SPRING VEGETABLE BOWLS WITH TANGY PEANUT DRESSING
Recipe & photos by Corynn Fowler
This take on the classic Buddha Bowl focuses on fresh spring vegetables like crisp green onions and hot peppery radishes. Bowls like this are a fantastic way to enjoy seasonal vegetables, and any combination of grains, vegetables, and protein works well to create your own. Top it off with this tangy peanut dressing and you can’t go wrong. Serves 4.
DRESSING
- 2 garlic cloves
- 1 inch knob of fresh ginger
- 1 lemon juiced
- 1/3 cup smooth peanut butter
- 3 Tbsp soy sauce
- 1 tsp paprika
- 1/4 cup water
BOWL
- 1 cup brown rice
- 6 leaves of kale (large)
- 2-3 green onions
- 6-8 radishes
- 1/2 red pepper
- 1 block of firm tofu
- 1 Tbsp olive oil
- 2 Tbsp soy sauce
- salt & pepper
DIRECTIONS
Heat the oven to 400°F. Cube the tofu into 1 inch pieces and toss it with the oil, soy sauce, salt, and pepper. Bake for 40 minutes until the tofu is slightly crispy.
Combine the rice with two cups of water in a pot and bring to a boil. Reduce to a simmer and cook, covered, for approximately 40 minutes.
Remove the stems from the kale and chop the leaves roughly. Thinly slice the radishes, green onion, and red pepper.
To create the dressing, start by mincing your garlic and ginger together (don’t forget to peel your ginger, the edge of a spoon works well for this). Then combine with the lemon juice, peanut butter, soy sauce, paprika, and water.
Mix vigorously or blend together, adding more water if necessary to achieve the perfect consistency for you.
Assemble your bowls by arranging the brown rice and kale as a base, then top with baked tofu, sliced radish and red onion, a generous amount of chopped green onion, and dressing to taste.
