Vegan Asian-Inspired Drizzled Lunch Bowl: Recipes by our chefs

Ingredients

• 1 cup cooked brown rice
• 1 cup shredded purple cabbage
• 1 medium carrot, julienned
• 1/2 cup edamame, shelled and cooked
• 1/2 avocado, sliced
• 1/4 cup pickled radish
• 2 tbsp crispy tofu, cubed
• 2 tbsp almond slices, toasted
• For the drizzle: 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• 1 clove garlic, minced