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RECIPES BY Rhiannon Lambert

Summer Buddha Bowl

  • 45 minutes
  • 2
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A Simple Way To Eat Plant-Based

BUY
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Essential Ingredients

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

Directions

  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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RECIPE

Pimped Porridge

Recipe
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A Simple Way To Eat Plant-Based

BUY