Salads and Greens

The Everything Bowl

Prep

15 mins

Cook

35 mins

Yield

1

Hey guys! I am back with a seriously lush, simple and delicious salad, of sorts! I came up with it on a limb to push myself in the kitchen, and play with my new favourite ingredient, nutritional yeast! I have been using it for around year or so now, but I have fallen in love with it recently! It is just so good and amazing but most people have clue what it is or where you can find it..

So lets clear things up, no animals are harmed in the making of this awesome ingredient.  It is from the fungi family, and is grown on molasses.  It is then harvested, washed and dried.. and tastes quite a lot like parmesan cheese, to me anyways.  It does not have the same properties as normal yeast, so do not try replacing it with that!

I find it at my local healthy food stores, which I can assume you can too!  If you live in a small town, like most of my friends do, you might have to ask around but I reckon it won’t be too hard for you guys to get your hands on!

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This salad is the perfect combination of crunchy, and smooth.  Salt from the sauces, and sweet from the cauliflower.  It really hits the spot, and is super good to have laying around in the fridge.  When I made this last week I made enough to enjoy for lunch, post gym fuel, and dinner at work.  It went down like a treat, left me energized and satisfied! Exactly what I need when I lead such a busy lifestyle and jam packed schedule!

I highly suggest you all give this one a go, it is an absolute treat!

I am off to do some more work lovelies but I will be back with more soon!

Love from your Greek Food Goddess XOX

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The Everything Bowl

  • Author: Maria Koutsogiannis
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 1 1x
  • Category: Salad
  • Cuisine: Vegan

Scale

Ingredients

  • Purple Cauliflower/ Marinade:
  • 1 head of Purple Cauliflower
  • Marinade:
  • 1 tbsp vegan butter, melted
  • 2 tbsp nutritional yeast
  • 1 tbsp EVOO
  • salt and pepper to taste
  • For the Bowl:
  • 3 cups of cooked Quinoa
  • 1 cup purple cabbage, very thinly sliced, light slaw thin
  • 1 cup fresh kale, roughly chopped
  • 1 cup broccoli sprouts
  • 3 tbsp EVOO
  • 2 tbsp Nutritional Yeast
  • Juice from one Lemon
  • 1 tsp himalyan sea salt
  • 1 tbsp pepper
  • 1 cup coriander, roughly chopped
  • 1 tbsp hot sauce
  • 1 tbsp low sodium soy sauce

Instructions

  1. Preheat your oven to 375C
  2. Line a pan with parchment paper.
  3. Take your purple cauliflower and clean it up a bit by cutting down the root so you have a flat surface, and trim around the leaves.
  4. Place it on the pan, and set aside.
  5. Now combine your marinade ingredients by adding them all to a bowl and stirring till well combined.
  6. Now drizzle this yumminess over the cauliflower, and let it cook at 375C, for about 25 minutes.
  7. While that is happening take your cooked, and cooled quinoa and add it to a large mixture bowl.
  8. Add the rest of your ingredients, and stir gently, for like 5 seconds.
  9. Now wait patiently for your cauliflower to cook.
  10. Once ready cut off the florets, and add them to the party- hot!
  11. Thats it! Enjoy!

 

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