Crispy Cabbage & Asparagus Bowl

Name: Crispy Cabbage & Asparagus Bowl
Cook time: 40
Ingredients: 1 small head Green Cabbage; 1 bunch Asparagus; 1/2 null Lemon; 2 Tbsp Avocado Oil; 1/2 tsp Himalayan Salt; 1/4 tsp Black Pepper; 1 block Sprouted Tofu; 1 tsp Dijon Mustard; 1 tsp Maple Syrup; 1 cup Quinoa; 2 cups Filtered Water; 4 Tbsp Pickled Red Onions; 4 Tbsp Mixed Microgreens

Recipe by Megan Horsley

Ingredients

Cook Time

40m

Prep Time

Ingredients

Serves 04

This bowl was made to help build muscle and maintain it all thanks to its high glutamine content, an amino acid that’s known for muscle building, gut and immune support. Be sure to make this bowl part of your post-workout meal rotation!

Instructions

1
PREHEAT: oven to 400℉.
2
COOK: the quinoa with the water until fluffy.
3
MIX: lemon juice, 2 tbsp avocado oil, ¼ tsp Himalayan salt and ⅛ tsp black pepper and brush over the cabbage wedges and asparagus on a baking sheet. While the cabbage and asparagus cook, prepare the tofu. After 10 minutes, remove the asparagus.
4
MIX: the dijon mustard, maple syrup, 2 tbsp avocado oil, ¼ tsp Himalayan salt and ⅛ tsp black pepper to make a marinade. Dip the tofu triangles in the marinade and place them on the baking sheet with the cabbage. Reserve the marinade. Return the sheet to the oven and bake for 20 minutes, flipping everything halfway.
5
BUILD: your bowl by placing the cabbage, asparagus and tofu on top of the quinoa. Top with the pickled onions, microgreens and reserved tofu marinade.
6
Substitutions: No tofu: use your favourite protein.

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