Description
Plant-based bowl with a grain-free broccoli rice base piled with fresh veggies, grilled tofu, pomegranate seeds, and a light dressing.
Ingredients
Broccoli Rice Bowl
- 2 tsp avocado oil
- 1 package Cece’s Veggie Co. Riced Broccoli (or sub 1 head of broccoli, riced)
- 1/4 tsp garlic powder
- Himalayan sea salt, to taste
- 1 cup julienned carrots
- 1 cup shredded red cabbage
- 1/4 cup chopped dry-roasted cashews
- 8 oz. tofu, grilled
Dressing
- 1 TBSP tamari lite
- 1/4 tsp garlic powder
- 2 tsp lime juice
- 2 tsp rice vinegar
- 1 TBSP maple syrup
- 2 TBSP cold-pressed avocado oil or filtered water if oil-free
- 1/4 cup fresh mint, chopped
- 1/4 cup cilantro, chopped
- pinch of red pepper flakes
For serving
- fresh mint
- fresh cilantro
- roasted cashews
- pomegranate seeds
Instructions
- First, prepare the dressing. In a small bowl, whisk together all sauce ingredients and refrigerate until ready for use.
- In a large skillet over medium, heat the avocado oil. One warm, add the riced broccoli and season with garlic powder, salt, and pepper. Cover and cook for 5-7 minutes, until fragrant and lightly browned, stirring several times.
- Meanwhile, prepare and chop the vegetables and herbs.
- If adding grilled tofu, cut the tofu into four triangles. Preheat a grill pan over medium high with a bit of avocado oil. Add the tofu and sear for ~5 minutes on each sides, until you can see visible grill marks. Season with Himalayan sea salt and black pepper.
- To assemble, divide the riced broccoli between bowls and top with grilled tofu, carrots, and cabbage.
- Drizzle with 1-2 TBSP of dressing and garnish with fresh herbs, roasted cashews, and pomegranate seeds.
- Store leftovers separately in the fridge for 3-5 days and reassemble before serving.
Notes
Recipe and aesthetics heavily adapted from “Riced-Broccoli Buddha Bowl” in Clean Eating magazine, October 2018
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Buddha Bowl, Entree
- Method: Stovetop
- Cuisine: Gluten-Free, Grain Free, Vegan