I find that karmic bowls are visually appealing and equalling appetising.  It’s all about modern plating textures and flavours.  In this recipe I’ve marinated the Quorn Vegan Savoury Pieces, adding a bit of sweetness, saltiness and heat.  Followed by a Chickpea and Broccoli sauce which is flavoured with my magical blend of select herbs spices, served along with some nutritious quinoa…and voila! what do we have? an explosion of fantastic flavours all beautifully packed in a bowl.

Quinoa & Quorn Karmic Bowl by VidehiRecipe as follow:

Quinoa

1 cup (250ml) red quinoa

500ml water

Bring the Quinoa and water to a boil, cover and simmer for 14 – 18 minutes.  Once cooked set aside & keep warm.  For extra flavour – boil along with some vegetable stock. 

 Quorn Vegan Savoury Pieces Marinade

1 Packet Quorn Vegan Savoury Pieces (slightly thawed)

1 ½ tbsp maple syrup

1 tbsp soy sauce

1 tsp Cayenne pepper (add more or less according to heat tolerance)

1 tsp crushed garlic

1 tbsp olive oil

Mix all the above ingredients in a bowl and marinade for 15-20mins

Heat some oil a large skillet over medium heat. Add the savoury pieces and cook for 8-10 minutes, stirring frequently until the pieces is light brown. Remove from heat and set aside.

Chickpea & Broccoli Sauce

A glug of olive oil

1 onion, finely sliced

1 tbsp chopped garlic

1 can chickpeas (drained & rinsed)

2 tbsp mixed masala (reduce to 1 Tbsp for less spicy)

2 Tsp coriander powder

1 tsp cumin powder

½  tsp dried oregano

2 tbsp tomato paste

1 large plum tomato finely chopped (about a cup)

1 tbsp nutritional yeast

½ tsp salt

1 cup (250ml) broccoli broken into small florets

½ cup (125ml) water

3-4 green chillies finely sliced (optional)

2 small carrots julienned

2 avocados (sliced or chopped)

Fresh coriander to garnish

 Heat the oil in a saucepan – add the onion and cook for about a minute, toss in the garlic – cook for 30 seconds.  Throw in the chickpeas, mixed masala, coriander powder, cumin powder and oregano – give this a quick mix, now spoon in the tomato paste – sauté for a few seconds and then throw in the tomatoes, nutritional yeast and salt.  Cook for 5 minutes – add the water and continue to cook for 8-10 minutes. Throw in the broccoli and cooked Quinoa.  Give it a nice good stir to incorporate all the spices then turn off the heat. 

Bowls

Divide the quinoa and chickpea mixture into 4 bowls, top with half an avocado, carrots and Quorn vegan savoury pieces. Add a bit of chopped chilli for a hot bite.  Garnish with fresh coriander leaves and serve.