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–+ servings
This protein packed bowl is full of tasty plant-based ingredients including black beans, smoky tofu, cabbage, and quinoa served with a tahini dressing.
a picture of a protein packed bowl filled with quinoa, black beans, smoky tofu, and cabbage
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Duration40 minutes
Servings4

Ingredients

For the black beans
  • 1 small onion
  • 2 cloves of garlic
  • 2 tsp ground coriander
  • ½ tsp chili powder
  • 1 tsp ground cinnamon
  • 1 400 g tin of black beans
  • 1 tbsp cacao powder
  • Vegetable oil
For the tahini dressing
  • 60 ml runny tahini
  • 40 ml cold water
  • ½ lime
  • Sea salt flakes
For the smoked tofu
  • 280 g smoked tofu
  • Vegetable oil
For the white cabbage
  • ¼ white cabbage
  • ½ lime
  • Sea salt
  • Fresh coriander
For the bowl
  • 1 packet of cooked quinoa
  • Pickled red onion

Instructions

Make the black beans

  • Peel and finely chop the onion.
  • Put the pan onto a medium heat and add 1 tbsp oil. Add the onion with a big pinch of salt and fry for 4-5 minutes, until soft. Peel and chop the garlic, add to the pan with the coriander, chili and cinnamon and fry for 2 minutes until fragrant.
  • Pour the beans with their liquid into the pan. Stir through the cacao powder. Bring to a simmer and simmer for 15 minutes until thickened and saucy. If it gets too thick, add a splash of water.

Prepare the cabbage

  • Shred the cabbage and add to a mixing bowl with the juice from ½ lime and a big pinch of flakey salt. Massage the cabbage for a couple of minutes to soften it.
  • Roughly chop the coriander and stir it through the cabbage. Taste and season to perfection.

Prepare the tofu

  • Cut the tofu into 2cm cubes.
  • Put a pan onto high heat and add 1 tbsp oil. Once hot, fry the tofu for 3-4 minutes on each side until golden brown and crunchy round the edges.

Make the tahini dressing

  • Add the tahini to a bowl, squeeze in the juice from ½ lime, then add the water in batches, whisking well with as much water as necessary to get a thick cream consistency. Season with a big pinch of sea salt.

Assemble the bowl

  • Cook the quinoa as per instructions on the packet.
  • Divide the quinoa between the bowls and top with the tofu, black beans, cabbage, pickled onions. Drizzle over the tahini and finish with more coriander.