This is a fresh and vibrant bowl aimed at helping you radiate from within! It’s a well-balanced meal that is low in fat yet high in flavour, and takes just 30 minutes from start to finish. The pickled radishes are a must-try! This recipe is from our Happy Shape course, which is aimed at helping you reach your happy shape.
Takes 20 minutesminutes
Serves 2
Ingredients
1red pepper
100ggreen leaves
160gfirm tofu
2tbsptamari
1tbspmaple syrup
1tspvinegar
50gmixed seeds
12cherry tomatoes
1avocado
150gcooked butter beans
Pickled Radish
4-5radishes
40mlapple cider vinegar
Pinchof salt
5gfennel(herb of choice)
To serve
2slicessourdough
Instructions
Make the pickled radishes:Thinly slice the radishes along with your herb of choice. Place in a glass or small bowl, add a pinch of salt, and cover with the apple cider vinegar (or vinegar of choice). Mix and leave to sit while you prepare the rest of the bowl.
Prepare the pepper:Slice the red pepper into long strips. Heat a griddle pan or non-stick frying pan over high heat. Once hot, add the peppers with no oil and fry them on both sides until they start to char around the edges, about 5-7 minutes. Remove from heat and set aside.
Cook the tofu:Slice the tofu into 4 pieces. Using the same hot pan, sear the tofu on both sides over high heat until it turns lightly golden brown. Mix the tamari, maple syrup, and vinegar together, then pour over the tofu. Move the tofu around in the pan to absorb the sauce. As the sauce cools, it will thicken and glaze the tofu. Remove from the pan and set aside.
Toast the seeds:Keep the pan hot and add the mixed seeds. Stir regularly while cooking, and when the sesame seeds begin to pop (about 4-5 minutes), remove from heat.
Prepare the vegetables:Drain and rinse the butter beans. Cut the avocado in half, remove the stone, scoop out the flesh, and slice into long strips. Quarter the cherry tomatoes.
Assemble the bowl:Divide the green leaves between two bowls. Arrange the tofu, red pepper, butter beans, avocado slices, and cherry tomatoes on top. Remove the radishes from the vinegar and divide between the bowls. Sprinkle the toasted seeds on top. Serve with sourdough slices and enjoy!
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