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

1. 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.

2. 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.

3. Begin to sauté your sliced tofu + cashews with a pinch of five spice seasoning and salt. Continue to sauté until done 6-8 minutes.

4. While everything is cooking, add dressing ingredients into a food processor or blender and blend until smooth. Taste and adjust to your preference.

5. 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__