Vegan Buddha Bowl with Avocado Dressing
Ingredients
- 1 oz (30 g) cellophane noodles or rice noodles, dry
- 1/2 can (150 g) chickpeas
- 1/2 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
- 1/2 large avocado
- 2 mini (200 g) cucumbers
- 1-2 cloves garlic
- 1-2 tbsp lime juice or lemon juice
- 1 1/2 tbsp tahini
- Salt and pepper to taste
- Plant-based milk to thin
Preparation
Cook the cellophane noodles as per package directions.
In a skillet, fry the chickpeas with a little bit of coconut oil, curry powder, and salt and pepper to taste.
Meanwhile, chop or spiralize the vegetables.
Blend the ingredients for the avocado lime dressing in a blender.
Assemble all ingredients in a bowl and pour the dressing over the top.
Notes
Optionally, use air-fryer chickpeas as an alternative preparation method.
Adjust salt, pepper, and other seasonings to taste, and consider adding optional herbs as noted in the recipe.
