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🍽️ Autumn Bowl

500 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius using top and bottom heat.
  2. 2. Thoroughly wash the cauliflower.
  3. 3. Generously remove the hard core.
  4. 4. Break the cauliflower into about 30 small florets.
  5. 5. Place the florets in a bowl.
  6. 6. Add 2 tablespoons of oil.
  7. 7. Season with a little salt.
  8. 8. Mix everything well so the florets are coated.
  9. 9. Spread the florets out on a baking sheet.
  10. 10. Bake them in the oven for about 25 minutes.
  11. 11. Rinse the quinoa in a sieve.
  12. 12. Use lukewarm water for this.
  13. 13. Rinse the quinoa thoroughly.
  14. 14. Bring about 900 milliliters of salted water to a boil in a pot.
  15. 15. Use high heat for this.
  16. 16. Add the drained quinoa to the boiling water.
  17. 17. Reduce the heat to low.
  18. 18. Cover the pot.
  19. 19. Let the quinoa cook for about 12 minutes.
  20. 20. Peel the oranges with a sharp knife.
  21. 21. Cut all around until the white pith is completely removed.
  22. 22. Make V-shaped cuts along the membranes.
  23. 23. Carefully release the fruit segments.
  24. 24. Catch the released juice in a bowl.
  25. 25. Wash the lamb's lettuce.
  26. 26. Spin the salad dry.
  27. 27. Heat a pan without fat.
  28. 28. Use a medium to high setting.
  29. 29. Toast the walnuts in the pan.
  30. 30. This takes about 2 minutes.
  31. 31. Wash the parsley.
  32. 32. Shake it dry.
  33. 33. Pluck the leaves from the stems.
  34. 34. Finely chop the leaves.
  35. 35. Put the soy yogurt into a bowl.
  36. 36. Mix the soy yogurt with the chopped parsley.
  37. 37. Season the mixture with salt.
  38. 38. Season the mixture with pepper.
  39. 39. Put 2 tablespoons of oil into a separate bowl.
  40. 40. Add the collected orange juice.
  41. 41. Mix the oil and juice well.
  42. 42. Season the dressing mixture with salt.
  43. 43. Season the dressing mixture with pepper.
  44. 44. Toss the dry lamb's lettuce into the dressing.
  45. 45. Serve the cooked quinoa in bowls.
  46. 46. Add the seasoned lamb's lettuce.
  47. 47. Add the baked cauliflower.
  48. 48. Add the orange segments.
  49. 49. Add the parsley-soy yogurt dip.
  50. 50. Sprinkle the dish with the toasted walnuts.
  51. 51. Serve the bowl now.

Nutrition per serving