We are starting the new year in a super healthy way and I would like to encourage you to try my colorful and very filling dish – rainbow bowl! Nothing else but a bowl filled with vitamins and colors.
Bowls have become very popular recently due to their ease of preparation, yummy appearance (even for little ones) and nutrients. It’s very easy to prepare, modify and mix ingredients. The rule is simple – prepare your favorite healthy ingredients and put them together in a bowl. I encourage you to experiment with the ingredients, this bowl may become your favorite dish!
Rainbow bowl is perfect for breakfast, lunch, dinner and as a snack. It’s also very easy to create a nice lunch to work this way. Remember that it should be delicious and colorful!
PESTO – in my recipe I used homemade parsley and almond pesto, I will post the recipe for it on the blog soon. However, if you do not have the time, desire or strength to make your own pesto, buy it in the store. I’m not a big fan of ready-made pesto from big supermarkets. It is cheap, but it tastes far from the real one. In deli or shops with, for example, Italian products, you can buy a little more expensive really tasty pesto without unnecessary chemicals.
COUSCOUS – I was able to buy a wonderful pearl couscous – a giant couscous that is delicious! You can buy it at a good price in Middle Eastern stores, but I also managed to get it in a huge hypermarket (and it is also multicolored). Did you not find it? Nothing is lost, you can use rice, groats, bulgur and many more!
INGREDIENTS
- 200g of pearl couscous
- 1 broccoli
- a bunch of radish
- 2 cubes of natural tofu
- ½ can of corn
- 2 tomatoes
- 2-3 tablespoons of pesto
- wheat or rice flour (for breading tofu)
- 2 cloves of garlic
- 1 teaspoon of dried garlic
- 1 teaspoon of smoked paprika
- a pinch of turmeric
- a pinch of chilli
- salt pepper
RAINBOW BOWL – PREPARATION
- Put the broccoli florets into boiling salted water with two garlic cloves peeled and cook for about 5 minutes. Broccoli should be al dente, be careful not to overcook it.
- Cook the couscous according to the instructions on the package. Cut the radish into slices, cut the tomatoes into half-rings. When the couscous is cooked, drain it and mix it with the pesto.
- Then proceed to the tofu preparation. Pour plain or rice flour into a bowl, mix it with dried garlic, smoked paprika, turmeric, chilli, salt and pepper. Dice the tofu (dry it with a paper towel before) and coat it in flour. A quick trick to bread tofu in flour: Put the mixture of flour and spices in a large bowl, add the tofu to it and shake and toss the bowl a few times. The flour will wrap the tofu nicely.
- In a hot pan, fry the tofu for about 10 minutes until golden. When everything is ready, place the ingredients in a bowl or lunch box and it’s ready to eat.
