick frypan over medium-high heat. Cut tofu into thin triangles and cook for 2 minutes each side until golden. Transfer to a plate.
At the same time, heat quinoa according to packet instructions and divide between bowls.
Place sesame seeds on a saucer and press avocado in to coat one side.
Arrange broccoli, tofu, avocado, carrot, cabbage and radish around the bowls. Squeeze over lime and season with salt and pepper to serve.
Energy (kJ)
1689 kJ / 403 cals
Protein
23.6 g
Fat
23.6 g
Sat. Fat
3.9 g
Carbs
18 g
Sugar
4.8 g
Fiber
12.9 g
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