With raw veggies, preparing a Buddha Bow is a child’s play and gets a lot faster than with cooked vegetables! If you are up for a light and delicious meal that takes only a few minutes to prepare, this recipe is for you! I picked up my favorite greens for this Buddha Bowl but you can obviously put in it whatever you want. If you would like to add some more greens, why not try tomatoes, red or green pepper…Anything will work, really!
Total time: 30 minutes
– 2 cucumbers
– 4 handfuls baby spinach lieaves
– 4 carrots
– 500g firm tofu
– 2 avocados
– 8 radishes
– 100g organic alfalfa and organic garlic sprouts
– 1 cup white rice
– 200g firm tofu
– olive oil
– soya sauce
– salt & pepper
Start by preheating the oven to 400°F (200°C).
Slice the tofu and put it on a baking sheet. Season with olive oil, salt and pepper. Sprinkle with soya sauce and cook in the oven for 15-20 minutes.
Bring water to a boil. Add salt. Cook the rice for 10 to 20 minutes depending on the packaging instructions.
Wash all the vegetables.
Peel the cucumber and the carrots. Dice the cucumber and grate the carrots.
Peel the avocados, cut them in halves and remove the stone. Slice them.
Cut off the top stem and the bottom root of the radishes. Slice them as well.
Arrange all the ingredients in 4 large plates. Season the veggies with olive oil, salt and pepper.