Summer Tofu Scramble
StirfryMy partner created this recipe while I was off sick, using ingredients from the garden. We started growing courgettes an
Quinoa bowl with peanut sauce
A dish with a little bit of everything that when eaten together creates a tasty harmony. Served with quinoa.
This recipe includes ingredient references. Cook mode shows only the step-linked ingredient layout.
Instructions
Recipe steps from Mealie.
1
Step 1
Preheat the airfryer to 180 degrees.
2
Step 2
Wash the sweet potato and pat dry. Cut into small pieces of approximately 3 cm. Mix sweet potato with 1 tablespoon of olive oil, pepper, and salt. Roast the airfryer for 17 minutes, tossing halfway through.
3
Step 3
Bring a liter of water to a boil. Wash quinoa under cold water.
4
Step 4
Dissolve stock cube in slightly more than half of the pre-boiled water. Cook quinoa in this stock for 15 minutes. Add the beansprouts for the final minute to blanche. Drain using a fine sieve.
5
Step 5
Drain and rinse black beans under cold water.
6
Step 6
Heat some oil in a pan. Add black beans, cumin powder, garlic powder, paprika powder, and a dash of salt. Fry for about 10 minutes on medium heat.
7
Step 7
Wash the cavolo nero kale and slice into bitesized chunks. Heat some (chili and garlic) oil in a pan and, once hot, add the kale. Stir fry for 6-8 minutes.
8
Step 8
Mix peanut butter, soy sauce, lemon juice, ground ginger, and 1 tablespoon olive oil to make peanut sauce. Add boiled water to thin as needed.
9
Step 9
Divide the cooked sweet potato, quinoa, kale, bean sprouts, and black beans over two plates. Serve with the peanut sauce.
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