NOJO Orange Poke Chickpea Poke Bowl Ingredients: - 1 can chickpeas, drained
- NOJO Orange Poke Sauce
- 1 portion cooked rice
- 1 carrot, florets cauliflower, cabbage, finely chopped or grated
- ½ avocado, sliced and handful spinach
Method: - Toss chickpeas in 2 teaspoons of NOJO Orange Poke Sauce and roast in a small baking tray till crunchy, 30-40 minutes, at 180C.
- Add cooked rice to a bowl. Top your vegetables and baked chickpeas.
- Drizzle with NOJO Orange Poke Sauce and garnish with spring onion and toasted sesame seeds.
| NOJO Tahini Quinoa Salad Ingredients: - 1 portion of cooked quinoa
- NOJO Tahini Sauce to taste
- Salad veggies of choice (we used shredded cabbage, radicchio, kale, radishes, defrosted peas and red pepper)
Method: - Add all ingredients to a bowl and toss together.
- Drizzle with NOJO Tahini Sauce over everything and enjoy straight away!
| NOJO White Miso Aubergine Ingredients: - 1 large aubergine
- NOJO White Miso Sauce
- Sesame seeds, spring onion, chilli
Method: - Slice the aubergine lengthwise 15mm in a criss-cross pattern.
- Spread a teaspoon of NOJO White Miso sauce across the aubergine, ensure it gets inside all the cuts.
- Bake for 30-40 minutes at 200C.
- Garnish: Sprinkle sesame seeds, spring onion, chilli, and more!
| NOJO Steamed Silken Teriyaki Tofu Ingredients: - 1 block silken tofu
- NOJO Teriyaki sauce
- Hot fresh green chilli to taste, such as Jalapeno
- 2 spring onions chopped
- A few scratches of fresh orange peel
Method: - Add 1-2 centimetre water to a large frying pan with lid, bring to simmer. Add the tofu to a heat proof bowl which will fit in the pan.
- Slice the tofu and add the bowl to the pan, cover with lid and steam until heated through, ~5 minutes. Remove from pan, draining any excess water.
- Immediately drizzle over NOJO Teriyaki sauce and top with the spring onion, chilli and orange. Serve right away with a bowl of hot rice.
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