New week, new Buddha bowl! This one is very good for your gut, because it contains a lot of pickled and fermented foods. Wash this away with a kombucha and your tummy will thank you!
- 75g sliced marinated tofu
- large handful of favourite leafy greens, like spinach
- 1/4 can of cooked chickpeas, rinsed and dried
- handful of sauerkraut
- 1 carrot, sliced or spiralised and quick pickled in some vinegar with 1 tsp sugar or maple syrup and 1 tsp sesame oil
- handful edamame beans
- pickled ginger
- favourite sprouts of choice, like alfalfa sprouts
- For the dressing:
- 1 tbsp tahini
- juice of 1 lemon
- 1 tbsp soy sauce
- 1 tbsp maple syrup or other sweetener
- 3 tbsp water
- Step 1 Start by quick-pickling your carrots. Slice the carrots and add them to a bowl with some (rice) vinegar, sugar and sesame oil. Add a pinch of salt if desired. Leave until serving or packing the dish.
- Step 2 Start by steaming your edamame (if using frozen ones). I usually steam them in the microwave for about 3-4 minutes.
- Step 3 Make the sauce by adding all the ingredients into a small bowl and whisk to mix.
- Step 4 Cut up the tofu and rinse the chickpeas. Rinse the greens and sprouts.
- Step 5 Start by adding the greens to a large bowl and top with all the other ingredients.
- Step 6 Drizzle with sauce & sesame seeds.