With a killer combo of fermented foods and fiber-rich plants,, this microbiome bowl is like a party for your gut! Eating probiotic- and fiber-rich foods regularly promotes a healthy digestive system, which enriches every other part of your body, including your mind. So give your gut a big hug by whipping up this biome bonanza, and it will thank you later (probably with a toot, but that’s just love).
No ratings yet
Duration30 minutesmins
Servings4
Ingredients
1/2cupuncooked wild rice blend or quinoa
2cupsfingerling potatoes, halved or quartered
2cupsbroccoli florets or brussels sprouts
1(14-ounce) block of extra-firm tofu, cubed
2tbspsoy sauce or gluten-free tamari
1tbsppaprika
1tbspgarlic powder
1tspdried thyme
For salad
1cupbroccoli sprouts
store-bought sauerkraut
1/4cuphemp hearts
1cupcitrus cabbage slaw (you can find the recipe for this on p122 of Scrappy Cooking, or find one online)
Handful of fresh parsley or cilantro, for garnish
1cupstore-bought vegan vinaigrette
Instructions
Cook the wild rice blend according to the package directions.
Preheat the oven to 400°F, and line a baking sheet with a reusable baking mat or parchment paper. Then place on the sheet the potatoes, broccoli, and tofu. Toss with the soy sauce, paprika, garlic powder, and thyme. Bake for 25 minutes, or until the broccoli is soft, the tofu is browned, and the potato is cooked through, tossing halfway through.
Assemble the salad: In a bowl, combine the Lentil Sprouts, wild rice, Citrus Cabbage Slaw, potatoes, broccoli florets, tofu, and hemp hearts. Garnish with parsley. Drizzle with the dressing when ready to serve.