INGREDIENTS
1/4
Avocado per bowl
1 cup
Broccoli florets
3 cloves
Garlic
1 tsp
Garlic powder
1
Green cabbage, small
1/2 cup
Green onion, lightly packed
1
large handful Kale
4 tbsp
Peanut
1
Packaged firm tofu
10
drops Liquid stevia
4 tbsp
Soy sauce or gluten free tamari
2 tsp
Sriracha sauce
1 tbsp
Arrowroot powder or cornstarch
1 pinch
Black pepper
1
Salt and pepper
1 tsp
Coconut oil
1 tbsp
Rice wine vinegar, unseasoned
4 tbsp
Cashew milk, unsweetened
1/2 cup
Lighly packed chopped fresh cilantro