2 
30 
Easy
Heat the oven to 200 ℃. Cut off the foliage about 1 cm above the roots. Wash them and halve the large carrots lengthwise so that the carrots are about the same thickness. Spread them on a baking tray and
drizzle with olive oil and sprinkle with salt and pepper
Ingredients
1 pack Garden Gourmet 99kcal Cauliflower Schnitzel
1 bunch of carrots
1 bunch radishes
75g lettuce
1/4 cucumber
1 lemon
150g quinoa
2 tbsp hummus natural
3 tbsp vegan yoghurt
1 handful walnuts
1 sprig of mint
2 tbsp olive oil
Salt and pepper
Crispy Cauliflower Schnitzel Bowl
For an easy vegetarian nutritious lunch, we have the perfect recipe: A bowl full of vegetables and the Garden Gourmet 99kcal Cauliflower Schnitzel.
Preparation
1. Prepare the carrots
2. Roast the carrots, cook the quinoa and slice the veggies
Roast the carrots for about 20 min until tender and lightly coloured. Meanwhile, cook the quinoa according to instructions on the packet.
Slice the cucumber and radishes.
3. Prepare the yoghurt sauce
Finely chop the mint leaves and mix with the yoghurt. Add some salt and pepper to taste.
4. Start assembling the bowls and cook the Cauliflower Schnitzel
Spoon the quinoa into the 'bowls' and divide the vegetables, lettuce and hummus inside. Meanwhile, pan fry the Cauliflower Schnitzel according to instructions on the pack. Sprinkle with coarsely
chopped walnuts and serve with the yoghurt sauce.
5.
Spoon the quinoa into the 'bowls' and divide the vegetables, lettuce and hummus inside. Meanwhile, pan fry the Cauliflower Schnitzel according to instructions on the pack. Sprinkle with coarsely
chopped walnuts and serve with the yoghurt sauce.
Nutritional Information
Typical values
Per Serving
Carbohydrates
65.3 grams
Energy
599.1 Kilocalories
Fats
31.7 grams
Protein
15.9 grams