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
- Prepare the brown rice according to package instructions and set aside to cool.
- In a small bowl, mix together soy sauce, maple syrup, sesame oil, grated ginger, and minced garlic to create the drizzle.
- In a serving bowl, arrange the cooked brown rice as the base.
- Top the rice with evenly distributed portions of shredded purple cabbage, julienned carrot, cooked edamame, and pickled radish.
- Add slices of avocado and crispy tofu cubes on top.
- Sprinkle toasted almond slices for an extra crunch.
- 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
Nutritionfacts | Calories: 450 kcal, Protein: 12 g, Fat: 20 g, Carbohydrates: 58 g, Fiber: 8 g, Sugar: 10 g |
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Preparation Time | 30 minutes |
Allergy Information | Contains soy, nuts (almond), and garlic. |