Leftover Bowl

by Fattig.student
Vegetarian
Gluten-free
30 min
Leftover Bowl

ingredients

  • 1/2 dl quinoa
  • 1/4 x sweet potato
  • 100 g vegan sausages
  • 1/2 x red onion
  • 1/4 x cucumber
  • 1/2 handful kale
  • 50 g ricotta

method

  1. We are using a honey and mustard vinaigrette in this recipe that were made earlier this weekly menu.
  2. Boil the quinoa according to the instructions on the package.
  3. Cut the sweet potato and vegan sausages into cubes and bake in the middle of the oven at 220 degrees celcius for about 15-20 minutes.
  4. Cut the red onion and cucumber and massage the kale.
  5. Add all the ingredients to a bowl, and serve with ricotta and honey and mustard vinaigrette.
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