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Poke Bowl Middle Eastern style

Name: Poke Bowl Middle Eastern style
Ingredients: 1 kg Ardo Quinoa; 1 kg Ardo Tricolour lentil mix; 500 g Ardo Cauliflower florets; 500 g Ardo Grilled aubergines; 300g Ardo Chickpeas; 100 g Ardo White cannellini beans; 100 g Ardo Red kidney beans; 10 g Ardo Garlic cubes; 5g Ardo Mint; 5 g Ardo Coriander; Juice of 1 lemon; 200 g yoghurt; 50 g pistachio nuts; 2 pomegranates; Sushi vinegar; Honey; Raz-el-hanout; Smoked paprika powder; Olive oil; Salt and pepper

Ingredients

1 kg Ardo Quinoa
1 kg Ardo Tricolour lentil mix
500 g Ardo Cauliflower florets
500 g Ardo Grilled aubergines
300g Ardo Chickpeas
100 g Ardo White cannellini beans
100 g Ardo Red kidney beans
10 g Ardo Garlic cubes
5g Ardo Mint
5 g Ardo Coriander
Juice of 1 lemon
200 g yoghurt
50 g pistachio nuts
2 pomegranates
Sushi vinegar
Honey
Raz-el-hanout
Smoked paprika powder
Olive oil
Salt and pepper

Allergens

Milk

Preparation

Heat the lentils and quinoa in the steamer, season with the sushi vinegar and allow to cool.
Mix the cauliflower florets with the raz-el-hanout and some olive oil and bake in the oven at 180°C for 15 minutes. Season the aubergines with some olive oil, salt and pepper and bake briefly in the oven until hot.
Steam the cannellini beans and red kidney beans briefly and then cool.
Mix the chickpeas with some smoked paprika powder and olive oil and pop them into the oven.
Mix the yoghurt with mint, coriander and garlic. Season with some lime juice, honey and salt and pepper.
Fill a bowl with the quinoa lentil mix and finish with all the vegetables and legumes.
Top with some pomegranate seeds and broken pistachios

Poke Bowl Middle Eastern style

Ingredients

Allergens

Preparation

Ardo products used in this recipe

Cauliflower florets 30/60

Quinoa - precooked

Tricolore lentil mix

Coriander

Garlic diced

Mint

Grilled aubergines diced 20x20

Red Kidney Beans, pre-cooked

Chick peas

Cannellini beans

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