We love this Buddha Bowl with its tangy almond avocado dressing. So fresh, delicious and packed with nutrients! Serves 4
Base
1 red onion, chopped
20g ginger, grated
200g gluten-free noodles, cooked
Miso Eggplant / Tofu:
2 tsp miso paste
2 tbsp tamari
20g grated ginger
2 tbsp sesame oil
1 eggplant, sliced
200 grams organic tofu (cubed)
Salad ingredients :
1 carrot, spiralled or grated
1/4 red cabbage, shredded
1 zucchini, spiralised 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 (add to taste)
2 tbsp tamari
Salt and pepper (add to taste)
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