Buddha Bowl
OH MY GAH was this good. I had few girl friends over for dinner and wanted to make us a healthy buddha bowl! The cool thing about buddha bowls is that you can put anything you want in them! This was my asian spin on a buddha bowl with five spice roasted veggies, basmati rice, tofu + cashew sauté, & the most delicious miso tahini dressing. It all tasted even better the next day! Experiment with different toppings for your bowl. I choose, green onions, sautéed spinach, avocado, sprouts, and fruikake (sesame + seaweed topping).
INGREDIENTS
1 cup basmati rice, cooked
2 cups vegetables, chopped (eggplant, Japanese sweet potato, zucchini, cauliflower)
2 tbsp evoo
1 tbsp five spice
1 block marinated or plain tofu
1/4 cup roasted salted cashews
Miso tahini dressing
1 tbsp miso
1/4 cup tahini
1 tbsp braggs liquid aminos
1 tbsp maple syrup
1 tsp salt
1 tsp pepper
1 inch piece of jalapeno or 1 tsp cayenne
juice of one lime
Topping optional:
avocado, sprouts, green onions, furikake, fried, sautéed spinach
INSTRUCTIONS
Turn oven to 400. Add chopped vegetables to sheet pan and drizzle with oil, five spice, salt and pepper. Roast 20-30 minutes depending on type of veggies.
Cook rice according to package. I always like to rinse my rice, then toast it in a pan 2-3 min with salt and oil before adding the water.
Begin to sauté your sliced tofu + cashews with a pinch of five spice seasoning and salt. Continue to sauté until done 6-8 minutes.
While everything is cooking, add dressing ingredients into a food processor or blender and blend until smooth. Taste and adjust to your preference.
When everything is done cooking assemble your bowl any way you would like!
I like to put rice on bottom, then layer my veggies + tofu around the bowl and top with all my favorite toppings.
Enjoy!
Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__
