Vegetarian Poky Bowl

Vegetarian Poky Bowl


2 vegetarian Juicy Red patties 
150 g wild rice
40 g red cabbage
100 g soybeans in the pod (50 g cleaned from the pods)
½ avocado
1 teaspoon of sesame seeds

For the sauce: 
2 teaspoon soy sauce with lower salt content 
1 tablespoon of olive oil
1 tablespoon of lemon juice  
pinch of garlic powder
½ teaspoon smoked paprika seasoning 

Thaw the red beet vegetarian patties before cooking. Meanwhile, boil rice in a saucepan. When rice is ready, take it out and put the soy pods in the same saucepan, then cool the soy pods and clean the soybeans from the pods. Make the sauce. Put all the sauce ingredients in a small bowl and mix them up. Cut the red cabbage in thin, long strips. Cut the pulp of avocado lengthwise. Pour a little bit of olive oil in the pan, remove the thawed patties from the packaging and put them in the pan. Fry the patties from both sides for about 3 minutes. When fried on both sides, put the lid on, reduce the temperature and stew for another 2 minutes. Place the patties on a kitchen board and cut into pieces. Pour the boiled rice in a bowl and arrange all the garnish around them – the patties, red cabbage, soybeans and avocado. Sprinkle with sesame seeds, pour the sauce on, as much as everyone would like and serve.

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