Easy Rainbow vegie noodle bowl for 4 person
Use a spiraliser to make this vibrant, nutrient-rich vegie noodle and quinoa bowl.
Ingredients for Rainbow vegie noodle bowl
1 small cauliflower, cut into florets
4 large kale leaves, torn
1 teaspoon turmeric
100g (1/2 cup) tricolour quinoa, rinsed, drained
2 tablespoon white miso paste
2 tablespoon rice bran oil
1 1/2 tablespoon rice wine vinegar
2 teaspoons sesame oil
1 large carrot, peeled
Step 1Preheat the oven to 190C/170C fan forced. Line 2 baking trays with baking paper. Arrange the cauliflower in a single layer on a prepared tray. Place the kale on the other tray. Sprinkle the cauliflower with the turmeric and spray with olive oil. Spray the kale with olive oil. Bake the kale for 5-8 minutes or until just crisp. Bake the cauliflower for 25-30 minutes or until tender and lightly browned. Set aside.
Step 2Meanwhile, cook the quinoa in a large saucepan of boiling water for 12 minutes or until tender. Drain. Transfer to a bowl.
Step 3Place the miso paste, rice bran oil, vinegar and sesame oil in a small screw-top jar. Seal the jar tightly and shake to combine.
Step 4Use a spiraliser to cut the carrot, zucchini and beetroot into noodles or use a vegetable peeler to peel into ribbons.
Step 5Lightly spray a non-stick frying pan with oil. Heat over medium-high heat. Cook the tofu for 2 minutes each side or until warmed through. Cut into thick slices.
Step 6Drizzle 2 tablespoons of dressing over the quinoa and toss to combine. Divide the quinoa among serving bowls. Top with the vegetable noodles, cauliflower, tofu and kale. Drizzle with the remaining dressing and sprinkle with the almonds.
Rainbow vegie noodle bowl, How to Make
Additional information for Rainbow vegie noodle bowl
Preparation: 0:20 Minutes, Cooking: 0:30 Minutes, Serving: 4 Person, Level: Easy
This Rainbow vegie noodle bowl published first on: Taste Magazine, Images by: Guy BaileyYou May Also Like
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