Buddha Bowl Lunch or Dinner
By
Jean Moore
@jmoor
14
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.
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Ingredients
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1head red cabbage
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2bunch cilantro
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2large carrots
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1large head of broccoli
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1 cseasoned rice vinegar
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2 bunchgreen onions
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1 bottleteriyaki marinade
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1 cchopped plain peanuts
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1 pkgextra firm tofu
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1 clovegrated ginger (small piece or powdered ginger)
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4 clovegarlic smashed
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1 cblack rice
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1 cbrown rice
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4 dash(es)salt and pepper
How to Make Buddha Bowl Lunch or Dinner
- 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.