Buddha Bowl With Almond Avocado Dressing

Name: Buddha Bowl With Almond Avocado Dressing
Total time: 35 min
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; pepper

veganuary.com

We love this Buddha Bowl with its tangy almond avocado dressing. So fresh, delicious and packed with nutrients!

View full recipe on veganuary.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganuary.com.

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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
pepper