Jun 04 2026
Restaurants›Cardero's Restaurant›Little Mountain Bowl Recipe

Little Mountain Bowl Recipe

Inspired by Cardero's Restaurant
Time1h
Serves2

crispy tofu, quinoa, avocado, beets, cilantro basil hummus, radish, cherry tomatoes, edamame, baby kale, soy mustard vinaigrette

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Ingredients

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Protein

Grains

Vegetables

Condiments

Herbs & Spices

Method

Preparation

  1. 1

    Prepare the Quinoa

    Rinse the quinoa under cold water. Combine 1 cup of quinoa with 2 cups of water in a pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the water is absorbed. Fluff with a fork and set aside.

  2. 2

    Cook the Tofu

    Press the tofu to remove excess moisture, then cut it into cubes. Heat a non-stick skillet over medium heat, add a tablespoon of olive oil, and sauté the tofu cubes until golden and crispy on all sides, about 10-12 minutes.

  3. 3

    Prepare the Beets

    Boil the beets in water for about 30-40 minutes until tender. Let cool, peel, and slice them.

  4. 4

    Make the Soy Mustard Vinaigrette

    In a small bowl, whisk together soy sauce, mustard, olive oil, and honey/agave syrup. Adjust seasoning to taste.

  5. 5

    Prepare the Hummus

    In a blender or food processor, combine cilantro, basil, and a can of chickpeas (not listed in ingredients) with olive oil, salt, and lemon juice to taste, and blend until smooth.

Assembly

  1. 6

    Assemble the Bowl

    In a large bowl, layer the quinoa, crispy tofu, sliced beets, avocado (sliced), radish (sliced), cherry tomatoes, edamame, and baby kale. Drizzle with soy mustard vinaigrette and serve with cilantro basil hummus on the side.

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