Japanese has to be one of my favourite cuisines and this bowl in particular is a regular on our at home menu!
The below makes 4 bowls and for ease of preparation I have separated each aspect of the dish.
Ingredients to assemble:
4 x cups cooked Brown Rice
400g Edamame Beans
2 x cups Grated Cabbage
250g Tofu cubed
2 x cloves Garlic minced
1 x thumb size piece ginger minced
4 Tbsp Tamari
1 tsp sesame oil
1 tsp Mirin
Pinch White Pepper
Place all ingredients into a bowl and cover Tofu. Let sit in fridge for 15-20 min.
Roast Tofu with the Pumpkin. (see recipe for pumpkin below)
Roasted Miso Pumpkin:
4 x cups cubed pumpkin
1 Tbsp Miso
Salt and Pepper
Heat oven to a moderate temp.
Place pumpkin on roasting pan and lightly cover with coconut oil.
Roast until golden brown.
Mash pumpkin in bowl and add Miso. Mix well and season with salt and pepper.
1 x cup Sunflower seeds
½ cup sesame seeds
½ cup Nori sheets broken into small pieces
¼ cup Dulse flakes
Tbsp Chilli flakes
Large pinch of Salt and Pepper
Heat oven to a moderate temperature.
Place sunflower seeds on a lined baking tray and bake until golden brown. Use a wooden spoon to move seeds around to insure evenly cooked.
Place sunflower seeds into a bowl and add all other ingredients.
Keep in an airtight container.
Large bunch of Kale, stems and stalks removed and chop.
½ bag of baby Spinach
1 Red Chilli finely sliced
2 Tbsp Tamari
Heat fry pan and add coconut oil.
Add chilli then green and fry until wilted.
Splash with Tamari, mix through and remove from heat.
To assemble Bowl:
Place brown rice in bowl.
Top with, sauteed greens, Pumpkin mash, Tofu, grated cabbage and some fresh pickled ginger.
Sprinkle with Furikake and serve with Edamame
If you like my recipes please share them with your friends. Together we can make this world a healthier place!
Join the mailing list for Plant Proof news, tips, recipes, interviews and much much more.