Vegan Asian-Inspired Drizzled Lunch Bowl

Vegan Asian-inspired lunch bowl with brown rice, purple cabbage, carrots, edamame, avocado, crispy tofu, pickled radish, toasted almonds, and a soy-maple drizzle, in a minimalist setting.
Vegan Asian-Inspired Drizzled Lunch Bowl

Introduction

Today's drizzled lunch is all about comfort and warmth, skillfully intertwined with a vegan twist. This unique recipe features a delightful combination of savory, sweet, and texture-rich ingredients, making it the perfect meal to elevate your day.

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

Instructions

  1. Prepare the brown rice according to package instructions and set aside to cool.
  2. In a small bowl, mix together soy sauce, maple syrup, sesame oil, grated ginger, and minced garlic to create the drizzle.
  3. In a serving bowl, arrange the cooked brown rice as the base.
  4. Top the rice with evenly distributed portions of shredded purple cabbage, julienned carrot, cooked edamame, and pickled radish.
  5. Add slices of avocado and crispy tofu cubes on top.
  6. Sprinkle toasted almond slices for an extra crunch.
  7. Drizzle the prepared sauce over the bowl just before serving.

Enjoy this nourishing bowl of warmth and flavor, perfect for a cozy lunch or a comforting dinner. It’s a testament to how vegan cuisine can be both deeply satisfying and incredibly delicious.

Hiroshi

Additional Information
NutritionfactsCalories: 450 kcal, Protein: 12 g, Fat: 20 g, Carbohydrates: 58 g, Fiber: 8 g, Sugar: 10 g 
Preparation Time30 minutes 
Allergy InformationContains soy, nuts (almond), and garlic.