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Golden Bowl

Prep Time:

25 minutes

Cook Time:

20 minutes

Makes:

2 servings

This Golden Bowl combines protein-rich chickpea tofu, vibrant carrots, and juicy tomatoes with a silky cashew dressing infused with turmeric and ginger. It’s wholesome, satisfying, and as beautiful as it is delicious. Perfect for a nourishing lunch or light dinner.

Ingredients

For the bowl:

  • 1/2 cup (100 g) millet

  • 1/2 block chickpea tofu (Recipe on my blog)

  • a pinch of salt, ground black pepper, and paprika powder

  • 1 tsp olive oil

  • 4 carrots

  • 4 tomatoes

  • a handful of cress

  • 1 tsp sesame seeds


For the dressing:

  • 1/3 cup (50 g) cashews

  • 1/2 tsp ground ginger

  • 1 tsp turmeric powder

  • 1 tbsp (15 ml) agave syrup

  • 2 tbsp (30 ml) olive oil

  • 1 tbsp (15 ml) apple cider vinegar

  • 3 tbsp (45 ml) water

  • 1 tbsp (15 ml) lemon juice

  • a pinch of salt

  • a pinch of chili powder

Instructions

  1. Soak the cashews in plenty of water overnight.


  2. Rinse the millet and cook according to package instructions.


  3. Cut the chickpea tofu (you can find the recipe on my blog) into cubes and sauté in a little olive oil until crispy on all sides. Set aside to cool.


  4. Peel the carrots and cut them into sticks. Wash the tomatoes and quarter them. Rinse the cress and let it drain.


  5. Drain the soaked cashews and blend them together with ginger, turmeric, agave syrup, olive oil, vinegar, water, lemon juice, salt, and chili powder until smooth and creamy.


  6. In a bowl, arrange the millet, tofu cubes, carrot sticks, and tomato quarters.


  7. Drizzle the dressing over the bowl and mix well.


  8. Top with crispy chickpea tofu, cress, and a sprinkle of sesame seeds. Serve immediately.

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