Buddha Bowl Lunch or Dinner

Name: Buddha Bowl Lunch or Dinner
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6-10 depending on serving size
Cuisine: Asian
Ingredients: 1 head red cabbage; 2 bunch cilantro; 2 large carrots; 1 large head of broccoli; 1 c seasoned rice vinegar; 2 bunch green onions; 1 bottle teriyaki marinade; 1 c chopped plain peanuts; 1 pkg extra firm tofu; 1 clove grated ginger (small piece or powdered ginger); 4 clove garlic smashed; 1 c black rice; 1 c brown rice; 4 dash(es) salt and pepper

By Jean Moore
@jmoor

Last minute touches & Time to assemble! Place both cooked rices in the bottom of a large salad bowl (wide flat ones are best). Microwave the broccoli for approximately 2 to 3 minutes to keep it tender-crunchy. Heat a skillet on high, reduce to medium-high, place the Tofu in small batches to get crusted brown from the marinade. You can add extra vinegar to your personal taste

Make piles of Red Cabbage, Cilantro, Carrots, and Broccoli. Add the sauteed Tofu, add remaining green onions, Pour remaining Teriyaki marinade on the top, then garnish with peanuts. A fantastic healthy meal.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

6-10 depending on serving size

Prep:

1 Hr

Cook:

20 Min

Method:

Stove Top

Ingredients

1

head red cabbage
2

bunch cilantro
2

large carrots
1

large head of broccoli
1 c

seasoned rice vinegar
2 bunch

green onions
1 bottle

teriyaki marinade
1 c

chopped plain peanuts
1 pkg

extra firm tofu
1 clove

grated ginger (small piece or powdered ginger)
4 clove

garlic smashed
1 c

black rice
1 c

brown rice
4 dash(es)

salt and pepper
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How to Make Buddha Bowl Lunch or Dinner

Step-by-Step

Wash all veggies completely and dry.
Shred the red cabbage & carrots, set aside in separate sealable bowls (or ziplock bags) sprinkle with small amount of S & P. Add 1/2 cup Rice vinegar to cabbage, seal and chill overnight. Add 1/4 cup Rice vinegar to carrots and chill overnight.
Cut the broccoli into bitesize pieces, pour teriyaki marinade over the broccoli into a large ziplock bag or sealable bowl and refrigerate.
Clean leaves from cilantro stems, place in a ziplock bag and chill.
Cook 1 cup Black Rice and 1 cup Brown rice according to package directions in separate pans. Add fresh grated Ginger (or powdered ginger), S & P and place in fridge overnight in separate bowls.
Clean and cut green onions into small pieces, place into a ziplock bag.
Cut the tofu into "sticks" - cut horizontally and vertically to get the "sticks" Add to sealable bowl and pour Teriyaki marinade over the tofu. Refrigerate for about 6 to 8 hours.