Ingredients
For 2 servings
- 1 pack Luya Organic Chunks Simply Natural (175 g)
- 1 small fennel
- 2 carrots
- 2-3 kale leaves
- 150g quinoa, cooked
- Juice of two lemons
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1/2 tsp smoked chilli powder
- 1 tsp yeast flakes (nutritional yeast)
- Salt
- Olive oil
For the marinade:
- 1 tsp maple syrup
- 2 tsp soy sauce
- 1 tsp miso
- 1/2 tsp chilli powder
- Sesame seeds
Preparation
1. Prepare vegetables
Peel and chop the carrots. Then mix with olive oil, yeast flakes, salt and smoked chilli powder. Bake in the oven at 200 °C for 10-15 minutes until golden. Finely slice the fennel and season with lemon juice and salt. Remove the stalks from the kale and chop the leaves thinly, then season with sesame oil, soya sauce and lemon. Marinate the kale until it is coated with the sauce.
2. Marinade
Mix all the marinade ingredients well. Marinate the Luya chunks and then turn in the sesame seeds until each piece is covered. Keep the rest of the sauce for the Buddha bowl.
3. Fry Luya
Fry in the pan over a medium heat for 5-6 minutes.
4. Serve
Add the cooked quinoa to each bowl as a base, arrange the vegetables and Luya on top and garnish your Buddha bowl with sesame seeds, the remaining sauce and coriander. Enjoy!
