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© Lydie Bonhomme

Le bowl est une excellente recette pour « s’amuser dans son assiette ». Un joli bol, des ingrédients frais, assaisonnés et une présentation soignée. Cette recette est déclinable à l’infini et parfaite aussi pour terminer vos restes. Extrait du livre “Je suis Healthy” de Margot du blog youMAKEfashion.

Faire rôtir les brocolis et le choufleur. Dans un saladier, découper les légumes en petits mor‐ ceaux et ajouter une cuillère d’huile d’olive et du curcuma. Placer au four 15 minutes à 180 °C.

Pendant ce temps, faire cuir le quinoa dans une casserole d’eau bouillante.

Le filet de tofu à la japonaise peut‐être servi froid, découpé en petits dès (ou grillé).

Pour la sauce au yaourt : dans un bol, mélanger un yaourt nature, de la ciboulette ciselée, du sel, du poivre et un filet de jus de citron.

Dresser le bowl avec du quinoa, du choufleur et des brocolis rôtis encore chauds, des haricots verts (égouttés préalablement), du tofu, quelques feuilles de kale et la sauce au yaourt.

je suis healthy

Je suis healthy ! de Margot du blog youMAKEfashion aux Editions FIRST, 14,95 €.

Découvrez aussi l'interview de Margot et la recette du Sushi Buddha bowl.

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INGRÉDIENTS :

- Une poignée de kale (roquette ou laitue)

- Des brocolis

- Du quinoa

- Des haricots verts

- Du chou‐fleur

- Un filet de tofu à la japonaise

- De l’huile d’olive

- Du curcuma

Sauce au yaourt :

- 1 yaourt

- De la ciboulette

- Du jus de citron

- Du sel

- Du poivre

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© Lydie Bonhomme

The bowl is an excellent recipe to have fun « have fun with your plate ». A pretty bowl, fresh ingredients, delicately seasoned and with a careful presentation. This recipe can be changed as much as you want; it is also perfect to finish leftovers. Excerpted from the book “Je suis Healthy” by Margot from the blog youMAKEfashion.

Roast the broccoli and the cauliflower. In a salad bowl, cut the vegetables in small pieces and add a spoon of olive oil and curcuma. Bake in the oven for 15 minutes at̀ 180 °C.

Meanwhile, cook the quinoa in a pot of boiling water.

The Japanese style filet of tofu acan be served cold, diced up (or grilled́).

For the yogurt sauce: in a bowl mix a plain yogurt, chiselled chives, salt, pepper and a dash of lemon juice.

Present the bowl with quinoa, cauliflower and warm roasted broccoli, green beans (previously drained), tofu, a few leaves of kale and yogurt sauce.

je suis healthy

Je suis healthy ! by Margot from the blog youMAKEfashion published by Editions FIRST, €14.95 .

Also check out the l'interview de Margot and the recipe of the Sushi Buddha bowl.

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© Lydie Bonhomme

Le bowl est une excellente recette pour « s’amuser dans son assiette ». Un joli bol, des ingrédients frais, assaisonnés et une présentation soignée. Cette recette est déclinable à l’infini et parfaite aussi pour terminer vos restes. Extrait du livre “Je suis Healthy” de Margot du blog youMAKEfashion.

Faire rôtir les brocolis et le choufleur. Dans un saladier, découper les légumes en petits mor‐ ceaux et ajouter une cuillère d’huile d’olive et du curcuma. Placer au four 15 minutes à 180 °C.

Pendant ce temps, faire cuir le quinoa dans une casserole d’eau bouillante.

Le filet de tofu à la japonaise peut‐être servi froid, découpé en petits dès (ou grillé).

Pour la sauce au yaourt : dans un bol, mélanger un yaourt nature, de la ciboulette ciselée, du sel, du poivre et un filet de jus de citron.

Dresser le bowl avec du quinoa, du choufleur et des brocolis rôtis encore chauds, des haricots verts (égouttés préalablement), du tofu, quelques feuilles de kale et la sauce au yaourt.

je suis healthy

Je suis healthy ! de Margot du blog youMAKEfashion aux Editions FIRST, 14,95 €.

Découvrez aussi l'interview de Margot et la recette du Sushi Buddha bowl.

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- Des brocolis

- Du quinoa

- Des haricots verts

- Du chou‐fleur

- Un filet de tofu à la japonaise

- De l’huile d’olive

- Du curcuma

Sauce au yaourt :

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- De la ciboulette

- Du jus de citron

- Du sel

- Du poivre

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© Lydie Bonhomme

The bowl is an excellent recipe to have fun « have fun with your plate ». A pretty bowl, fresh ingredients, delicately seasoned and with a careful presentation. This recipe can be changed as much as you want; it is also perfect to finish leftovers. Excerpted from the book “Je suis Healthy” by Margot from the blog youMAKEfashion.

Roast the broccoli and the cauliflower. In a salad bowl, cut the vegetables in small pieces and add a spoon of olive oil and curcuma. Bake in the oven for 15 minutes at̀ 180 °C.

Meanwhile, cook the quinoa in a pot of boiling water.

The Japanese style filet of tofu acan be served cold, diced up (or grilled́).

For the yogurt sauce: in a bowl mix a plain yogurt, chiselled chives, salt, pepper and a dash of lemon juice.

Present the bowl with quinoa, cauliflower and warm roasted broccoli, green beans (previously drained), tofu, a few leaves of kale and yogurt sauce.

je suis healthy

Je suis healthy ! by Margot from the blog youMAKEfashion published by Editions FIRST, €14.95 .

Also check out the l'interview de Margot and the recipe of the Sushi Buddha bowl.

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