Protein-Packed Quinoa Caesar Bowl by @deliciouslyella

20 min

4 servings

🍞

4 slices

Bread

🫘

240 g

Tofu

🫘

400 cans

Chickpeas

🫒

5 tbsp

Olive oil

🌾

100 g

Quinoa

🫘

100 g

Edamame beans

🥬

80 g

Watercress

🧂

Flaky sea salt

🌶️

Chilli flakes

🌱

40 g

Sunflower seeds

🥜

60 g

Cashews

🥛

180 ml

Oat milk

🌼

1 tbsp

Dijon mustard

🧀

1 tbsp

Nutritional yeast

🍋

2

Lemons

  1. Preheat

    Preheat the oven to 200°C fan / 425°F.

  2. Arrange
    • Bread
    • Tofu
    • Chickpeas

    Arrange the bread, tofu and chickpeas in one layer on a large flat baking tray.

  3. Sprinkle
    • Chilli flakes
    • Olive oil
    • Flaky sea salt

    Sprinkle over the chilli flakes, drizzle with olive oil and season with flaky sea salt.

  4. Roast

    Roast for 15–20 minutes, tossing halfway through until golden and crisp.

  5. Cool

    Set aside to cool completely.

  6. Cook
    • Quinoa

    Cook the quinoa in a large pan of boiling water according to the packet instructions.

  7. Tip
    • Edamame beans

    Tip in the edamame beans for the last minute to defrost.

  8. Drain

    Drain and set aside to cool completely.

  9. Place
    • Sunflower seeds
    • Cashews
    • Oat milk

    Place all dressing ingredients in a high-speed blender and blitz until smooth and creamy.

  10. Toss
    • Quinoa
    • Edamame beans
    • Watercress

    Toss together the quinoa, edamame beans and watercress in a large bowl.

  11. Arrange
    • Bread
    • Tofu
    • Chickpeas

    Arrange on a platter and top with the croutons, tofu and chickpeas.

  12. Garnish

    Finish with the dressing drizzled over the top or mixed in.

Protein-Packed Quinoa Caesar Bowl by @deliciouslyella

20 min

4 servings

🍞

4 slices

Bread

🫘

240 g

Tofu

🫘

400 cans

Chickpeas

🫒

5 tbsp

Olive oil

🌾

100 g

Quinoa

🫘

100 g

Edamame beans

🥬

80 g

Watercress

🧂

Flaky sea salt

🌶️

Chilli flakes

🌱

40 g

Sunflower seeds

🥜

60 g

Cashews

🥛

180 ml

Oat milk

🌼

1 tbsp

Dijon mustard

🧀

1 tbsp

Nutritional yeast

🍋

2

Lemons

Preparation Steps

  1. Step 1/12

    Preheat the oven to 200°C fan / 425°F.

  2. Step 2/12

    Arrange the bread, tofu and chickpeas in one layer on a large flat baking tray.

    🍞Bread
    🫘Tofu
    🫘Chickpeas
    🍳Baking tray

  3. Step 3/12

    Sprinkle over the chilli flakes, drizzle with olive oil and season with flaky sea salt.

    🌶️Chilli flakes
    🫒Olive oil
    🧂Flaky sea salt
    🍳Baking tray

  4. Step 4/12

    Roast for 15–20 minutes, tossing halfway through until golden and crisp.

    🍳Baking tray

  5. Step 5/12

    Set aside to cool completely.

  6. Step 6/12

    Cook the quinoa in a large pan of boiling water according to the packet instructions.

    🌾Quinoa
    🍳Large pan

  7. Step 7/12

    Tip in the edamame beans for the last minute to defrost.

    🫘Edamame beans
    🍳Large pan

  8. Step 8/12

    Drain and set aside to cool completely.

  9. Step 9/12

    Place all dressing ingredients in a high-speed blender and blitz until smooth and creamy.

    🌱Sunflower seeds
    🥜Cashews
    🥛Oat milk
    🌼Dijon mustard
    🧀Nutritional yeast
    🫒Olive oil
    🍋Lemons

  10. Step 10/12

    Toss together the quinoa, edamame beans and watercress in a large bowl.

    🌾Quinoa
    🫘Edamame beans
    🥬Watercress
    🥣Large bowl

  11. Step 11/12

    Arrange on a platter and top with the croutons, tofu and chickpeas.

    🍞Bread
    🫘Tofu
    🫘Chickpeas
    🍽️Platter

  12. Step 12/12

    Finish with the dressing drizzled over the top or mixed in.

Composition

Ingredients

Types

Grains, Soy Products, Legumes, Oils, Vegetables, Spices, Seeds, Nuts, Plant-Based Milk, Condiments, Seasoning, Fruits

Ingredients

Bread, Tofu, Chickpeas, Olive oil, Quinoa, Edamame beans, Watercress, Flaky sea salt, Chilli flakes, Sunflower seeds, Cashews, Oat milk, Dijon mustard, Nutritional yeast, Lemons

Notes

Bread (torn into bite-sized pieces), Tofu (medium-firm, cut into 2 cm cubes), Chickpeas (drained and rinsed), Olive oil (for the salad), Edamame beans (frozen), Watercress (or salad leaves), Chilli flakes (optional), Sunflower seeds (for the dressing), Cashews (for the dressing, more sunflower seeds may be used instead), Oat milk (for the dressing), Dijon mustard (smooth, for the dressing), Nutritional yeast (for the dressing), Lemons (zested and juiced, for the dressing)

Allergens

Gluten, Soy, Tree nuts, Mustard

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, High-Protein, Vegan, Dairy-Free, Sugar-Free

Calories

524 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 42g, Fat: 24g, Fiber: 11g, Sugars: 4g

Nutritional Information

Minerals

Iron: 4.5mg, Calcium: 180mg, Magnesium: 110mg, Potassium: 650mg, Zinc: 3mg, Sodium: 480mg

Vitamins

Vitamin C: 25mg, Vitamin K: 80mcg, Folate: 110mcg, Vitamin E: 3mg

Preparation

Time Information

Cooking

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Baking tray, Large pan, Large bowl, Platter

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Meal Prep, Everyday Lunch

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Crunchy, Creamy, Crispy, Tender

Flavors

Creamy, Tangy, Savory, Umami, Citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

assembled salad : 2 days (store in an airtight container,keep dressing separate to maintain crouton crispness), dressing only : 4-5 days (store in a sealed jar in the fridge), roasted tofu, chickpeas and croutons : 3 days (store separately from dressing and greens to retain crispness)