Ingredients
Asian Nectarine Dressing
- 2 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 3 tbsp Avocado Oil
- 1 tbsp Coconut Aminos
- 1.5 tsp Fresh GInger grated
- 1 clove Garlic
- 1 Nectarine
Buddha Bowl
- 1 small bag Brussels Sprouts
- 1 block Tofu cut into 1 cm cubes
- 1 small package Shiitake Mushrooms sliced
- 1 bundle Asparagus cut in half, tough bottom end trimmed off
- 1/2 Seedless Cucumber
- Buckwheat Noodles cooked
- Baby Spinach as needed
- Chili Flakes to taste
- Fresh Mint to taste
Instructions
Asian Nectarine Dressing
- Cook 1 diced nectarine over medium-low heat with a dash of water for about 3 to 5 minutes covered, until very soft.
- Add all the ingredients to a food processor or blender and blend until it resembles a sauce.
Buddha Bowl
- Saute each ingredient separately, except for the cooked noodles.
- Plate all the veggies over baby spinach or other greens, along with a bit of noodles. Drizzle dressing over top. Top with red chili flakes and fresh mint