Light 'n Fresh Low-FODMAP Buddha Bowl
The perfect summer Light 'n Fresh Low-FODMAP Buddha Bowl to help keep you satisfied and energized.
Ingredients
- 1 cup tofu organic, extra firm, cubed
- 1/2 cup purple cabbage heaping
- 1/2 cup strawberries sliced
- 1/2 cup water chestnuts sliced
- 1/2 cup sprouted brown rice cooked
- baby spinach heaping handful
- arugula heaping handful
- 2 Tbsp sunflower seeds raw and unsalted
- olive oil as desired, for sauteing
- sea salt as desired
- pepper as desired
Dressing
- 3/4 cup olive oil
- 1/4 cup coconut aminos
- 1 Tbsp Dijon mustard
- 1/8 tsp sea salt
Instructions
- Make rice according to package and set aside.
- In a skillet pan, saute the cabbage in olive oil on medium for about 5-7 minutes. Remove from heat and place in a separate small bowl.
- Next, saute the tofu and water chestnuts in olive oil on medium for about 5 minutes.
- Meanwhile, place all dressing ingredients in a blender, and blend until completely mixed together.
- Once the tofu mixture is done, you're ready to build the bowl.
- On the bottom, place the greens. On top of the greens, place the tofu and water chestnuts, cabbage, and strawberries.
- Top with sunflower seeds and drizzle with dressing as desired.
- Add salt and pepper to taste.
Notes
The dressing will make more than 1-2 servings. Store in a jar in the fridge for later use. You'll need to shake prior to using each time.