Crunchy Thai Bowl

Name: Crunchy Thai Bowl
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 1 cup quinoa (cooked); 1 pc cucumber, sliced; 2 cup lettuce (Chopped); 1 cup Red Cabbage (Chopped); 0.5 pc Red Bell Pepper (Chopped); 1 pc Carrot (Grated); 0.25 cup cilantro (chopped); 1 pc Firm Tofu; 1 tbsp tamari soy sauce; 0.25 cup almond butter; 2 tbsp tamari soy sauce; 0.5 tbsp maple syrup; 0.5 pc lime, juiced; 1 tbsp Rice Vinegar; 2 tbsp water

This crunchy thai bowl is comforting and nutritious as well as easy to prep ahead of time. With an anti-inflammatory asian inspired dressing and crunchy greens, this makes the perfect healthy plate that you can easily meal prep.

Serves

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Ingredients

Serves4

For the bowl

1 cup quinoa(cooked)
1 pc cucumber, sliced
2 cup lettuce(Chopped)
1 cup Red Cabbage(Chopped)
1/2 pc Red Bell Pepper(Chopped)
1 pc Carrot(Grated)
1/4 cup cilantro(chopped)

For the Tofu

1 pc Firm Tofu
1 tbsp tamari soy sauce

For the Dressing

1/4 cup almond butter
2 tbsp tamari soy sauce
1/2 tbsp maple syrup
1/2 pc lime, juiced
1 tbsp Rice Vinegar
2 tbsp water

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Instructions

Cook the quinoa according to instructions on the packaging.
Drain and press the tofu and cut into cubes.
Fry the tofu cubes evenly and pour 1 tbsp tamari sauce over the cubes before removing from the pan.
In a small bowl add all ingredients for the dressing and mix until well combined. Add warm water if to blend better. Set aside.
In a large bowl, combine cabbage, carrots, lettuce, bell pepper, cucumber, cilantro and quinoa.
Top the bowl with tofu and pour dressing on top.