Spring Bowl with Classic Sauerkraut

Ingredients
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100 g quinoa
80 g red lentils
4 radishes
1 avocado
1 jar of chickpeas
200 g plain tofu
Olive oil
Salt
Pepper
Paprika powder
1 organic lemon
Classic Sauerkraut

Here’s how to make it
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1. Marinate the tofu and chickpeas with paprika powder, salt, pepper, and olive oil, and bake in the oven for about 25 minutes at 200°C (convection).
2. Cook the red lentils and quinoa.
3. Slice the avocado.
4. Finely slice the radishes.
5. Add the red lentils and quinoa to the bowl and drizzle with olive oil, then season with salt and pepper.
6. Top with avocado, radishes, and 3 spoonfuls of Classic Sauerkraut.
7. Finish with a squeeze of lemon and enjoy.