Poke Bowl Vegan usa
Ingredients
Instructions
- 200 g Riso Gallo Aroma rice
- 2 tbsp. rice vinegar
- 1 tsp. soy sauce
- 1 tsp. tofu
- 2 sweet potatoes
- 100 g cashews
- Some coriander leaves
- 1 tsp. dried thyme
- ½ lemon
- Olive oil
- Salt
- Pepper
- For the rice into a saucepan and then water. Bring to a boil and reduce over low heat.
- Cook for 20 minutes until the rice has completely absorbed the water.
- Add the rice vinegar and let cool.
- Wash, peel and cut the sweet potatoes into cubes. Put them in a baking dish and place them as flat as possible.
- Sprinkle generously with olive oil, sprinkle with thyme, dry herbs and then mix everything so that the soft potato pieces are imbued with the mixture.
- Cook the diced in the oven, previously preheated, Th.6 (180 ° C) for 30 to 40 min.
- Cut the tofu into dice. Place it in a bowl, add the soy sauce, the ginger and then leave to marinate 1 hour in the refrigerator.
- Brown the tofu and its marinade in a skillet until grilled on all sides. Let cool.
- In a stove, heat a drizzle of olive oil then brown the cashews until they are grilled.
- In a small bowl, mix the half lemon juice, olive oil, salt and pepper.
- Place the rice at the bottom of a bowl. Add sweet potato diced, tofu and cashews.
- Season with sauce then sprinkle with coriander. Serve without delay.
Poke Bowl Vegan usa
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Poke Bowl Vegan usa Recipe – Poke Bowl Vegan usa Recipes
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