Seasonal Poke Bowl from Plant Academy: The Cookbook: Plant-based techniques & recipes for creative cooking by Lauren Lovatt

Name: Seasonal Poke Bowl from Plant Academy: The Cookbook: Plant-based techniques & recipes for creative cooking by Lauren Lovatt
Total time: 30 min
Ingredients: 1 tbsp tamari; 1 tbsp maple syrup; 1 tsp dried chilli (pepper) flakes (optional); 1 tsp fennel seeds (optional); 1 tsp coriander seeds (optional); 100 g (3½ oz) gluten-free rolled oats; 30 g (1 oz) sunflower seeds; 30 g (1 oz) sprouted mung beans (optional); 30 g (1 oz) cooked quinoa or buckwheat (optional); Thinly sliced root vegetables (here I used mandoline-sliced Candy Cane beetroot (beets)); Thinly sliced fennel; Thinly sliced courgette (zucchini) tossed in a little olive oil, lemon and sea salt; Tomatoes, cut into wedges; fresh chillies, thinly sliced; fresh sprouts; fresh herbs, microgreens or edible flowers; Cultured Cashew Cream, to serve; Miso & Mustard Vinaigrette

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This dish was inspired by the signature vegetable cereal dish of guest chef Jason Andrew Wood on our Plant Academy Level Two course. The star of the show here i

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Ingredients

1 tbsp tamari
1 tbsp maple syrup
1 tsp dried chilli (pepper) flakes (optional)
1 tsp fennel seeds (optional)
1 tsp coriander seeds (optional)
100 g (3½ oz) gluten-free rolled oats
30 g (1 oz) sunflower seeds
30 g (1 oz) sprouted mung beans (optional)
30 g (1 oz) cooked quinoa or buckwheat (optional)
Thinly sliced root vegetables (here I used mandoline-sliced Candy Cane beetroot (beets))
Thinly sliced fennel
Thinly sliced courgette (zucchini) tossed in a little olive oil, lemon and sea salt
Tomatoes, cut into wedges
fresh chillies, thinly sliced
fresh sprouts
fresh herbs, microgreens or edible flowers
Cultured Cashew Cream, to serve
Miso & Mustard Vinaigrette