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Vegan Konjac Bowl

Konjac rice with crispy tofu and fresh vegetables
2
servings
20
Minutes

Easy

Ingredients

  • 200g almond nut tofu
  • 1 bell pepper
  • 500g broccoli
  • 20g peanut butter
  • 140g Shileo Lower-Carb Rice
  • 30ml coconut oil
  • Salt, pepper
  • Nigella seeds, curry
  • fresh coriander

Instructions

1.
Cook the konjac rice in salted water until done and then set aside with the lid closed.
2.
Fry the tofu with some oil until it's crispy and season with salt, pepper, and curry. Then set aside.
3.
Steam the broccoli and slice the bell pepper into strips.
4.
Finally, serve the konjac rice with the vegetables and crispy tofu, topped with peanut butter, fresh coriander, and nigella seeds.

Average values per portion

Energy (kJ)
2123
Energy (kcal)
508
Fat
31g
Carbs
15g
Fiber
31g
Protein
28g
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