Vegetarian Lunch - You can vary cooked and raw vegetables to adapt for winter / summer. Switch TOFU for chicken or salmon fillet if preferred !
Ingredients
or100 grams of MORI-NU, Tofu, silken, firm
or1 tbsp of soy sauce made from soy (tamari) (18 g)
or1 tbsp of syrups, maple (20 g)
or50 grams of sweet potato, frozen, unprepared
or50 grams of broccoli, raw
or60 grams of rice, brown, parboiled, dry, UNCLE BEN'S
or1/2 fruit, without skin and seed of avocados, raw, California (68 g)
or50 grams of cucumber, with peel, raw
or50 grams of radishes, raw
or2 tbsps of peanut butter, smooth style, without salt (32 g)
Preparation
1.
To build your bowl you need to keep in mind some ingredient groups:
Grains. Start your bowl choosing a grain that you love. You can use brown / wild / whole-grain rice. You can choose to use other grains or pulses such as quinoa or buckwheat
Protein. Use a plant-based protein to keep this recipe vegan. Tofu is is a favourite protein and for this recipe we marinate the tofu cut into cubes in soy sauce, nutritional yeast, seasalt , black pepper, paprika before baking it.
Veggies. Mix cooked vegetables with raw ones during winter, to give the bowl a warm touch keeping it fresh and light. For this Buddha bowl I roasted sweet potato and broccoli and added fresh cucumber and radish.
Healthy fats. Is a Buddha bowl complete without an avocado? Add half an avocado sliced or mashed. (1/2 portion per person)2.
Bake your seasoned tofu pieces on a lined baking tray for 30 minutes tossing half way through.
Assemble your cooked broccoli , and raw vegetables, slice your avocado and add in your rice
Melt the nut butter in a saucepan , add in the warm water , ACV, maple syrup , tamari and lime juice and whisk until well blended, drizzle over your bowl !3.
Ingredients
100 g tofu pp
1 tablespoon soy sauce
1/4 sweet potato pp
¼ broccoli pp
60g rice uncooked per person
2-3 radish
1/4 cucumber
1/ 2 avocado
Peanut Sauce (Use a nut butter of your choice)
2 tbsp nut butter room temperature
1 tsp maple syrup
½ tablespoon soy sauce
1 teaspoons lime juice
1 teaspoon apple cider vinegar
3 tbsp warm water
