Name: Vegan Buddha Bowl With Tofu, Spinach, Avocado, & Sesame Dressing
Yield: 6 servings
Ingredients: 1 block extra firm tofu pressed; 1/2 cup potato starch; 3 avocados ripe; 4 oz fresh spinach; 1 carrot julienne sliced; 1 cup sesame dressing; 4 cups cooked rice hot & fresh!; 1 cup cucumber sliced; 1/4 cup sesame seeds

Recipe

Vegan Buddha Bowl With Tofu, Spinach, Avocado, & Sesame Dressing

This tasty & nutritions buddha bowl blends Japanese flavors for the perfect healthy vegan dinner or packed lunch.

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Ingredient batch: 2× original. Base yield: 6 servings.

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Vegan Buddha Bowl With Tofu, Spinach, Avocado, & Sesame Dressing

Yield: 12 servings

Ingredients

2 block extra firm tofu pressed — package or uncertain unit retained; no metric conversion
237 mL potato starch (volume measure)
6 avocados ripe — count retained
227 g fresh spinach
2 carrot julienne sliced — count retained
473 mL sesame dressing (volume measure)
1893 mL cooked rice hot & fresh! (volume measure)
473 mL cucumber sliced (volume measure)
118 mL sesame seeds (volume measure)

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 6 servings.

1 block extra firm tofu pressed
1/2 cup potato starch
3 avocados ripe
4 oz fresh spinach
1 carrot julienne sliced
1 cup sesame dressing
4 cups cooked rice hot & fresh!
1 cup cucumber sliced
1/4 cup sesame seeds

Instructions

Preheat oven to 350° Fahrenheit. Cut the tofu into bite sized pieces and coat them in potato starch.
Bake tofu on a parchment lined baking sheet for 15 minutes.
To assemble bowls, first add a layer of cooked rice, then add in the spinach, tofu pieces, carrots, cucumber slices, and avocado halves.
Sprinkle sesame seeds over the avocado and drizzle the sesame dressing over the rest.

Notes

To make a bento-friendly version, mash up 1 half of avocado with 1 tsp vegan mayonnaise.

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https://adfreecook.com/vegan-buddha-bowl-japanese/