Ingredients
-
For the bowl
-
250g cooked buckwheat
-
250g cooked chickpeas
-
100g beetroot
-
100g rooted celery
-
125g pumpkin
-
75g cabbage turnip
-
100g jerusalem artichokes
-
100g cauliflower
-
100g romanesco broccoli
-
100g brussels sprouts
-
125g tuscan cabbage
Directions
Colorful, grain-free, delicious Steamed Vegetable Salad. A protein-packed dish perfect for your weekly food-prep and ready in 38 minutes!
Ingredients
For the bowl |
|
| 250g cooked buckwheat | |
| 250g cooked chickpeas | |
| 100g beetroot | |
| 100g rooted celery | |
| 125g pumpkin | |
| 75g cabbage turnip | |
| 100g jerusalem artichokes | |
| 100g cauliflower | |
| 100g romanesco broccoli | |
| 100g brussels sprouts | |
| 125g tuscan cabbage | |
Steps
|
1
|
Wash, peel and dry the vegetables. |
|
2
|
Cut the vegetables into wedges or small bunches of similar size. Place them onto the steam tray and steam them for up to 18 minutes. The time setting varies depending on the size to which the vegetables were cut, the quality and their water content. Long steaming: 15-18 minutes – Beetroot, Celery, Pumpkin, Kohlrabi, Jerusalem Artichoke When all the vegetables are steamed, season them with oil and vinegar, aioli sauce or with a condiment of your taste. |
|
3
|
To keep the color even more vibrant, dip the vegetables in a bowl with water and ice for one minute. Drain and set aside. |
|
4
|
Enjoy the steamed vegetables at room temperature or sauté in a pan with a tablespoon of extra virgin olive oil, cooked buckwheat and chickpeas. Season with 2-3 tablespoons of sauce. |
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