Summer Buddha Bowl

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This is the ultimate summer bowl. The combination of mango, avocado and creamy dressing makes of this bowl perfect for a sunny day (or even a rainy one). Nothing better than eating a bowl that looks like the rainbow.

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SERVES 2
PREP TIME 40 MINUTES
COOKS TIME 15 MINUTES
DIFFICULTY MEDIUM

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Ingredients

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½ block of tofu in cubes
1 cup of quinoa or mixed grains
Handful of spinach
1 avocado
¼ red cabbage (+ 1 tbsp of sugar, 1 tsp of salt, ¼ cup of vinegar and ½ cup of boiling water)
½ cup of edamame beans
½ mango in cubes
Tahini miso dressing:
1 tbps of miso paste (or soy sauce as an alternative)
3 tbsp of tahini
1 tbsp of almond butter
2 tbsp of maple syrup
Juice of ½ lemon
½ tsp of ginger

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Method

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1.
Prepare your dressing by mixing all the ingredients in a jar, add warm water to make it thinner until runny consistency.

2.
Pickle your cabbage by mixing all the ingredients (cabbage, sugar, vinegar and boiling water) on a jar. Close it and leave it in the fridge for at least 30 min.

3.
Cook your quinoa with salted water. When cooked add a handful of spinach and leave aside.

4.
Fry in a pan your cubed tofu with a bit of salt until golden.

5.
Assemble your bowls setting a base of quinoa/spinach, add your pickled cabbage, fried tofu, edamame beans, mango cubes and avocado on slices or cubes.

6.
Finish with your tahini dressing.

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