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Power Bowl

Recipes

Not sure how to kickstart your healthy eating journey? With soft-roasted pumpkin, zesty red cabbage and a hummus dressing, it’s as rich in nutritious legumes, grains and vegetables as it is in colour, texture and taste

iCook products used:

  1. Large Mixing Bowl

  2. iCook 24 cm Non-stick Fry Pan

  3. iCook 3 Litre Saucepan and Lid

  4. Santoku Knife from the iCook Knifeware Set

Ingredients (serves 2):

  1. 250g brown lentils

  2. 125g quinoa

  3. 500g diced hokkaido pumpkin

  4. 250g tofu

  5. 250g red cabbage

  6. 250g spinach

  7. 125ml apple cider vinegar

  8. 4 tbsp hummus

  9. 1 tbsp of lemon juice

  10. 2 tbsp water (or enough to thin out the dressing)

  11. 100ml olive oil

  12. 4 tbsp soya sauce

  13. pepper to season

  14. Optional garnish: sliced red radish and sprouts

Preparation method:

  1. Rinse the lentils and place in the saucepan. Cover the lentils with cold water. Bring to the boil and simmer for 10–15 minutes (or until tender). Tip: do not add salt to the water as this toughens the skins of the lentils and they won’t become tender.

  2. Place 1/2 cup quinoa in another saucepan and add 1 cup of water. Bring to the boil and then turn off the heat and cover securely with a tight-fitting lid, until all of the water is absorbed.

  3. Wash the hokkaido pumpkin, cut in half and de-seed. Cut the pumpkin into 3cm cubes. Place on a baking sheet and drizzle with olive oil and season with salt and black pepper.

  4. Cut the tofu into 3cm cubes. Add a drizzle of oil to your fry pan and fry tofu over a medium heat. Add a tablespoon of soya sauce and season with pepper.

  5. Remove the tofu and in the same pan add a drizzle of oil, and saute your spinach. Season with a tablespoon of soya sauce and pepper.

  6. Thinly slice the red cabbage. Place in a bowl and dress with the apple cider vinegar.

  7. For the dressing whisk the hummus, lemon juice and water together.

  8. Assemble the lentils, quinoa, tofu and vegetables in a bowl and coat generously in the dressing. Optional: garnish with sliced radishes and sprouts.

Download this recipe here as PDF / as an ePub

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