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Pink Bowl

Prep Time:

25 minutes

Cook Time:

20 minutes

Makes:

2 servings

This Pink Bowl is as beautiful as it is healthy, combining protein-packed lentil tofu, earthy beet dressing, and a mix of crisp radishes, radicchio, and pickled veggies. It is the perfect meal for when you want something light, energizing, and deeply satisfying.

Ingredients

For the bowl:

  • 1/2 cup (100 g) quinoa

  • 4 radishes

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

  • 1 tsp olive oil

  • 3 ½ oz (100 g) radicchio

  • a handful of cress

  • 2 tbsp (30 g) pickled red cabbage

  • 1 tbsp (15 g) pickled onions (Recipe on my blog)

  • 1 tsp hemp seeds


For the dressing:

  • 2 tbsp (30 g) soy yogurt

  • 2 tbsp (30 ml) lemon juice

  • 2 tbsp (30 ml) water

  • 1/2 cooked beet

  • 1 tsp agave syrup

  • a pinch of salt, ground black pepper

Instructions

  1. Rinse the quinoa and cook it according to package instructions.


  2. Wash and trim the radishes, then slice them thinly.


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


  4. Wash the radicchio and cut it into bite-sized strips. Wash the cress and let it drain.


  5. Cut the cooked beet into small pieces and place it in a food processor with soy yogurt, lemon juice, water, agave syrup, salt, and pepper. Blend until creamy.


  6. Assemble the bowl by arranging quinoa, tofu cubes, radish slices, radicchio strips, pickled red cabbage, and pickled onions in a bowl.


  7. Drizzle the dressing over the top and mix gently.


  8. Sprinkle with hemp seeds and serve.

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