Crispy Cabbage & Asparagus Bowl

1

PREHEAT: oven to 400℉.

2

COOK: the quinoa with the water until fluffy.

3

MIX: lemon juice, 2 tbsp avocado oil, ¼ tsp Himalayan salt and ⅛ tsp black pepper and brush over the cabbage wedges and asparagus on a baking sheet. While the cabbage and asparagus cook, prepare the tofu. After 10 minutes, remove the asparagus.

4

MIX: the dijon mustard, maple syrup, 2 tbsp avocado oil, ¼ tsp Himalayan salt and ⅛ tsp black pepper to make a marinade. Dip the tofu triangles in the marinade and place them on the baking sheet with the cabbage. Reserve the marinade. Return the sheet to the oven and bake for 20 minutes, flipping everything halfway.

5

BUILD: your bowl by placing the cabbage, asparagus and tofu on top of the quinoa. Top with the pickled onions, microgreens and reserved tofu marinade.

6

Substitutions: No tofu: use your favourite protein.