All recipes / Buddha Bowl with Almond Dressing
Buddha Bowl with Almond Dressing
What better way to kick start 2021 than with a healthy buddha bowl + tangy avocado dressing? This creation from mother-daughter nutritionist duo @healthyluxe is packed full of nutrients and delicious goodness!
Servings: 4
Ingredients
Base Tangy Almond Horseradish Dressing:
1 red onion, chopped
1 avocado
20 grams ginger, grated
1/2 cup Califia Farms Unsweetened Almond
200 grams gluten free noodles, cooked
1/2 tbsp olive oil
1/2 tbsp lime juice
Miso Eggplant / Tofu:
2 tsp horseradish mustard
2 tsp miso paste
Nigella seeds (add to taste)
2 tbsp tamari
Salt and pepper (add to taste)
20g grated ginger
2 tbsp sesame oil
1 aubergine, sliced
200 grams tofu (cubed)
Salad ingredients:
1 carrot, spiralled or grated
1/4 red cabbage, shredded
1 courgette, spiralised or ribboned
1 bunch asparagus, steamed
Directions
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1) Firstly, prepare the ‘base’ of your buddha bowl
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Braise onion for five minutes
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Add grated ginger, continue on low heat for a further minute or two
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2) Toss noodles in onion, ginger mix and set aside
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3) To prepare miso marinade, combine miso paste, tamari, ginger and sesame oil in a small bowl, mix well
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Coat tofu and aubergine in this mix and set aside
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4) Using a double-sided griddle, grill aubergine for 15 minutes (or until soft)
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Alternatively, you can bake aubergine, however this will take longer (up to 30 minutes depending on how thickly the aubergine is sliced)
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5) Pan fry marinated tofu in heavy based pan, approximately 5 minutes each side
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Set aside too cool
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6) To prepare the dressing, mix ingredients in a high-speed blender, blend until smooth
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7) Arrange noodles, vegetables, aubergine and tofu in a large bowl
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Generously drizzle with dressing and enjoy
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