Crispy Cabbage & Asparagus Bowl
Recipe by Megan Horsley
Ingredients
13
Time
40m
Serves
4
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!
Dinner
High Protein
Vegan
Ingredients
1small head
Green Cabbage
1bunch
Asparagus
1/2
Lemon
2Tbsp
Avocado Oil
1/2tsp
Himalayan Salt
1/4tsp
Black Pepper
1block
Sprouted Tofu
1tsp
Dijon Mustard
1tsp
Maple Syrup
1cup
Quinoa
2cups
Filtered Water
4Tbsp
Pickled Red Onions
4Tbsp
Mixed Microgreens
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.
More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
