Happy Friday friends! Hope you all had a wonderful week and are ready to take some time to re-energize and recharge. This is the perfect recipe to boost your energy!

I am the kind of person who loves to eat different types of food and explore different types of cuisine. At home, it’s the Buddha bowls just like this kind of dish that come back almost every week!

We vary the protein (Tofu, legumes, vegan sausages), sometimes adding grains (Brown basmati rice, quinoa, couscous, millet or vermicelli.), vegetables and fruits. Only your imagination can stop you. It’s the same for the sauce - sometimes it’s Mexican other times it’s Asian or Cajun!

There are really no limits on how you can customize these delicious Buddha bowls.

It’s certain that the preparation is rather elaborate, taking the most time, but the end result is never disappointing!

Asian Buddha Bowl Recipe

Cooking time: 8 minutes

Ready in: 40 minutes

Servings: 2

Ingredients

For the salad:

• 4 cups of kale
  
• 1 mango
  
• 3 carrots, grated
  
• 1 block of extra firm tofu
  
• 1 tsp onion powder
  
• 1 tbsp coconut oil
  
• Cilantro to garnish
  

For the dressing:

• ½ cup tahini
  
• 1 tsp garlic finely chopped
  
• 1 tsp ginger finely chopped
  
• 4 tbsp lemon juice
  
• 2 tbsp soy sauce
• 2 tbsp maple syrup
  
• 3 tbsp water

Preparation

For the dressing:

• Whisk all the ingredients in a small bowl until creamy

For the salad:

• Cut the tofu into thin slices and add them to the pan with oil and onion powder
  
• Cook about 8 minutes until the tofu is a nice golden color
  
• Massage the kale with ¼ cup of the vinaigrette
  
• In a bowl combine the kale, mango, pepper, carrots, tofu, cilantro and the dressing

Since so many of the ingredients are easily interchangeable, you can use this meal to empty your fridge. Just look at what you need to eat the most quickly and that’s what needs to go in our bowl. You can also build a Buddha bowl according to the seasons and utilize the produce in season, or according to the specials of the week!

For this recipe, I advise you to buy good quality tofu that is certified organic and GMO-free.