A key principle in Buddhism is balance so this vegan bowl represents a balanced meal of grain, greens and protein. Curly kale is superbly rich in magnesium, fiber and vitamins. Edamame, another word for young soybeans, is an excellent vegetarian source of tryptophan and omega-3 fats. Combine that with avocado and tofu (a product made from soybeans) and you get a nice helping of healthy fats and protein.
Preheat oven to 400°F (204°C). In a bowl, toss chopped kale with sesame oil and sea salt. Arrange on a baking sheet and bake for approximately 5 minutes.
In a small bowl, whisk together soy sauce, sesame oil, and garlic powder. Add cubed
tofu and stir gently to coat. In a pan, heat 1 tbsp olive oil until hot. Gently add tofu to the pan in a single layer. Cook until browned, 2-3 minutes, then flip each cube with a spatula and cook the other side until browned. Transfer tofu to a plate.
For the vinaigrette, whisk together rice vinegar, soy sauce, sesame oil and olive oil until smooth. Divide rice among serving bowls. Top with kale, edamame, tofu and avocado. Drizzle with vinaigrette to taste.
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*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
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