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NoviceChef
Bliss bowl with curry cauliflower and hummus from denise short liver
Bowl filled with sweet and sour cucumber and cauliflower with curry, couscous, mushrooms, parsley and hummus.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Mix the vinegar and sugar in a bowl and stir until the sugar dissolves. Cut the cucumber into cubes and add. Spoon and let marinate.
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Mix the yogurt, tahini and lemon juice in a bowl into a creamy dressing. Optionally add 1 tbsp water to dilute the dressing slightly.
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Mix the olive oil with the curry, pepper and salt in a bowl.
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Cut the cauliflower into florets, scoop through the curry marinade and spread over a griddle covered with parchment paper.
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Roast the cauliflower for 30 minutes in the oven until the florets are golden brown.
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Meanwhile, put the couscous in a bowl and add the olive oil. Rub the grains between your fingers until they are covered with a thin layer of oil.
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Pour in the stock and leave a few minutes.
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Halve the mushrooms and cut the large ones into quarters. Heat the rest of the olive oil in a large frying pan and fry the mushrooms for about 4 minutes until done.
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Season with pepper, salt and parsley.
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Divide the cooked couscous over the bowls. Put some roasted curry cauliflower, fried mushrooms and sweet and sour cucumber in each bowl.
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Spoon a spoonful of hummus in the middle of each bowl and sprinkle with the rest of the parsley. Serve the bliss bowls with the yoghurt dressing.
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Nutrition
515Calories
Sodium27% DV640mg
Fat40% DV26g
Protein32% DV16g
Carbs16% DV49g
Fiber40% DV10g
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