Looking for a quick, nourishing meal made from real ingredients? This Kojibar Potato Bowl with Asparagus is packed with plant-based protein, seasonal vegetables, and wholesome ingredients that keep you satisfied for longer.
Made with simple, seasonal whole foods and ready in under 30 minutes, it's the perfect clean-eating lunch or light dinner. The combination of tender potatoes, crisp asparagus, juicy cherry tomatoes, and savory Kojibar creates a balanced meal that's both fresh and filling.
Ingredients (serves 2–3)
For the bowl:
- 2 Grashka Kojibar patties
- potatoes
- green asparagus
- 1 small red onion
- cherry tomatoes
- 2 tbsp pumpkin seeds
- fresh mint
For the dressing:
- 1 tbsp mustard
- 3 tbsp olive oil
- 1 tbsp persimmon vinegar or apple cider vinegar
- Salt
- Freshly ground black pepper
Method
- Cook the potatoes in salted water until tender. Drain, allow them to cool slightly, then cut into large chunks.
- Trim the asparagus and blanch for 2-3 minutes until bright green and still slightly crisp. Transfer immediately to cold water, then cut into bite-sized pieces.
- Pan-fry the Kojibar patties until golden brown on both sides. Let them cool slightly, then slice into strips or bite-sized pieces.
- In a large bowl, combine the potatoes, asparagus, thinly sliced red onion, and halved cherry tomatoes.
- Sprinkle with pumpkin seeds and mint leaves and arrange the sliced Kojibar on top.
- In a small bowl, whisk together the mustard, olive oil, persimmon vinegar (or apple cider vinegar), salt, and black pepper.
- Just before serving, drizzle the dressing over the salad and gently toss.
Enjoy!