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  • Buddha Bowl

    Product used in this recipe

    Ingredients (2 servings)

    2 servings cooked brown rice (or other rice or grain)
    1 avocado, halved
    150g firm tofu, drained and cut into bite-sized pieces
    80g yellow pepper, diced
    6 cherry tomatoes, halved
    60g red cabbage, shredded
    50g carrots, shredded
    Baby leaves, as needed
    ¼ tsp salt, as needed (for rubbing)
    A
    2 tbsp Vegan Dashi Soy Sauce
    ½ tbsp extra virgin olive oil
    Ground black pepper, as needed

    Directions

    Mix salt, carrots and red cabbage in a bowl. Squeeze off excess water.

    Divide rice into two bowls and top with vegetables. Drizzle with mixed (A).

    Add lemon juice to the dressing for an extra kick, if desired.

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