Ingredients
Vegan Buddha Bowl
- 1 oz cellophane noodles rice noodles, dry
- 1/2 can chickpeas or baked tofu
- 1 large avocado
- 2 tomatoes or handful of cherry tomatoes
- 1 small zucchini spiralized or grated
- 3-4 tbsp shredded red cabbage
- 3-4 tbsp sherdded white cabbage
- 2-3 tbsp pineapple cubes or mango
- curry, cumin, chili powder, salt, and pepper to sautè chickpeas
- 1 tbsp coconut oil to fry chickpeas
Avocado Lime Dressing
- 1/2 large avocado
- 2 mini cucumbers
- 1-2 cloves garlic
- 1-2 tbsp lime juice or lemon juice
- 1 1/2 tbsp tahini
- salt and pepper to taste
- plank based milk to thin
Instructions
- Cook the cellophane noodles as per package direction.In a skillet, fry the chickpeas with a little bit of coconut oil, curry powder, and salt + pepper to taste. Or make these air-fryer chickpeas.Meanwhile, chop/ spiralize the veggies.Blend the ingredients for the avocado lime dressing in a blender and pour it over your buddha bowl. Enjoy!Notes:Sprinkle some black cumin seeds and/or sesame seeds/cilantro over the vegan salad.HAPPY EATING!!
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