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Low Carb Vegan Dinner Bowl Recipe

4.8 | ★★★★★ This Asian-inspired low-carb vegan dinner options features a twist on traditional rice cabbage rice! You  love the fried rice paired with avocado broccoli kale and a creamy almond butter sauce   #LowCarb #Vegan #Dinner #BowlRecipe

4.8 | ★★★★★ This Asian-inspired low-carb vegan dinner options features a twist on traditional rice cabbage rice! You  love the fried rice paired with avocado broccoli kale and a creamy almond butter sauce   #LowCarb #Vegan #Dinner #BowlRecipe



Low Carb Vegan Dinner Bowl Recipe , .


4.8 ★★★★★ | This Asian-inspired low-carb vegan dinner options features a twist on traditional rice cabbage rice! You  love the fried rice paired with avocado broccoli kale and a creamy almond butter sauce   #LowCarb #Vegan #Dinner #BowlRecipe

Total Time: 40 Minutes, Servings: 4 Servings



Ingredients :
  • 1 packaged firm tofu, pressed (see notes)
  • 2 tbsp soy sauce or gluten-free tamari
  • 1 tsp garlic powder
  • 1 tbsp arrowroot powder or cornstarch
  • pinch of black pepper
  • For the Almond Butter Sauce
  • 4 tbsp peanut, almond or sunflower seed butter (60 g)
  • 2 tbsp soy sauce or gluten-free tamari
  • 1 tbsp unseasoned rice wine vinegar
  • 2 tsp Sriracha sauce
  • 4 tbsp unsweetened cashew milk (sub almond or coconut milk)
  • 10 drops liquid stevia or 1 tbsp pure maple syrup
  • salt and pepper
  • For the Cabbage Rice
  • 1 small green cabbage, riced
  • 1 tsp coconut oil
  • 1/2 cup lightly packed chopped green onion
  • 1/2 cup lightly packed chopped fresh cilantro
  • 3 cloves garlic, minced
  • For the Bowls
  • 1/4–1/2 avocado per bowl
  • 1 cup broccoli florets, steamed, per bowl
  • large handful of chopped kale, steamed, per bowl



Instructions :
  • Bake the tofu. Preheat the oven to 425 F. Cube the pressed tofu (see notes) and place in a bowl. Mix with the rest of the tofu ingredients then place the pieces on a parchment paper or silicone mat-lined baking tray. Bake the tofu for 15-20 minutes, flip and bake another 10-20 minutes until it’s brown and puffy.
  • Make the cabbage rice. Remove the outer leaves of the cabbage, slice in half then chop into chunks. Add the chunks to a food processor and pulse a few times until the cabbage has the consistency of rice. Alternatively, you can just finely chop or shred the cabbage using a mandolin. Add the “riced” cabbage to a large skillet with the rest of the cabbage rice ingredients and cook over high until until tender and brown, about 6-10 minutes. Mix it well to start, then only mix every couple minutes so it can start to brown on the bottom.
  • Make the sauce. Whisk the sauce ingredients together in a bowl or container until smooth and creamy.
  • Assemble the bowls. To assemble the bowls, start with a big scoop of cabbage rice then add the kale, broccoli, avocado and tofu, then top with the sauce. Leftovers can be packed up individually or assembled in containers, ready for your next meal.



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Skinny Taste Blog Selfe
Skinny Taste Blog Selfe Recipe Developer, author and photographer at carve your craving. Quick, easy and mostly healthy. Vegan and vegetarian eats and bakes

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