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Protein Packed Bowl

  • Simple
  • 0:40 m
  • 18 ingredients

Get ready for a healthy and delicious twist on lunch with our BOSH! Burrito Protein Bowl. Packed with smoked tofu, beans, and quinoa, it's the perfect wfh lunch or mid-week meal. Check out the full recipe below!

Serves: 4

Ingredients

For the Black Beans

  • 1 small onion
  • 2 cloves of garlic
  • 2 tsp ground coriander
  • ½ tsp chilli powder
  • 1 tsp ground cinnamon
  • 1 400g tin of black beans
  • 1 tbsp cacao powder
  • vegetable oil

For the Tahini Dressing

  • 60ml runny tahini
  • 40ml cold water
  • ½ lime
  • sea salt flakes

For the Smoked Tofu

  • 280g smoked tofu
  • vegetable oil

For the White Cabbage

  • ¼ white cabbage
  • ½ lime
  • sea salt
  • fresh coriander

For the Bowl

  • 1 packet of cooked quinoa
  • pickled red onion

Before you start

2 frying pan

Step 1

Make the black beans

  • Peel and finely chop the onion
  • Put the pan onto a medium heat and add 1 tbsp oil. Add the onion with a big pinch of salt and fry for 4-5 minutes, until soft. Peel and chop the garlic, add to the pan with the coriander, chilli and cinnamon and fry for 2 minutes until fragrant. Pour the beans with their liquid into the pan. Stir through the cacao powder. Bring to a simmer and simmer for 15 minutes until thickened and saucy. If it gets too thick, add a splash of water

Ingredients

  • 1 small onion
  • 2 cloves of garlic
  • 2 tsp ground coriander
  • ½ tsp chilli powder
  • 1 tsp ground cinnamon
  • 1 400g tin of black beans
  • 1 tbsp cacao powder
  • vegetable oil
  • sea salt flakes

Step 2

Prepare the cabbage

  • Shred the cabbage and add to a mixing bowl with the juice from ½ lime and a  big pinch of flakey salt. Massage the cabbage for a couple of minutes to soften it. Roughly chop the coriander and stir it through the cabbage. Taste and season to perfection

Ingredients

  • ¼ white cabbage
  • ½ lime
  • sea salt

Step 3

Prepare the tofu

  • Cut the tofu into 2cm cubes
  • Put a pan onto high heat and add 1 tbsp oil. Once hot, fry the tofu for 3-4 minutes on each side until golden brown and crunchy round the edges

Ingredients

  • 280g smoked tofu
  • vegetable oil

Step 4

Make the tahini dressing

  • Add the tahini to a bowl, squeeze in the juice from ½ lime, then add the water in batches, whisking well with as much water as necessary to get a thick cream consistency. Season with a big pinch of sea salt

Ingredients

  • 60ml runny tahini
  • 40ml cold water
  • ½ lime

Step 5

Assemble the bowl

  • Cook the quinoa as per instructions on the packet
  • Divide the quinoa between the bowls and top with the tofu, black beans, cabbage, cherry tomatoes, pickled onions. Drizzle over the tahini and finish with more coriander

Ingredients

  • fresh coriander
  • 1 packet of cooked quinoa
  • pickled red onion