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Rainbow Gains Plate

Wash and clean your beetroots and set in a pot to boil, for about 20-30 minutes, or until tender. Keep rice to cook. For stir fry, cut up tofu and drain water by wrapping them in paper towels for a few minutes, then squeezing a little. Chop or mince your garlic, chop your onion and julienne bell peppers in the mean time. Cut up your broccoli into small heads and steam or boil. In a pan, heat oil a. . .

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Servings: 2

Prep Time: 00:30

Cook Time: 00:50

For stir fry

450 g tofu

2 bell peppers

1 1/2 clove garlic, chopped

2 tbsp olive oil

1/2 white onion, diced

salt and pepper, to taste

1/2 tsp cumin powder

lemon juice, to taste

Other

2 cups broccoli, steamed or boiled

3 cups cooked brown/black rice

For beets (make in advance)

2 beetroots, boiled and peeled

1 - 2 tbsp balsamic vinegar

1 tsp honey/maple syrup

small squeeze of lemon juice

1 tbsp olive oil

pinch of salt

handful mint leaves (optional)

Preparation

1Wash and clean your beetroots and set in a pot to boil, for about 20-30 minutes, or until tender.

2Keep rice to cook.

3For stir fry, cut up tofu and drain water by wrapping them in paper towels for a few minutes, then squeezing a little.

4Chop or mince your garlic, chop your onion and julienne bell peppers in the mean time. Cut up your broccoli into small heads and steam or boil.

5In a pan, heat oil and then add tofu cubes. When the cubes start to turn goldenish, add in garlic and onions and stir for about a minute.

6Squeeze a little lemon juice and then add bell peppers and stir and let cook, about 2-3 minutes. Then, add cumin powder, remaining lemon juice, salt and pepper to taste.

7When done, place on side or a plate. When broccoli and rice are done, set aside as well.

8For beets, after your beetroots are boiled, let them cool for a while so you can peel them. Then, cut into cubes.

9Prepare the dressing by adding balsamic vinegar, olive oil, honey/maple syrup, pinch of salt, lemon juice and mixing or blending (blend if larger quantity of dressing).

10Add beetroots and mint leaves (optional) and place in fridge to cool (or freezer for about 20-40 minutes). This is meant to be had cold.

11Enjoy!

Additional Notes

You can make your beetroot salad and rice in advance, to save time. Substitute lean meats or beans for tofu if you want. If not bell peppers- substitute any other vegetable for the stirfry- e.g., mushrooms, carrots, zucchini. Add spinach as well. Add sriracha for more spice, or even add avocado to give creaminess or to switch recipe up.

Reviews: 0

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