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Favoreats LLC

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Vegan Buddha Bowl

Kathy Patalsky
  • 30 minutes
  • Serves 2

INGREDIENTS

2 cups

brown rice, cooked

1

medium sweet potato

4 oz

firm tofu, cut into cubes

1 cup

cucumber, diced

1

few pieces of orange or mandarin

1

bunch of kale, leaves shredded

Cashew Dressing:

1 tbsp

maple syrup

1/4 cup

raw cashews, soaking recomended but optional

1

juicy lemon or 3 Tbsp lemon juice

2 tbsp

spicy, Dijon or brown mustard

3 tbsp

extra virgin olive oil

1 clove

garlic

1 tbsp

tamari

water as desired to thin

Also:

extra virgin olive oil, for pan

smoky paprika,

maple syrup

optional: raw cashews to candy in the skillet