Recipe Box: Plant-based Power by Johnny Morillo

Rapid recipes for when you need to refuel

A few weeks ago we were chatting about what we on the team like to cook and Molly reminded me that we hadn't had a recipe on the newsletter for a while now. I (newsletter guy) hung my head in shame before immediately knowing who to call.

Johnny Morillo is a runner, chef, friend of the shop and Thoroughly Good Bloke™ who makes plant-based alternatives of Filipino (and other) classics. We had to ask him for his favourite ways for a tasty refuel after training.

The Johnny-coded Fuel Fast Poke Bowl

Swapping fish for tofu keeps things fully vegan, whilst the addition of Nori (seaweed) flakes mean you won't be lacking on the flavours of a classic Poké bowl.

Ingredients (serves 1–2):

  • 150g cooked brown rice
  • 50g cooked quinoa
  • 200g firm tofu, cubed
  • 2 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tsp maple syrup
  • 50g edamame
  • 50g shredded purple cabbage
  • 50g cucumber, thinly sliced
  • 30g pickled carrots
  • 1 tbsp roasted sesame seeds
  • 1 tsp crushed peanuts
  • 1 tsp toasted nori flakes

Dressing:

  • 2 tsp soy sauce
  • 1 tsp lime juice
  • 1 tsp grated ginger
  • 1 tsp maple syrup

Method:

  1. Preheat oven to 200°C. Toss tofu in ketchup, soy, and maple syrup. Roast for 20 min until golden and slightly caramelised.
  2. Combine brown rice and quinoa in a bowl.
  3. Arrange tofu, edamame, cabbage, cucumber, and pickled carrots on top.
  4. Drizzle dressing over the bowl.
  5. Sprinkle sesame seeds, crushed peanuts, and nori flakes. Serve immediately.

High-Protein Sweet Potato Bowl

If you can turn on the oven, use a frying pan without setting something alight and assemble a few ingredients, you'll be able to make this super easy, massively nutritious and tasty bowl. Feeling meal-preppy? This one is easy to make a few and save for later. Save the dressing for use in all kinds of salads and bowls. Flippin' easy as.

Ingredients (serves 1–2):

  • 200g purple sweet potato, cubed and roasted
  • 150g tofu, cubed and lightly pan-fried
  • 50g roasted chickpeas
  • 30g pumpkin seeds
  • 50g kale, sautéed
  • 1 tsp olive oil
  • 1 tbsp tahini
  • 1 tsp lemon juice
  • Salt & pepper to taste

Method:

  1. Roast sweet potato at 200°C for 20–25 min until tender.
  2. Pan-fry tofu until golden.
  3. Assemble roasted sweet potato, tofu, kale, and chickpeas in a bowl.
  4. Drizzle tahini mixed with lemon juice. Sprinkle pumpkin seeds. Serve.

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