Are you a fan of tortilla bowls? If that is the case, discover our tortilla bowl of marinated fennel in green mint tea. Indeed, what better way to add your favorite tea to your favorite meal? We suggest you enhance the taste of this bowl with a delicious mint green tea and grapefruit juice dressing. With a preparation time of about twenty minutes, this tortilla bowl is perfect for weekdays when you are in a hurry to cook, but still want to eat something healthy. In this buddha bowl, you will find a multitude of colorful vegetables. After all, who said that eating healthy should be boring? Certainly, this recipe is anything but predictable!
Number of servings
1 person
Preparation Time
25 minutes
Ingredients

Vinaigrette:

  • 3 tea bags ofMint Green tea Organic
  • Juice of half a grapefruit
  • 1 tablespoon of lemon juice
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of tarragon
  • 2 tablespoons of olive oil
  • 1 tablespoon of maple syrup
  • Salt and pepper

Fennel Marinade:

Bowl of edible tortilla:

  • 1 tortilla of wheat or corn
  • 1 cup of cooked red quinoa
  • 1 beet cut into spiral
  • 5 cut red radishes
  • 1 cup of edamame peas
  • 1 cup of aragula
  • 1 cup of chopped red cabbage
Ustensils
  • 1 muffin mold to cook the tortilla
Tea used

Inspired by the refreshing mint teas served by Morocco’s camel drivers, our mint green tea will carry you away with cool, peppery and herbaceous notes. Contains 16 teabags

Product Details
Preparation
1 - INFUSION: Make an infusion of green mint tea: 2 bags infused in 1 cup of water for 10 minutes.
2 - Macerate the cut fennel into the tea for at least 10 minutes.
3 - PREPARATION: Place the tortilla on a muffin mold turned back in the hollows. To hold the tortilla in this position during cooking, place a weight in the center. Cook it for 5 to 10 minutes in the oven at 180° C. Remove from the oven and allow to cool in the same position so that the tortilla hardens.
4 - In a bowl, combine all the ingredients for the vinaigrette.
5 - In a shaped tortilla, place the quinoa, then the aragula leaves and the vegetables of your choice in topping. Vary colors!
6 - Pour the vinaigrette and taste!