Gut Friendly Vegan Chimichurri Poke Bowl Recipe

You know what makes our guts happy? Eat lots of plants (fibers). Now, that doesn’t mean you have to go vegan overnight, but it does mean your protein to fiber ratio is important. According to Dr. Megan Rossi (aka The Gut Doctor), if you eat a load of isolated or animal-based protein and not enough fiber, your gut microbiota gets “aggressive”…and that’s not a good thing. .

So what can you do? Well, we’ve already talked on Strong Women about our goal of eating 30 different plants a week – and a good place to start might be with this chimichurri poke bowl. It’s packed with plants, including navy beans, arugula, green beans, rice, potatoes, carrots, and parsley (that’s seven, so you’re almost a quarter of your weekly goal in one meal).

This dish also includes a plant-based meat alternative, made from peas, sunflower and oats. Of course, you can supplement your favorite plant-based proteins, but if you’re looking for protein and fiber, it’s worth noting that peas contain all of the essential amino acids that are usually quite hard to find in vegan protein sources.

Ingredients

200g planted Chimichurri, shredded

60g white beans

arugula 20g

60g green beans

60g jasmine rice

2 potatoes

2 carrots

2 tablespoons barbecue sauce

10g pickled onions

1 tablespoon olive oil

5g of parsley

Espelette vinaigrette

6 tablespoons of olive oil

2 tablespoons rice vinegar

½ tbsp Espelette pepper (or regular chili paste)

½ tablespoon of Dijon mustard

Pinch of salt

Method

Cook the jasmine rice in salted boiling water.

Peel the potatoes and cut into 2 x 2 cm cubes, boil in salted water for six minutes.

Cook the green and white beans in salted boiling water.

Cut the carrots in thin strips.

Make a chili vinaigrette made with olive oil, rice vinegar, mustard, salt and Espelette pepper (or regular pepper paste).

Season the carrots, arugula and potato cubes with the chilli vinaigrette.

Marinate the cooked white beans with barbecue sauce, chopped parsley and pickled onions.

In a frying pan with a little oil, fry planted chimichurri for two or three minutes.

Lay out all the ingredients separately next to each other on a large plate and season well with the Espelette vinaigrette.

Place the planted chimichurri in the center of the plate and enjoy.

Images and recipe courtesy of Planted.

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