Marinated plant-based meatballs
RecipeThis is a marinade we use with the plant-based Oumph! Swedish Balls to replicate the marinade style of the Peas of Heave
Quinoa bowl with peanut sauce
A dish with a little bit of everything that when eaten together creates a tasty harmony. Served with quinoa.
Instructions
Recipe steps from Mealie.
1
Step 1
Preheat the oven to 200 degrees (or 180 degrees for an airfryer).
2
Step 2
Wash the sweet potato and pat dry. Cut into small pieces of approximately 3 cm.
3
Step 3
Mix sweet potato with 1 tablespoon of olive oil, pepper, and salt. Roast in oven for 25 minutes or in airfryer for 15-20 minutes, tossing halfway through.
4
Step 4
Bring a liter of water to a boil. Wash quinoa under cold water.
5
Step 5
Dissolve stock cube in slightly more than half of the pre-boiled water. Cook quinoa in this stock for 15 minutes. Drain using a fine sieve.
6
Step 6
Drain and rinse black beans under cold water.
7
Step 7
Heat some oil in a pan. Add black beans, cumin powder, garlic powder, paprika powder, and salt. Fry for about 10 minutes on medium heat.
8
Step 8
Wash cucumber and cut into small, bite-sized pieces. Wash bean sprouts.
9
Step 9
Mix peanut butter, soy sauce, lemon juice, ground ginger, and 1 tablespoon olive oil to make peanut sauce. Add water to Thin as needed.
10
Step 10
Divide cooked sweet potato, quinoa, cucumber, bean sprouts, and black beans over two plates. Serve with peanut sauce.
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