30 Jul Rainbow Buddha Bowl (Vegan, Gluten-free, Grain-free)

It has been extremely hot and stuffy in Hong Kong, so I always want something light and refreshing for lunch! To me, summer is full of colors and fun. I like to design vibrant salads, hence this Rainbow Buddha Bowl. 🌈 Not only because of this reason, but also because when you “Eat the Rainbow“, the color of your food can tell you a lot about its nutritional value, and by eating a variety of colors, you are able to get as many of those vitamins and minerals as possible.

This Rainbow Buddha Bowl is simple, refreshing, nutritious and perfect as packed lunch.

Ingredients:

1/2 medium size beetroot
1/2 yellow zucchini
1 1/2 Tbsp balsamic vinegar
1 tsp liquid amino
1 tsp coconut nectar
1 portobello mushroom
1/2 ripe avocado
Pinch of Himalaya salt and black pepper
2 Tbsp + 2 Tbsp Tofunaise (recipe here)

Directions:

1. In a small bowl, mix together the balsamic vinegar, coconut nectar and liquid amino
2. Clean the surface of the Portobello mushroom using a kitchen paper
3. Gently brush the marinate onto both sides of the Portobello and leave it aside for at least 3 hours for the marinate to be absorbed (you can also bake it right away, but then the flavor will not have enough time to develop)
4. Preheat oven to 200°C. Bake the mushroom in the oven for 10 minutes on each side (20 minutes in total)
5. Place the yellow zucchini on the spiralizer and make zoodles
6. Add 2 Tbsp tofunaise
7. Peel and wash the beetroot. Make beetroot noodles using a spiralizer
8. Add 2 Tbsp tofunaise and mix well
9. Mashed half of the avocado using a fork, mix with a pinch of salt and black pepper
10. Assemble the bowl as shown and enjoy!