We love this Buddha Bowl with its tangy almond avocado dressing. So fresh, delicious, and packed with nutrients!
Prep Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4
Base:
1 red onion, chopped
1/4 cup ginger, grated
7 oz gluten-free noodles, cooked
Miso Eggplant/Tofu:
2 tsp miso paste
2 Tbsp tamari
1/4 cup grated ginger
2 Tbsp sesame oil
1 eggplant, sliced
7 oz organic tofu (cubed)
Salad Ingredients:
1 carrot, spiraled or grated
1/4 red cabbage, shredded
1 zucchini, spiralized or ribboned
1 bunch asparagus, steamed
Tangy Almond Horseradish Dressing:
1 avocado
1/2 cup Califia Farms Unsweetened Almond Milk (or another plant milk of your choice)
1/2 Tbsp olive oil
1/2 Tbsp lime juice
2 tsp horseradish mustard
2 tsp miso paste
nigella seeds (or celery seeds), add to taste
2 Tbsp tamari
Salt and pepper, add to taste
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