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Protein Power Bowl
3min read
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Protein Power Bowl

by Flo Cornish

3min read

Our Protein Power Bowl, filled with miso roasted tofu, an edamame smash, power grains, sweet chilli broccoli, sesame cabbage, and a pea and edamame medley, packs as much flavour as it does protein. We want to inspire everyone to eat more plants, and the way we see it, the more plant-based plates, the better, which is why we’re sharing some of our most loved recipes, so you can make all your favourites at home. If you’re not in the mood to cook or want all the flavour without any of the work, simply add a Protein Power Bowl to your next box. 

Prep Time

20 mins

Cook Time

30 mins

Serves

6

Ingredients

Grain Mix:
147g bulgur wheat, dried
135g red quinoa, dried
357g chickpeas
20g fresh coriander, chopped
15g ginger puree
20g sesame oil
Pinch of salt

Edamame Mash:
90g chickpeas
50g coconut milk
140g edamame beans
1/2 lime, juiced
1/2 tsp garlic puree
1 tbsp water

Edamame + Pea Mix:
132g peas
132g edamame
2 tsp sesame oil
10g fresh coriander, chopped

Broccoli:
270g broccoli
15g sesame oil
Pinch of salt

Tofu:
30g oil
215g tofu
4g tamari
16g white miso
1 tsp garlic puree
1 tsp ginger puree
12g sesame seeds, to garnish

Red cabbage:
230g red cabbage
2 tsp sesame oil
10g lemon juice
Pinch of salt

Chilli sauce:
40g harissa sauce
40g maple syrup
15g rice wine vinegar
105g water
6g arrowroot

Dukkah:
40g nibbed hazelnuts
10g sesame seeds
1/2 tsp cayenne pepper
1/2 tsp ground cumin
2g salt

Method

STEP 1

To make the grain mix, cook the bulgur wheat and red quinoa, then let it cool. Add it to a bowl along with the chickpeas, coriander, ginger puree and sesame oil. Toss to combine and set it aside.

STEP 2

To make the edamame mash, combine the chickpeas, coconut milk, edamame beans, lime juice, garlic puree and water in a blender. Blend until completely smooth and creamy. Set aside.

STEP 3

To make the edamame mix, blanche the edamame beans and peas for 30 seconds then transfer them to an ice bath. Drain them, then add them to a bowl along with the sesame oil and chopped coriander. Toss to combine and set aside.

STEP 4

To prepare the broccoli, chop it into florets - half to around 3x3cm and the other half to 2x2. Blanch the broccoli for 1-2 minutes, until vibrant, then transfer it into an ice bath. Drain it and add it to a bowl along with the sesame oil and salt. Toss to combine and set aside.

STEP 5

To prepare the tofu, cube it into pieces that are 2x2cm. Heat the oil in a large non-stick pan over medium heat. Add the tofu cubes and fry them until golden brown on all sides. In a small bowl whisk together the tamari, miso, garlic puree and ginger puree.

STEP 6

Add the mixture to the tofu and stir to coat it. Fry the tofu in the miso mixture for 1-2 minutes, until fully coated. Set the tofu aside.

STEP 7

To prepare the cabbage, use a mandolin to finely shred the cabbage into a large bowl. Add the sesame oil, lemon juice and salt and use your hands to toss it together - until the cabbage is vibrant.

STEP 8

To prepare the chilli sauce, combine the harissa, maple syrup, rice wine vinegar and water in a saucepan. Bring the mixture to a boil, then reduce the heat to a simmer. Simmer the sauce for 4-5 minutes.

STEP 9

In a small bowl combine the arrowroot and 2 tbsp of water and stir to form a slurry. Whisk the mixture into the sauce, and continue to whisk for 2-3 minutes as it thickens. Remove the sauce from the heat and set aside.

STEP 10

To prepare the dukkah, toast the hazelnuts and sesame seeds in a 170 ̊C fan oven for 5-6 minutes, until golden and fragrant. Let them cool slightly, then add them to a bowl along with the cumin, cayenne pepper and salt. Stir to combine.

STEP 11

Serve the grain mix, broccoli, edamame mix, red cabbage, tofu and mash into a bowl. Drizzle the mash with the chilli sauce and dukkah, and sprinkle the tofu and red cabbage with the sesame seeds.

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Flo Cornish
by Flo Cornish

Flo is our tea-obsessed (Yorkshire, to be precise) Development Chef. You’ll find her dreaming up tasty menu additions, working her way through a serving (or three) of our Tempeh Rendang Curry, or daydreaming about a holiday. Or baking – she’s a trained pastry chef… no wonder she’s so popular...

Read more from Flo


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