Vegan Buddha Bowl

Recipe:

Ingredients:

Vegan Buddha Bowl
▢1 oz (30 g) cellophane noodles or rice noodles, dry
▢½ can (150 g) chickpeas
▢½ large avocado
▢2 tomatoes or a handful of cherry tomatoes
▢1 small zucchini spiralized (or grated)
▢1 small carrot spiralized (or grated)
▢3-4 tbsp shredded red cabbage
▢3-4 tbsp shredded white cabbage
▢2-3 tbsp pineapple cubes
▢Curry powder to taste
▢1 tsp coconut oil for frying
Avocado Lime Dressing
▢½ large avocado
▢2 mini (200 g) cucumbers (e.g. Persian cucumbers)
▢1-2 cloves garlic
▢1-2 tbsp lime juice or lemon juice
▢1 ½ tbsp tahini
▢Salt and pepper to taste (see recipe notes for more optional herbs)
▢Plant-based milk to thin

Instructions:

Cook the cellophane noodles as per package direction.
In a skillet, fry the chickpeas with a little bit of coconut oil, curry powder, and salt + pepper to taste. Or make these air-fryer chickpeas.
Meanwhile, chop/ spiralize the veggies.

Blend the ingredients for the avocado lime dressing in a blender and pour it over your buddha bowl. Enjoy!

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