Buddha Bowl of the Week: the OG Buddha Bowl with Cashew Dressing

We went coconuts over this Buddha Bowl filled with all of Earth’s goodness! Seriously, it’s so yummy and if you make a big batch you’ll have enough for lunch for a couple of days!

PS these cute bowls & spoons are from Coconut Bowls. Follow them on Instagram because they publish the most gorgeous and delicious recipes! They are eco-friendly, 100% recycled coconut shells plus they are totally reusable and sustainable… That’s a win win!

makes: 4 servings
prep time: 10 min
cook time: 30 min

INGREDIENTS:
  • 150g or 3/4 cup of black or brown rice
  • 150g of edamame beans
  • 200g of marinated tofu (I used our favourite:  Soyco Japanese Teriyaki tofu)
  • 2 cups of kale, chopped
  • 2 carrots, spiralised
  • Pickled ginger
  • sesame seeds

For the sauce:

  • 30g of cashews, soaked overnight or boiled for about 30 minutes
  • 2 tbsp of sesame oil
  • juice of 2 lemons
  • 1 tbsp tamari or soy sauce
  • 1/2 cup water

DIRECTIONS:

Rince the rice and start cooking it as described on the package, and boil the cashews (if not soaked overnight).

Chop the vegies and spiralise the carrot. Now steam the edamame for about 3-4 minutes, followed by the kale for about 2 minutes. I use my steamer on top of the boiling pot to be efficient.

Now chop the tofu and fry them (if you like your dish hot) or serve it cold.

To make the sauce, mix the ingredients in a food processor until smooth. Add more water if you like a runnier sauce.

Now assemble the bowl: add the rice at the bottom. Top with all the ingredients and the sauce. Add more lemon juice if you want to, and sprinkle with some sesame seeds. Yum!!

MACROS:

Per serving:
476 kcal
21g protein
52g fat
21g carbs


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