2 x Asian Nourish Bowls

After spending over a month in Asia (Bali + Singapore) I've been loving using flavours from my travels in my own kitchen. Asian food isn't just noodles and rice like some people might assume, it's so much more. I encourage you to have fun and experiment with new flavours. Start with Asian flavours and see what else there is to explore. You have a world full of beautiful cuisines and flavours.

Today I'm brining you not only one, but two recipes. Two beautiful nourish bowls with my favourite Asian flavours. These are both super quick to throw together - that's what I especially love about making nourish bowls. 

The first bowl - the dragon bowl - is a recreation of mine. I fell in love with a dish called the 'dragon bowl' at Earth Cafe in Ubud. Since then I've had the idea in mind of making my own version of it.

The second bowl - the green bowl - is almost a sushi bowl. I created it to highlight my love for silken tofu. This type of tofu might be underrated, but I'm telling you it can be life changing. 

Dragon Bowl

vegan ● gf 


125 g buckwheat soba noodles

handful of alfalfa sprouts

2 tbsp beetroot sauerkraut

1/4 carrot (grated)

1/2 yellow grape fruit (Cut in cubes)

100 g tempeh - I used tempeh made out of Lupine flowers (sliced)

0.5 avocado (sliced)

handful of lettuce (chopped)

0.5 nori sheet (cut)

1 tbsp pomegranate seeds

+

tamari

apple cider vinegar


  1.  Start by boiling the soba noodles according to the package instructions.

  2. Fry the tempeh for a few moments on a non stick frying pan together with a dash of tamari. 

  3. Assemble the plate - add the noodles, the tempeh and all of the fruit and veg.

  4. Decorate with nori stripes and pomegranate seeds.

  5. Drizzle with tamari and apple cider vinegar.

 

Green Bowl

vegan ● gf


1/4 cup brown rice

0.5 cup frozen edamame beans

handful of alfaalfa sprouts

1 cup broccoli (chopped)

0.5 avocado (sliced)

1/4 cucumber (chopped)

175 g silken tofu

1-2 tbsp tamari

small handful hemp seeds

+

tamari

apple cider vinegar


  1. Start by boiling the brown rice.

  2. Defrost the edamame beans in hot water.

  3. Add 1-2 tbsp of tamari on the silken tofu and roll it all around. Let stand until the rice is cooked and slice. 

  4. Boil or steam the broccoli.

  5. Assemble the plate - add the rice, tofu and all of the veg. 

  6. Sprinkle with hemp seeds.

  7. Drizzle with tamari and apple cider vinegar.

 

Enjoy!

What is your favourite world cuisine?

Ida GinmanComment