Buddha Bowl With Almond Avocado Dressing | Veganuary

Ingredients

• 1 red onion, chopped
• 20g ginger, grated
• 200g gluten-free noodles, cooked
• 2 tsp miso paste
• 2 tbsp tamari
• 20g grated ginger
• 2 tbsp sesame oil
• 1 eggplant, sliced
• 200 grams organic tofu (cubed)
• 1 carrot, spiralled or grated
• 1/4 red cabbage, shredded
• 1 zucchini, spiralised or ribboned
• 1 bunch asparagus, steamed
• 1 avocado
• 1/2 cup Califia Farms Unsweetened Almond Milk (or another plant milk of your choice)
• 1/2 tbsp olive oil
• 1/2 tbsp lime juice
• 2 tsp horseradish mustard
• nigella seeds (add to taste)
• Salt and pepper (add to taste)