A bowl for carnivores

Photo credit: Amélie ROCHE

Veggies don't have the monopoly of the bowl. And here is the proof with this fantastic healthy version with chopped veal and coral lentils.

Preparation: 20 minutes

Cooking: 20 minutes

Resting time: 30 minutes

For 4 persons.

Mix the chopped veal, grated curcuma, olive oil and lemon juice, salt and pepper. Allow to sit for 30 minutes in a fresh place.

Meanwhile, cook the coral lentils according to the indications on the box in a volume of water, drain and set aside.

Cut the corn cubs in chunks and grill them during 15 to 20 minutes.

Detach bouquets of broccoli and cook for 8 to 10 minutes in boiling salty water, drain and set aside.

Peel the carrots and created tagliatelli with a carving knife.

Open the avocados, pit them and cut in thin slivers.

Rinse the young sprouts, the strawberries and the raspberries.

Heat up and pan and fry the chopped veal for 3 to 4 minutes on a high flame.

Compose the bowls by harmoniously placing all the ingredients next to each other, sprinkle with chizeled coriander and crushed Cajun nuts. Pour a dash of sesame oil just before serving.

 

Also discover the green bowl of Margot youMAKEfashion and the Sushi Buddha bowl.

Ingredients

- 600g of chopped veal

- 300g of coral lentils

- 2 carrots

- 2 corn cobs

- 2 avocados

- 1 head of broccoli

- 4 handfuls of young sprouts

- 8 strawberries

- 12 raspberries

- A few twigs of fresh coriander

- A few Cajun nuts


Marinade:

- 1 cm of fresh curcuma

- 1 lemon

- 1 dash of olive oil

- Salt and pepper from the mill

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