Vegan Budha Bowl
Delicious Healthy Vegan Buddha Bowl With Quinoa, Rice, Teriyaki Shiitake Mushrooms, Veggies And A Cilantro Tahini Dressing.
Ingredients
- 1/2 cup Rice
- 1/2 cup Quinoa
- 1 1/2 cups Water
- 1 Pinch salt
For the shitake mushrooms
- 1 cup Shiitake Mushrooms sliced
- 2 tablespoons Tamari
- 1 tablespoon Mirin
- 2 teaspoons Maple Syrup
- 1 teaspoon Sesame Oil
- 2 oz Extra Firm Tofu sliced
- 1/2 teaspoon salt
- 1/2 large Avocado
- 1/2 cup Bean Sprouts
- 1/4 cup Radish thinly sliced
- 2 tablespoons Green Onion sliced
- 1 teaspoon Black Sesame Seeds to garnish
For the cilantro sauce
- 1/3 cup chopped Cilantro
- 1 1/2 tablespoons Tahini
- 1 teaspoon Lime Juice
- 3 tablespoons Water
- 1 teaspoon Agave Nectar
- 1 teaspoon salt to taste
Instructions
- Prepare Rice and Quinoa by combining both grains in a small non stick pot. Add water to grains, bring to a boil, reduce to a simmer and cover with a lid. Cook on very low heat for 20 minutes. Once cooked, keep warm.
- Prepare Shiitake Mushrooms by combining Mushrooms, Tamari, Mirin, Maple Syrup and Sesame Oil in a pan. Cook on low heat, until mushrooms have absorbed the seasonings and softened, about 5 minutes. Set aside and keep warm.
- To prepare Tofu, season Tofu slices with salt and pepper on both sides. In a clean, dry and non stick frying pan, sear Tofu slices on medium heat until lightly browned. Flip, and allow to brown on the other side as well.
- Prepare Cilantro Tahini Dressing by blending all ingredients together and then seasoning according to taste.
- Place warm cooked grains in the bottom of a bowl, top with warm Shiitake Mushrooms, Tofu, Avocado, Bean Sprouts and Baby Radish. Garnish with sliced Green Onion, Black Sesame Seeds and drizzle with a hefty amount of Cilantro Tahini Dressing.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 48gProtein: 10gFat: 10gSaturated Fat: 1gSodium: 1447mgPotassium: 563mgFiber: 6gSugar: 7gVitamin A: 77IUVitamin C: 6mgCalcium: 53mgIron: 2mg
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