Delicious vegan tonight: the green poke bowl
Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: the green poke bowl.
Plant-based eating doesn't have to be complicated. Angela's recipes and tips in her new book Tonight Vegan will ensure that you'll want to serve vegan dishes like this bowl with potatoes and broccoli more often – and surprise every carnivore with it!
Preparation: 20 min
Preparation: 30 min
Servings: 4
INGREDIENTS
For the broccoli pesto 5 medium cloves of garlic (20 g)
18 g unsalted sun-dried tomatoes in oil, drained and finely chopped, plus 1½ tbsp oil from the jar
12 g fresh parsley, or more to taste
50 g roasted pumpkin seeds
2 tbsp nutritional yeast
5 tbsp freshly squeezed lemon juice, or to taste
½ tsp sea salt, or to taste, plus more for boiling water
¼ tsp freshly ground black pepper
160 g broccoli, cut into florets of 2.5 cm
5 tbsp extra virgin olive oil
For the green bowl
1 small head of broccoli, cut into florets of about 2.5 cm (210 g)
3 large potatoes, preferably Yukon Gold, diced into 1 cm cubes (420 g)
1½ tbsp extra virgin olive oil
fine sea salt and freshly ground black pepper
185 g uncooked quinoa
300 ml of water
300 g Bam! Broccoli pesto
2 tbsp freshly squeezed lemon juice, more if needed
4 tbsp (40 g) roasted salted pumpkin seeds
2 tbsp plus 2 tsp hemp seeds
5 large spring onions (105 g), sliced thinly
1 large (240 g) or 2 medium (total 400 g) ripe avocados, pitted and chopped
Angela: “If I ever start a vegan restaurant, this dish will definitely be on the menu. Until then, I just make it for my family. Again and again… The fun part is that you can make all sorts of variations, just with the vegetables you have at home. Whenever I make this bowl for friends or family, it always rains compliments. I prefer to use Yukon Gold potatoes, which I roast together with the broccoli until they are crispy (and the broccoli is even slightly charred). I serve it with quinoa and my big favorite: Bam! Broccoli pesto. The crunchy pumpkin seeds, super healthy hemp seeds, and creamy avocado complete your bowl.”
How to make the Bam! Broccoli pesto
1. Bring a medium pot of water to a boil over high heat.
2. Meanwhile, finely chop the garlic in the food processor.
3. Add, without running the machine (that happens in step 4), the sun-dried tomatoes plus 1.5 tablespoons of oil from the jar, the parsley, pumpkin seeds, nutritional yeast, lemon juice, and salt and pepper.
4. When the water is boiling, add the broccoli and 2 teaspoons of salt to the pot. Blanch the broccoli for 90 seconds with the lid on the pot. Drain the water and shock the broccoli under cold water to stop the cooking process. Let it drain well.
5. Add the broccoli to the tomato mixture in the food processor and blend everything for 10 seconds. Scrape the pesto from the sides of the bowl and blend for at least another minute. Meanwhile, add a drizzle of olive oil. If you find the pesto too thick, you can mix in a little water or oil (1 tablespoon at a time). Taste the pesto and adjust the flavor with lemon juice, garlic, salt, or whatever you like.
6. You can use the pesto immediately or scoop it into a jar and refrigerate it for a few hours (or overnight). The flavor of the pesto will become stronger (I personally find it tastiest after a few hours of chilling).
How to make the green power bowls with roasted vegetables
1. Preheat the oven to 200 °C. Line an extra large baking sheet (38 by 53 cm) or two smaller baking sheets with parchment paper.
2. Place the pieces of broccoli and potato on the baking sheet. Drizzle the oil over them, all pieces should have an oil coating (I personally rub the oil with my fingers into the pieces of broccoli). Spread all the pieces evenly in a single layer on the baking sheet and sprinkle generously with salt and pepper.
3. Roast the potatoes and broccoli for 15 minutes, remove the baking sheet from the oven, turn the pieces over, and roast for another 10-20 minutes, until the potatoes and broccoli are cooked and golden brown, with some charred spots here and there.
4. Meanwhile, in a large pot (4-5 liters), bring the water with the quinoa to a boil over high heat and then immediately lower the heat. Place a well-fitting lid on the pot and let the quinoa simmer gently for 12-14 minutes until the water is absorbed and the quinoa has become fluffy and soft. Remove the pot from the heat, fluff the quinoa with a fork, and put the lid back on the pot to keep the quinoa warm.
5. While the vegetables and quinoa are cooking, you have time to make the Bam! Broccoli pesto.
6. Add the lemon juice and ½ teaspoon of salt to the quinoa and then stir in the roasted vegetables.
7. Take four large shallow bowls and divide the quinoa mixture among them. Spoon a few delicious dollops of pesto on top and garnish each bowl with 1 tablespoon of pumpkin seeds, 2 teaspoons of hemp seeds, a quarter of the spring onions, and a quarter of the avocado. Finally, add salt, pepper, and a splash of lemon juice if desired. Serve the bowls warm.
Title: Tonight Vegan
Author: Angela Liddon
Price: €25,99
Publisher: Spectrum
