Popular Conditions & Diets
Ingredients
13
Time
40m
Serves
4
Recipe by Megan Horsley
Ingredients
13
Time
40m
Serves
4
6 cups
Green Cabbage
(1 small head) cut into wedges
1 bunch
Asparagus
trimmed
1/2
Lemon
juiced
2 Tbsp
Avocado Oil
1/2 tsp
Himalayan Salt
1/4 tsp
Dinner
High Protein
Vegan
Black Pepper
340 g
Sprouted Tofu
(1 block) cut into 8 triangles
1 tsp
Dijon Mustard
1 tsp
Maple Syrup
1 cup
Quinoa
2 cups
Filtered Water
4 Tbsp
Pickled Red Onions
4 Tbsp
Mixed Microgreens
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.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
