Buddha Bowl With Almond Avocado Dressing
Ginger-onion rice noodles topped with miso-glazed roasted eggplant, crispy tofu, steamed asparagus and crunchy raw vegetables, all drizzled with a tangy, creamy avocado almond-milk dressing.
25m prep · 1h 5m cook · 4 servings
Ingredients
- 7 oz Extra-firm Tofu
- 1 whole Eggplant
- 4 tsp White Miso Paste
- 4 tbsp Tamari
- 1 ½ oz Fresh Ginger
- 2 tbsp Toasted Sesame Oil
- 1 tsp Maple Syrup
- 2 tbsp Olive Oil
- 1 whole Red Onion
- 7 oz Dried Flat Rice Noodles
- ¼ cup Water
- 1 whole Carrot
- ¼ whole Red Cabbage
- 1 whole Zucchini
- 1 lb Asparagus
- 1 whole Avocado
- 1 cup Unsweetened Almond Milk
- 1 tbsp Lime Juice
- 2 tsp Horseradish Mustard
- Salt
- Black Pepper
- 1 tsp Nigella Seeds
Instructions
Estimated nutrition (per serving)
Calories585 kcal
Protein18g
Carbs73g
Fat27g
Fiber14g
Sodium880mg
Sugar13g