Directions
Sub-Title: Budget-Friendly, Gluten-Free, High-Protein, Kid-Friendly, Low-Carb, Raw, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste
Description: This fusion breakfast bowl combines the best of both worlds – traditional Japanese and Western vegetarian flavors. It’s packed with nutrient-dense superfoods, fermentation powerhouses, and whole foods plant-based protein sources to keep you full and energized all morning long. Plus, it’s budget-friendly, oil-free, and zero waste!
Ingredients:
For the Tahini Dressing:
– 1/2 cup unsweetened almond milk (or water)
– 1 tablespoon white miso paste
– 1 teaspoon apple cider vinegar
– 1/4 teaspoon salt
– 1/2 teaspoon black sesame seeds
– 1/4 cup tahini
For the Buddha’s Fusion Bowl:
– 1 cup cooked brown rice or quinoa
– 1 medium sweet potato, peeled and cubed
– 1 large carrot, shredded
– 1/2 red cabbage, thinly sliced
– 1 avocado, diced
– 1/2 green bell pepper, julienned
– 1/2 red bell pepper, julienned
– 1/2 small onion, thinly sliced
– 1/4 cup roasted seaweed flakes (for garnish)
– 1/4 cup pickled ginger (for garnish)
– 1/2 cup marinated tofu, drained and cut into bite-sized pieces (optional)
Directions:
Step 1: Prepare the Tahini Dressing
Combine all dressing ingredients in a high-speed blender or food processor until smooth. Set aside.
Step 2: Assemble the Buddha’s Fusion Bowl
Divide the cooked brown rice or quinoa between four serving bowls. Top each portion with half of the sweet potato, carrots, and red cabbage.
Step 3: Add the Protein Powerhouse
Place half of the avocado, half of the green bell pepper, and half of the red bell pepper on top of the vegetables. Sprinkle the tofu over everything if using.
Step 4: Finish with a Zesty Twist
Squeeze the juice from 1/2 a lime wedge over each serving and sprinkle with black sesame seeds. Serve immediately.
Note: For a spicier kick, feel free to increase the amount of chili powder or cayenne pepper in the seasoning mix.
