Fried Okra Bowl

When you hear this flavor, you will just say: OK-RA!

A traditional Southern recipe can be modified with this nutritious version of fried okra. It lacks dairy or eggs yet is still crispy and tasty. This comfort dish is not just vegan but also low in fat and a fantastic way to get your vegetables.

You can make this recipe more delicious by adding your own touches and spices to this recipe, where you can evaluate everything. If you are going to use the tomatoes without the peel, remember that you can use them as a great figure for the presentation of your recipe.

Difficulty:

Easy

Serving:

2 servings

Preparation time/ Cooking time:

10 minutes / 25 minutes

Ingredients

For the okra;

1 egg
250 g fresh okra
40 g cornmeal
10 ml water
10 ml olive oil
5 g smoked paprika.
5 g garlic powder
5 g salt
5 black peppers

For the serving.

100 g cooked quinoa
40 g cherry tomatoes, halved.
40 g avocado, diced.
20 g chopped fresh parsley.
Lemon wedges

Preparation

Preheat the oven to 200°C. Line a baking sheet with parchment paper.
Rinse the okra and pat dry. Cut off the stem ends and slice the okra into 1 cm pieces.
In a shallow bowl, mix the cornmeal, smoked paprika, garlic powder, salt, and black pepper.
In another shallow bowl, whisk together the egg and water.
Dip the okra pieces into the egg mixture, then dredge them in the cornmeal mixture, pressing to coat well.
Arrange the okra pieces on the prepared baking sheet in a single layer.
Drizzle the olive oil over the top of the okra.
Bake in the preheated oven for 20-25 minutes, until golden brown and crispy.
Meanwhile, divide the cooked quinoa between two bowls. Top each bowl with the roasted okra, cherry tomatoes, and diced avocado.
Sprinkle with chopped parsley and serve with lemon wedges on the side.
Enjoy!