Easy Vegan Power Bowl.
I found this recipe from @upbeetkaleingit its absolutely delicious and so easy to make. I highly recommend this.
Ingredients :
Rice
2 cups Black Japonica Rice
water
1 large minced garlic clove
Sea salt and pepper
1/4 tsp onion powder
Veggies
12 oz Brussels sprouts cut in half-also, cut off stem at the bottom
4 large rainbow carrots
4 tbsp extra virgin olive oil
1/2 tsp lemon pepper
Sea salt if wanted
1/4 tsp onion powder
1/4 tsp garlic powder
Tofu
12 oz extra firm tofu
2 tbsp extra virgin olive oil
2 tbsp barbecue sauce ( I like Michelle's Raw Foodz)
Pineapple Salsa
6 mini sweet peppers
1.5 cups pineapple (cut into small cubes)
Fresh cilantro-as much as you want
Peanut Sauce
4 tbsp creamy peanut butter
1/4 tsp garlic powder
1/4 tsp onion powder
1 tbsp liquid aminos
5 tbsp filtered water
Instructions
To get rid of excess water in the tofu, wrap the square in a few paper towels to absorb liquid.
Cook the rice according to the package directions and add the garlic and seasoning at the beginning. When rice is done cooking, turn off the heat, place a lid on top and steam for about 10 minutes.
Preheat oven to 400 degrees.
Cut the carrots into smaller sticks and the Brussels sprouts in half. Toss with the seasoning and olive oil.
Cut extra firm tofu into small cubes and mix with the olive oil and barbecue sauce. ( I subbed carrot ginger soup mix)
Place the veggies on a separate baking tray from tofu and bake them at the same time for 25 minutes at 400 degrees.
For the pineapple salsa, cut pineapple and mini sweet peppers into small pieces. Chop the fresh cilantro and mix everything together.
Whisk the Peanut Sauce ingredients together with a fork until a smooth and creamy consistency forms.
Enjoy!!
