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Grilled Mango Gut Boosting Bowl

This Gut Boosting Grilled Mango bowl is not only protein packed but also has 15 different plant types to help meet your weekly plant goals. The honey basil lime dressing is perfectly sweet and zesty!

Courses
Difficulty Beginner
Time
Prep Time: 30 mins Total Time: 30 mins
Servings 1
Description

Ingredients
    SALAD
  • 1 cup cooked quinoa (using vegetable broth instead of water)
  • 1 mango (peeled and thick sliced)
  • 1 tsp coconut oil
  • 1/2 cup edamame with sauce from kimchi
  • 1/2 cup kale chopped (massaged with lemon, oil and salt)
  • 1 tbsp roasted sunflower seeds
  • 1 tbsp fresh mint chopped
  • 1/2 cup chopped purple cabbage
  • 1/2 cup tofu feta* (see instructions below)
  • 2 tbsp kimchi
  • 1/4 cup cucumber with sauce of kimchi
  • 4 slices of jalapeño (more if you want more spice)
  • Optional- 1/2 cup baby spinach
    • * TOFU FETA
  • 400 g firm or extra firm tofu cut into cubes of desired size (frozen, then defrosted then pressed to remove all liquid)
  • 1.5 tbsp harissa paste
  • 1 tsp dried oregano
  • 1 tbsp nutritional yeast
  • 2 tbsp extra virgin olive oil
  • Zest of 1 lemon
  • 1/2 tsp asafoetida (hing) powder
  • 1 tsp fresh dill - optional
  • 2 tbsp lemon juice
  • Salt and pepper to taste
    • HONEY BASIL LIME DRESSING
  • 1/2 tsp asafoetida (hing) powder
  • Zest of one lime
  • 1 small lime juiced
  • 2 tbsp nutritional yeast
  • 1/4 cup fresh basil
  • 1/2 tsp dried thyme
  • 1 1/2 tbsp honey
  • 1/4 cup olive oil
  • Salt and pepper to taste
Instructions
  1. Heat a cast iron on medium heat and add coconut oil. If the mangoes aren’t sweet sprinkle a little sugar on them. Grill the mangoes on the cast iron until they’re nicely browned.
  2. Cook the quinoa according to package instructions using vegetable broth instead of water. While quinoa is cooking, prep the remainder of ingredients.
  3. Take 1 tbsp of juice from kimchi and combine it with edamame. If using frozen edamame, heat them up in the microwave for 2 mins, then combine with kimchi juice.
  4. Combine the chopped cucumber with 1 tbsp of kimchi juice.
  5. Massage chopped kale with a little lemon juice, olive oil and salt until tender and brighter green.
  6. For Tofu Feta: Combine all ingredients in a jar and shake until well combined.
  7. For Salad dressing: Combine all ingredients in a blender and blend until well combined.
  8. Add all salad ingredients to a bowl, top with salad dressing and enjoy!
Read it online: https://makeitbrunch.com/recipe/grilled-mango-gut-boosting-bowl/