Vibrant Thai Vegetarian Bowl

Allergens

Soy (in tamari or soy sauce)

Ingredients

• 1. 1 cup cooked quinoa or brown rice 2. 1/2 cup grilled or pan
• fried tofu, cubed 3. 1/4 cup red cabbage, thinly sliced 4. 1/4 cup carrots, julienned 5. 1/4 cup red bell pepper, diced 6. 1/4 cup cucumber, sliced 7. 1/4 cup edamame, shelled and cooked 8. 2 tbsp fresh cilantro, chopped 9. 1 tbsp mint leaves, chopped 10. 1/4 cup peanuts or almonds, roughly chopped (optional) 11. Dressing: 1. 3 tbsp lime juice 2. 2 tbsp tamari or soy sauce 3. 1 tbsp rice vinegar 4. 1 tsp honey or agave syrup 5. 1 tsp sesame oil 6. A pinch of red pepper flakes 7. Freshly ground black pepper, to taste

Instructions

1. In a bowl, combine the cooked quinoa or brown rice with the cubed tofu.
2. Add the sliced red cabbage, julienned carrots, diced red bell pepper, and sliced cucumber on top of the quinoa and tofu.
3. In a separate bowl, whisk together lime juice, tamari or soy sauce, rice vinegar, honey or agave syrup, sesame oil, red pepper flakes, and freshly ground black pepper.
4. Pour the dressing over the vegetables, ensuring they are evenly coated.
5. Top the bowl with chopped cilantro, mint leaves, and chopped nuts (if using).
6. Mix well and enjoy your vibrant Thai Vegetarian Bowl.

Chef’s Insight

The combination of quinoa or brown rice with tofu provides a complete protein source, ensuring this dish is both nutritious and satisfying.

Notes

This recipe is a great source of plant-based protein, iron, and essential nutrients.