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Winter bowl
1 h active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 571
  • Fat about 29g
  • Carbohydrates about 52g
  • Protein about 23g
This is needed
This is needed for 4 people
Quinoa
  • 100 g quinoa (white if possible)
  • 2 dl water
Dressing
  • 2 tbsp white almond cream
  • 1 lime (organic), juice
  • 4 tbsp plain greek yoghurt, plain
  • 1 tbsp olive oil
  • herb salt, to taste
Mushrooms
  • 300 g mushrooms, quartered
  • 0.5 tbsp olive oil
  • Za'atar (spice mix), to taste
Tofu
  • 1 lime (organic), juice
  • 1 tbsp white vermouth (e.g. Noilly Prat)
  • 1.5 tbsp soy sauce
  • 1 tbsp honey (or Yacon Nu3)
  • 1 garlic clove, pressed
  • 0.5 tsp chilli powder
  • 1 tsp cayenne pepper
  • 0.5 tbsp olive oil
  • 200 g tofu, plain
Sweet potatoes
  • 2.5 tbsp Dukkah (spice mix)
  • 1 tbsp olive oil
  • 500 g sweet potato, cut into wedges
Chicory
  • 1 tsp salt
  • 1 tbsp butter
  • 1 tsp cane sugar
  • 2 chicory, cut into strips
Chickpeas
  • 0.5 tsp salt
  • 1 ground cumin
  • 1 tsp dried rosemary, ground
  • 1 tin chickpeas (230 g), rinsed, drained
  • 0.5 tbsp olive oil
To serve
  • lime juice, to taste
  • herb salt, to taste
  • 1 parcel edamame (Fine Food, 158 g)
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And that's how it's done
And that's how it's done
Quinoa
Rinse the quinoa in cold water in a sieve. Bring to the boil with the water, boil for 10 mins., cover and leave to stand for 5 mins., allow to cool.
Dressing
Mix the ingredients, season with plenty of herb salt.
Mushrooms
Heat the oil, fry the mushrooms, season with za'atar.
Tofu
Combine the lime juice with the soy sauce, Vermouth, honey, garlic and seasoning. Mix the tofu with the marinade. Cover and chill for approx. 30 mins. Remove the tofu from the marinade and drain. Heat the olive oil, fry the tofu on all sides.
Sweet potatoes
Mix the sweet potatoes with the dukkah and oil in a bowl, spread onto an oven tray lined with baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 200°C.
Chicory
Heat up the butter in a pan, add the salt and sugar, and mix well. Add the chicory, sauté on a low heat until soft.
Chickpeas
Mix the salt and seasoning in a bowl. Add the chickpeas, and mix until they are evenly coated with the seasoning. Heat the oil in a frying pan, fry the chickpeas.
To serve
Mix the quinoa with the dressing, season with lime juice and herb salt to taste. Divide among deep dishes together with the rest of the ingredients, scatter the edamame over the top, serve the bowls immediately.