Balanced Vegan Bowl Recipe for Healthy Eating

Start by rinsing 100 grams of lentils under cold water. Cook the lentils in a pot with plenty of water until they are tender, which usually takes about 20 minutes. Once cooked, drain any excess water and set aside.

In a skillet, add 80 grams of tofu cut into cubes. Sprinkle with 1 teaspoon of paprika and a pinch of salt. Sauté the tofu over medium heat for about 5 minutes until golden and crispy. Remove from heat and set aside.

Take a head of broccoli and cut it into florets. In a separate pot, boil water and add the broccoli. Blanch for about 7 minutes until bright green and tender. Afterward, drain the hot water and let it cool.

While the broccoli cools, chop your assorted vegetables including carrots, celery, cucumbers, cherry tomatoes, red onions, and any other favorites. Aim for a colorful array to enhance both flavor and nutrition.

In a blender, combine 30 grams of soaked cashews, 2 sprigs of basil, 20 milliliters of coconut milk, 50 milliliters of water, 1 clove of garlic, and 1 tablespoon of cold-pressed oil. Blend until smooth and creamy. Adjust the consistency with more water if necessary, and season with salt to taste.

In a serving bowl, layer the cooked lentils, sautéed tofu, blanched broccoli, chopped vegetables, 2 tablespoons of seeds, and a generous handful of dill. Drizzle with your prepared sauce and mix well.

Serve your balanced vegan bowl immediately, and enjoy the mix of flavors and textures. Remember, for a touch of sweetness, choose whole fruits or berries as a dessert after the meal. Enjoy your healthy eating journey!