Vegan poke bowl
A vegan recipe, easy to cook.
Ingredients for 2
- 40g arugula salad
- 100g chick peas
- 140g beets
- 120g tofu
- 4g ginger
- 10ml lemon juice
- 60g green cabbage
- 100g carrots
- Wash and peel the vegetables. Cut the arugula salad and carrots into fine julienne strips and dice the beets into cubes.
- Season the beets with lemon juice and grated ginger. Arrange the colored vegetables in a salad bowl then place the seasoned beets, chickpeas and diced tofu in the center. Garnish with a sprinkling of sunflower seeds.
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