🍽️ Feel-good Lentil Bowl with Cauliflower Nuggets, Herb Dip, and Roasted Nuts

Name: Feel-good Lentil Bowl with Cauliflower Nuggets, Herb Dip, and Roasted Nuts
Total time: 30 min
Yield: 4 servings
Ingredients: 1 small cauliflower (approx. 800 g); Iodized salt (with fluoride); 90 g chickpea flour; 180 ml soy drink (soy milk) (unsweetened); 60 g whole wheat breadcrumbs; 2 tbsp nutritional yeast (12 g); 0.5 tsp garlic powder; 1 tsp sweet paprika powder; pepper; 4 spring onions; 4 tomatoes; 4 tbsp mixed nut kernels (60 g; e.g. hazelnut, walnut, cashew kernels); 200 g peas (freshly shelled or frozen); 0.5 bunch chives (10 g); 0.5 bunch parsley (10 g); 4 sprigs mint; 2 small garlic cloves; 400 g soy yogurt (unsweetened); 1 dash lemon juice; 2 pack rice-fit Feelgood (lentils with rice & vegetables)

598 kcal · 30 min · 4 servings

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Ingredients

1 small cauliflower (approx. 800 g)
Iodized salt (with fluoride)
90 g chickpea flour
180 ml soy drink (soy milk) (unsweetened)
60 g whole wheat breadcrumbs
2 tbsp nutritional yeast (12 g)
0.5 tsp garlic powder
1 tsp sweet paprika powder
pepper
4 spring onions
4 tomatoes
4 tbsp mixed nut kernels (60 g; e.g. hazelnut, walnut, cashew kernels)
200 g peas (freshly shelled or frozen)
0.5 bunch chives (10 g)
0.5 bunch parsley (10 g)
4 sprigs mint
2 small garlic cloves
400 g soy yogurt (unsweetened)
1 dash lemon juice
2 pack rice-fit Feelgood (lentils with rice & vegetables)

Instructions

1. Wash the cauliflower and break it into small florets.
2. Cook the florets in boiling salted water for 3 to 5 minutes over medium heat until they are still firm to the bite.
3. Drain the cauliflower, rinse it with cold water, and let it drain well.
4. Whisk flour and soy drink together in a bowl until smooth.
5. Mix breadcrumbs, nutritional yeast flakes, spices, pepper, and salt in a shallow dish.
6. Dip the cauliflower florets one by one into the flour mixture and then coat them in the breadcrumbs.
7. Place the breaded florets on a baking sheet lined with baking paper.
8. Preheat the oven to 200 degrees Celsius (convection 180 degrees or gas mark 2 to 3).
9. Bake the nuggets for about 25 minutes until golden brown.
10. Wash the spring onions and slice them diagonally into thin rings.
11. Wash the tomatoes, remove the stem ends, and dice the flesh.
12. Roast the nuts in a hot pan without fat for 3 minutes over medium heat.
13. Let the nuts cool down and then chop them coarsely.
14. Boil the peas in salted water for 5 minutes over medium heat.
15. Shock the peas with cold water and let them drain.
16. Wash the herbs, shake them dry, and chop them finely.
17. Peel the garlic and press it through a garlic press or chop it finely.
18. Stir the herbs and garlic into the soy yogurt.
19. Season the sauce with lemon juice, salt, and pepper to taste.

Nutrition per serving

kcal: 598
Protein: 30 g · Fett/Fat: 20 g · Carbs: 73 g