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Vegan bowl aux pruneaux

1 pers.

30 min.

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Ingredient

20 g of Maître Prunille prunes
25 g of Coral lentils
20 g of avocado
Salt, pepper and nut oil
For the Falafels:
Maître Prunille prunes
Soaked chickpeas
1 onion
Coriander
Ras el Hanout
For the coconut milk quinoa:
40 g of quinoa
200 ml of coconut milk
Curry, salt and pepper

Preparation

Step 1

Drain the chickpeas and mix them with all
the ingredients. Shape into 4 meatballs of 20 g each,
fry in sunflower oil.

Step 2

Prepare the quinoa with coconut milk: rinse the quinoa
and pour it with water, curry, salt and
pepper. Cook it for 15 minutes and add the
coconut milk at the end of cooking.

Step 3

Put in the bowl about 40 g of the coconut milk quinoa and 25 g of coral lentils.

Step 4

Add 4 falafels, 20 g of avocado cut into strips,
25 g sliced prunes and the condiments.