Standard vegan bowl

standard_vegan_bowl.txt

## ingredients

- a sweet potato
- some quinoa
- field greens (or mix)
- cherry tomatoes
- vegan battered chicken slices
- unsweetened vegan yoghurt
- cucumber (garnish, optional)
- pine nuts (optional but really healthy here)
- thyme (optional)
- hummus (optional)
- lemon juice (optional)
- msg (optional)
- extra fine salt ("finishing salt", optional)

## cooking

- boil two pots of water, ≥1.5L each
- preheat oven for chicken slices (mine cook at 220°C)
- roughly dice a sweet potato (longest side of a chunk ≤ 3cm)
- boil the sweet potato chunks for 20 min
- boil some quinoa in the other pot for 9 min
- bake the chicken slices (mine take 9 minutes)
- slice the cherry tomatoes in half
- slice a few thin cucumber slices at a steep angle or use a rotary cutter to make pretty ribbons for garnish

## mixing

> Note: combine only what you need! Quinoa and sweet potato each make better leftovers if refrigerated alone.

In a mixing bowl, combine:

- few scoops of quinoa,
- few tablespoons of yoghurt,
- tablespoon of hummus,
- tiny sprinkle of msg & salt in equal quantities,
- squirt of lemon juice, and
- sprinkle of thyme

and stir.

## plating

In a wide, shallow serving bowl:

- add a couple scoops of the mixture,
- add some mushy sweet potato cubes,
- top with greens,
- top with sliced cherry tomatoes,
- sprinkle pine nuts,
- sprinkle ground pepper,
- sprinkle a tiny bit of finishing salt, and
- add cucumber garnish.