The buddha bowl
Recipe feeds 2 people
Ingredients for bowl:
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half a block of firm tofu
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ginger
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1 clove garlic
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1 tomato
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1/4 avocado
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1/4 can of organic chickpeas
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1/4 zucchini
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1/4 a cup of brown rice
thanini salad dressing ingredients:
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1/4 cup thanini
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2 table spoon fresh lemon juice
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2 cloves garlic minced
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1 table spoon maple syrup
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1/4 cup of water to thin
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salt and pepper to taste
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1 table spoon apple cider vinegar
Put your 1/4 cup of brown rice on to boil (follow directions on package for time). Slice your firm tofu into blocks and put in small bowl, grate a little bit of ginger and garlic over it and add a good amount of sauce sauce, mix around. Heat on medium a non stick fry pan, add a teaspoon of coconut oil and add tofu. Tofu will take around 8 - 10 minutes on each side to get golden. Chop zucchini and add to tofu pan (add a bit of water to pan if it starts sticking) and cook until golden. Once rice is cooked drain and add to a big bowl, drain your chickpea's and add, add fresh chopped tomato, carrot and avocado. Add your tofu and zucchini.
Pour all your thanini salad dressing ingredients into a bowl and whisk together until smooth. Drizzle your sauce all over.