Rainbow Macro Bowl

PREP 10 MIN
•
COOK  10 MIN

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

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) 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

Methodbased on 2 servings
1

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.

2

Bring a saucepan of salted water to the boil. Add broccoli and cook for 3-4 minutes, drain.

3

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.

4

At the same time, heat quinoa according to packet instructions and divide between bowls.

5

Place sesame seeds on a saucer and press avocado in to coat one side.

6

Arrange broccoli, tofu, avocado, carrot, cabbage and radish around the bowls. Squeeze over lime and season with salt and pepper to serve.

Nutritional Informationper serving

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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