Vegan Buddha Bowl

Ingredients

• 1 oz cellophane noodles (or rice noodles, dry )
• 1/2 can chickpeas
• 1/2 large avocado
• 2 tomatoes (or a handful of cherry tomatoes)
• 1 small zucchini (spiralized (or grated))
• 1 small carrot (spiralized (or grated))
• 3-4 tbsp shredded red cabbage
• 3-4 tbsp shredded white cabbage
• 2-3 tbsp pineapple cubes
• Curry powder (to taste)
• 1 tsp coconut oil (for frying)
• 1/2 large avocado
• 2 mini cucumbers ((e.g. Persian cucumbers))
• 1-2 cloves garlic
• 1-2 tbsp lime juice (or lemon juice)
• 1 1/2 tbsp tahini
• Salt and pepper (to taste (see recipe notes for more optional herbs))
• Plant-based milk (to thin)

Instructions

1. 1

   Cook the cellophane noodles as per package direction.

2. 2

   In a skillet, fry the chickpeas with a little bit of coconut oil, curry powder, and salt + pepper to taste. Or make these air-fryer chickpeas.

3. 3

   Meanwhile, chop/ spiralize the veggies.

4. 4

   Blend the ingredients for the avocado lime dressing in a blender and pour it over your buddha bowl. Enjoy!