Soy Mushroom & Roast Broccoli Bowl
Fill your bowl with a selection of umami-rich mushrooms, broccoli, protein-packed quinoa and quick-pickled carrot ribbons. Then drizzle your colourful salad with a sweet miso dressing and dig in. All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle
Top, tail and peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons
Add the carrot ribbons to a small bowl with your rice vinegar and set aside for later – these are your quick-pickled carrot ribbons
Whilst the carrots are pickling, slice your chestnut mushrooms and keep your flat white mushrooms whole
Add the sliced chestnut mushrooms and whole flat white mushrooms to one side of a tray
Drizzle over your gluten free soy sauce and 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil and give everything a gentle mix up until coated
Cut your broccoli into 3 wedges per person
Add the broccoli wedges to the other side of the tray (or use another tray!) with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil and a pinch of salt and give them a good mix up
Put the tray[s] in the oven and cook for 20-25 min or until everything is cooked through, tender and golden – this is your soy mushrooms & roast broccoli
Meanwhile, rinse your quinoa in a sieve under cold running water
Add your quinoa to a large pot with plenty of boiled water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 6-10 min or until all the quinoa is tender
Once cooked, drain, return it to the pot until serving
Whilst everything is cooking, peel (scrape the skin off with a teaspoon) and grate (or finely chop) your ginger
Combine the grated ginger, your miso, toasted sesame oil and agave with 2 tbsp [3 tbsp] [4 tbsp] water and a pinch of salt in a small bowl
Stir it all together – this is your miso dressing
Slice your red chilli[es] into rounds
Serve the soy mushrooms & roasted broccoli over the quinoa and drizzle the miso dressing all over
Drain the quick-pickled carrot ribbons and serve them to the side
Garnish with the chilli rounds (can't handle the heat? Go easy!) and toasted sesame seeds
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
