Crispy, golden, and oh-so-traditional...
But one day, Mr Panisse decided it was time for a change. It had seen too many baguettes and ratatouilles, and frankly, he was ready for a vacation. So, he packed its bags and headed straight for the wild world of poke bowls.
Landing in a vibrant kitchen filled with fresh veggies and quinoa, Panisse felt like a fish out of water or maybe more like a chickpea cake out of Provence. But when it saw the bright colours of julienned carrots, red capsicum, and zucchini, he knew this was going to be a tasty adventure.
As Panisse mingled with the bok choy and edamame beans, it realized something: this was the start of a beautiful friendship. It crisped up nicely in the pan, taking on a whole new life among these fresh, Asian-inspired ingredients. The drizzle of soy sauce was the final touch, blending the old-world charm of Panisse with the bold flavours of a modern poke bowl.
The result ?
A dish that was as versatile as the Panisse itself, comfortably at home in a cosy French kitchen and a trendy poke bowl bar. Panisse had discovered its true calling: being the delicious bridge between tradition and innovation, with a crunchy, golden twist.
Ingredients:
- 1 Panisse Nature
- 1 Large Carrot.
- 1 Red capsicum.
- 1/2 Zucchini.
- Spring onion.
- Fried shallots for topping.
- 1 Bok choy.
- Quinoa.
- Avocado, (optional).
- Edamame beans.
- Sesame seeds.
- Soy sauce.
Instructions:
Prepare the Panisse:
- Slice the Nature Panisse into small cubes or thin rounds.
- Heat a little oil in a pan over medium heat.
- Add the Panisse and cook until golden and crispy on all sides. Set aside.
Prepare the Vegetables:
- Julienne the carrot, thinly slice the red capsicum, and spiralize or slice the zucchini.
- Chop the spring onion.
- Lightly sauté or steam the bok choy until tender but still crisp.
- If using avocado, slice it thinly.
Cook the Quinoa:
- Cook the quinoa according to package instructions, then let it cool.
- Assemble the Poke Bowl:In a bowl, start with a base of quinoa.
- Arrange the carrot, red capsicum, zucchini, bok choy, and edamame beans around the bowl.
- Add the crispy Panisse and sliced avocado (if using).
- Sprinkle chopped spring onion and fried shallots on top.
- Garnish with sesame seeds.
Serve:
- Drizzle soy sauce over the bowl just before serving. Enjoy your Panisse and Veggie Poke Bowl!
