Summer Buddha Bowl

A colorful bowl with tofu, rice, cucumbers, cherry tomatoes, shredded carrots, and purple cabbage, garnished with cilantro. Surrounding are cherry tomatoes, cucumbers, peanuts, and a bowl of sauce on a dark green surface. GREENHOUSE Goodness

Summer Buddha Bowl

Juicy cherry tomatoes and crisp cucumber meet tender tofu coated in a zesty Thai peanut dressing atop a bed of spinach and rice, finished with crunchy cabbage, carrot, peanuts, and cilantro. This colorful, satisfying bowl packs a perfect balance of textures and bold flavors in just about 20 minutes.

Prep Time: 15 mins

|

Cook Time: 5 mins

|

Serves: 1
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Ingredients

  • 12 GREENHOUSE Cherry Tomatoes, halved
  • 8 GREENHOUSE Cocktail Cucumbers, halved
  • 1/2 cup peanut butter
  • 3 tbsp. lime juice
  • 2 tbsp. soy sauce
  • 2 tsp. honey
  • 1 tsp. sesame oil
  • 1/2 tsp. ground ginger
  • 2 tbsp. warm water
  • 1 cup medium tofu, patted dry and cubed
  • 1 1/2 cups loosely packed baby spinach
  • 3/4 cup cooked rice
  • 1/2 cup thinly sliced red cabbage
  • 1 medium carrot, shredded
  • 2 tbsp. crushed roasted peanuts
  • Fresh cilantro

DIRECTIONS

  1. Wash all produce before preparing.
  2. To prepare Thai Peanut Dressing, whisk peanut butter, lime juice, soy sauce, honey, sesame oil, and ginger in a bowl. Whisk in enough water to make a pourable consistency, about 2 tablespoons.
  3. Heat oil in a non-stick skillet over medium heat; fry tofu, turning occasionally, until golden all over, about 5 minutes. Remove pan from heat and pour in just enough Thai Peanut Dressing to coat tofu, about 1/4 cup.
  4. To assemble, line a wide bowl with spinach. Spoon rice in a mound to one side. Working around edge, fill in remaining space with mounds of Tomatoes, followed by Cucumber, cabbage and carrot.
  5. Spoon tofu in center of bowl. Garnish with peanuts and cilantro. Serve with additional dressing, if desired.

 

Recipe courtesy of Nature Fresh

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