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Rainbow vegie noodle bowl
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Create a colorful and nutritious veggie noodle and quinoa bowl using a spiralizer.
Ingredients:
  • 1 small cauliflower, cut into florets
  • 4 large kale leaves, torn
  • 1 tsp turmeric
  • 100g (1/2 cup) tricolour quinoa, rinsed, drained
  • 48.00 gm white miso paste
  • 36.80 gm rice bran oil
  • 30.00 ml rice wine vinegar
  • 2 tsp sesame oil
  • 1 large carrot, peeled
  • 1 large zucchini
  • 1 beetroot bulb, peeled
  • 200g marinated tofu
  • 45g (1/4 cup) tamari almonds, coarsely chopped
Instructions:
  • Preheat the oven to 190C/170C fan forced. Line 2 baking trays with baking paper. Arrange the cauliflower in a single layer on one tray and the kale on the other. Sprinkle cauliflower with turmeric and spray with olive oil. Spray kale with olive oil. Bake kale for 5-8 minutes until crispy and cauliflower for 25-30 minutes until tender and lightly browned. Set aside.
  • Cook the quinoa in a large saucepan of boiling water until tender, about 12 minutes. Drain and transfer to a bowl.
  • Combine miso paste, rice bran oil, vinegar, and sesame oil in a small screw-top jar. Seal the jar tightly and shake well.
  • Create vibrant veggie noodles by spiralizing the carrot, zucchini, and beetroot, or use a vegetable peeler to make beautiful ribbons.
  • Spritz a non-stick frying pan with oil and heat over medium-high heat. Sear the tofu for 2 minutes per side until heated. Slice into thick pieces.
  • Drizzle the quinoa with 2 tablespoons of dressing and toss to combine. Divide among serving bowls. Top with vegetable ‘noodles’, cauliflower, tofu, and kale. Drizzle the remaining dressing and sprinkle with almonds.

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