Warm vegan chicken bowl

Ingredients for 2 servings:

• 2 pointed peppers, red
• 4 onions
• some olive oil
• 180 g vegan meat substitute (“chicken” strips)
• 3 tsp olive oil
• 2 tsp white wine vinegar
• 1 tsp agave syrup
• ½ tsp salad seasoning mix
• e.g. salt and pepper
• 220 g soft wheat
• 2 handfuls of salad mix
• 1 jar hummus, approx. 200 g
• 1 class jar dipping sauce (avocado dip), approx. 250 g

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 22 minutes; Total time approx. 37 minutes

Cut the pointed peppers into rings. Cut the onions into eighths and place both in 2 separate bowls. Sprinkle with a little salt and olive oil and stir once, then place both separately on the baking sheet. Also place the meat substitute on the baking sheet. Bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes on the middle rack, until the vegetables begin to brown around the edges. In the meantime, mix the olive oil, white wine vinegar, agave syrup, and salad seasoning in a small bowl and season the salad dressing with salt and pepper. Do not drizzle the dressing over the salad until just before serving. Just before the vegetables are ready, heat the soft wheat flour for 2 minutes in the microwave. Drizzle the salad dressing over the salad and arrange all ingredients decoratively in two bowls. Finally, add the hummus and avocado dip.