Spring bowl with tomato rice and vegan nuggets

Ingredients for 2 servings:

• 140 g whole grain rice (Basmati)
• 1 tsp salt
• 25 g dried tomatoes
• 140 g carrot(s)
• 1 tsp sugar
• 2 m.-large radishes
• 2 lettuce leaves
• ½ pack of soy nuggets (e.g. vegan crispy nuggest from veganz), approx. 100 g
• some lemon juice, fresh
• e.g. potato(s), boiled
• n. B. Hemp seeds, peeled
• e.g. sesame

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegan, fresh and healthy

Bring the rice to a boil with about three times the amount of water, add salt, and simmer gently over medium heat (with the lid uncovered). Stir occasionally. Meanwhile, prepare the other ingredients: Finely chop the sun-dried tomatoes and soak them in hot water. Drain after about 5 minutes and add the tomatoes directly to the pot with the rice. Dice the carrot and caramelize and fry in a non-stick pan with a little sugar. Dice the radishes and set aside. Cut the lettuce into small strips. Dice the potatoes—or any other leftovers you have lying around—and set aside. Heat the nuggets in the oven (this saves a lot of calories). To do this, place the nuggets on a wire rack and a baking sheet on the middle shelf of a hot oven at 180°C (top/bottom heat) for about 12-15 minutes. Turn halfway through. Turn off the oven as soon as the desired browning is achieved. The nuggets can stay in the oven to keep warm. Once the rice is ready, fill the bowls with the individual ingredients. Place rice at the bottom, then the “bits and pieces” on top (I like it best when everything is sorted next to each other—mixing them up randomly is fine, of course). Finally, drizzle some fresh lemon juice over the bowl and garnish with hemp or sesame seeds, if desired (you’ll recoup the calories you saved by using them). The calorie count per person is without sesame or hemp seeds, but with one potato. It’s plenty filling for two people—and probably enough for three not-so-hungry people, too.