Voiceless ambassador, naturopath and author of The Compassionate Kitchen, Gemma Davis has shared her delicious recipe for a fresh bowl heaving with wholesome veggies.
Through education about healthy and cruelty-free living, Gemma combines her deep understanding of wholistic health and her calling to help alleviate the plight of non-human animals.
“The daily choices we make may seem small and insignificant, but multiplied by billions of others whom also choose to live compassionately can have a profound effect.” – Gemma Davis
On her blog, The Compassionate Road Gemma shares articles, recipes, interviews and even a free 21-day Guide/online course, with the hope of inspiring conscious compassionate choices.
Buddha Bowl Sauce makes enough for 4 bowls as you can store in the fridge for a few days and use it again for anything
4 tablespoons olive oil
1 brown onion, diced
1/3 cup minced fresh ginger
5 garlic cloves
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1 cup fresh carrot juice (you can use water if you don’t have the juice and it’s still yummy!)
1/2 cup rice vinegar
1 cup almond butter (or another nut butter)
1/4 cup fresh squeezed lemon juice
2/3 cup tamari
4 tablespoon toasted sesame oil
(For those who have soy allergies, you can swap the tofu for chickpeas and the tamari for vegetable stock)
2 cups of cooked brown rice
1-2 cups mung bean sprouts
1 tomato, chopped
1 Lebanese cucumber, chopped
1/2 cup coriander roughly chopped
1/4 cup of mixed dry herbs – such as oregano, thyme, basil, dill and rosemary
200 grams organic tofu, cut into small cubes
1/4 cup tamari
3 tablespoons of apple cider vinegar or rice vinegar
1 tablespoon of olive or sesame oil
* The salad can be served hot or cold, simply keep the tofu and rice warm if you would like it hot. If cold is your preference, you can use rice that was cooked earlier, and simply pop the tofu into the fridge to cool for a few minutes after cooking.
For the sauce, blend everything in a blender or food processor for a few minutes. Set aside into a small bowl or jar.
For the buddha bowl, in a large bowl, mix the tamari, apple cider vinegar, and oil. Let the tofu (or chickpeas) marinade in it for 5 minutes.
Then in a large fry pan on medium heat, heat the tofu and any extra liquid, for 3-5 minutes to brown lightly. Turn often so not to burn. Set aside.
Mix the herbs through the cooked rice.
Either in a large bowl mix all the ingredients, or you can place them into separate sections in each of the two bowls, such as in the photo.
Drizzle with the amazing sauce to serve with some fresh coriander as garnish.