Crispy Cabbage & Asparagus Bowl
Recipe by Megan Horsley
Ingredients
13
Time
40m
Serves
4
This bowl was made to help build muscle and maintain it all thanks to its high glutamine content, an amino acid that’s known for muscle building, gut and immune support. Be sure to make this bowl part of your post-workout meal rotation!
Dinner
High Protein
Vegan
Ingredients
1 small head
Green Cabbage
1 bunch
Asparagus
1/2
Lemon
2 Tbsp
Avocado Oil
1/2 tsp
Himalayan Salt
1/4 tsp
Black Pepper
1 block
Sprouted Tofu
1 tsp
Dijon Mustard
1 tsp
Maple Syrup
1 cup
Quinoa
2 cups
Filtered Water
4 Tbsp
Pickled Red Onions
4 Tbsp
Mixed Microgreens
Instructions
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.
More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
