I’ve been really craving vegetables. Probably with all the baking that has been going on. And snacking. I swear, working at home has made me realize that apparently I can’t concentrate unless I am eating. And also I am hungry every 10 minutes. Well… not hungry, but bored. So eating helps :).
I used purple cauliflower the first time I shot this picture (back when the grocery stores weren’t void of everything). When I made it last night, I used a normal cauliflower. The beauty of this bowl though is you can use literally ANYTHING you have in your fridge!
My favourite combo is:
- bok choy
- steamed beets
- pickled red onion
- either rice or soba noodles!
We topped this fresh bowl with an incredible ginger and carrot dressing that is to die for! I’ve been making these bowls a lot recently and they are actually a very fun way to entertain (Well, fun when you are actually allowed to have more than 5 people together in the same room). But its really fun to create your own healthy bowl with a bunch of fun toppings! Sometimes I even make a few different dressings so you can really make it as personal as possible.
Give it a try!
Fresh BowlPrint Recipe
- 1 recipe baked tofu (recipe here)
- 1 head cauliflower, cut into florets
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 oz Buckwheat noodles
- 2 cups finely shredded red cabbage
- 2 carrots, grated, or peeled in ribbons
- 3 cups chopped kale (rubbed with 2 teaspoons olive oil to tenderize)
- Carrot Ginger Dressing:
- 2 carrots, chopped in cubes
- ~1 tablespoon apple cider vinegar
- ~1 tablespoon yellow miso paste
- 2 tablespoons tahini
- 1 tablespoon grated ginger
- 1/2 - 3/4 cup warm water
- pinch of salt and pepper to taste
- 1/2 cup shelled Edamame (thawed from frozen)
- 2 red or watermelon Radish, sliced thinly (a mandoline works best!)
- 4 tablespoons hemp hearts
- 1/2 container (~50g) sunflower sprouts (optional)
Preheat the oven to 425 degrees F.
Cook tofu according to recipe. You can cook the cauliflower in the oven at the same time! Set aside
Add the cauliflower florets to a baking sheet and sprinkle with oil, salt, and pepper. Add the carrots for the dressing to the same baking sheet. and drizzle with 1-2 teaspoons oil. Roast for 20-30 minutes or until lightly golden on the tips. The carrots should be tender. Set aside.
Cook buckwheat noodles according to package directions. Drain, rinse, and set aside.
To make the dressing, boil or steam the carrots until tender. Place in blender with apple cider vinegar, miso, tahini, ginger, water, salt, and pepper. Blend until smooth, adding the water to become a more liquid consistency and adjusting flavour with more ginger, miso, and apple cider vinegar as desired.
Assemble your bowls! Start with buckwheat noodles, layer in kale, cabbage, edamame, tofu, carrots. And top with radish, hemp hearts, sprouts, and dressing.