Veggie bowl, apples, and crunchy vegetables

Portions:

4 à 6

Preparation:

20 minutes

Cooking:

8 minutes

Fresh, colorful, and full of texture, this veggie bowl with apples and crunchy vegetables is the perfect companion for balanced and flavorful meals. Quebec apples add a touch of sweetness and crunchy contrasts beautifully with the fresh vegetables and nourishing base of the bowl. Easy to customize, it's an ideal option for a quick lunch, light dinner, or veggie meal that packs a punch.

Ingredients

2 cups finely chopped red cabbage

3 cups baby spinach

3 cups cooked rice

3/4 cup edamame beans, blanched

4 sliced radishes

2 carrots, julienned

2 Empire apples, cut into cubes*

Microgreens (optional)

Sauce

2/3 cup olive oil

3 tablespoons miso

1/2 cup water

2 tablespoons maple syrup

1/2 clove of garlic

1 1/2-inch piece of peeled ginger

Crispy tofu

3 tablespoons cornstarch

1 tbsp nutritional yeast

1 block of tofu weighing 500 g

Vegetable oil, in sufficient quantity

Salt and pepper to taste

Preparation

Place all the sauce ingredients in the bowl of an electric mixer and blend on high speed until smooth. Set aside.
In a large bowl, combine the cornstarch, nutritional yeast, salt, and pepper, then mix well. Coat the tofu pieces in this mixture.
Heat the vegetable oil in a skillet over medium-high heat. Fry the tofu pieces for about 4 to 5 minutes on each side. Set the tofu aside on paper towels.
Fill each bowl with rice, vegetables, diced apple, and crispy tofu. Top with sauce, to taste.

Tips and tricks

Choose a firm, juicy apple, such as Honeycrisp, Gala, orEmpire, to maintain a nice texture and pleasant freshness in the bowl.
For crisp apple julienne strips that won't brown, soak them in ice water with lemon juice for 10 minutes.
Slice the vegetables thinly and evenly for a more harmonious bowl that is easier to eat.
Add nuts, seeds, or crunchy legumes to add crunchy make the bowl even more satisfying.