Asian Sesame Bowl

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Paleo, Vegan, Vegetarian, Whole 30

Servings: 4

Prep Time: 40 minutes Cook Time: 40 minutes Total Time: 50 minutes

*Time Includes Chopping

Ingredients:

• 1 14 oz Pack Organic Firm Tofu

• 1 tsp Olive Oil

• 1 tsp Maple Syrup

• 1 tsp Coconut Aminos Or Soy Sauce

• 1 Cup Quinoa

• 1 Cup Carrots

• 1 Cucumber

• 1 Avocado

• 1 Cup Lettuce

• ½ Cup Cashews

• 2 TBSP Sesame Seeds

• Asian Sesame Dressing

• Seasoning: Salt, Pepper, Garlic Granules, Onion Powder

How To:

1. Cook quinoa: Quinoa: Add 1 cup of quinoa and 2 cups of water to a pot and bring to a boil. Lower to a simmer and leave cover over for 12 minutes. Then, remove from heat and allow to cool with no cover. Set aside to cool.

2. Cut the tofu into small cubes and coat in a mixture of the olive oil, maple syrup, and coconut aminos or soy sauce

3. Cook the tofu on a pan over low-medium heat for about 8 minutes on each side or until cooked through. Set aside to cool.

4. Spiralize or roughly grate carrots and cucumber

5. Chop up the avocado and lettuce

6. Toast the cashews on a baking sheet at 350 degrees for about 10 minutes and set aside to cool.

7. Add all asian sesame dressing ingredients to a jar and shake well.

8. When all ingredients are cool, create the bowl by adding tofu, quinoa, veggies, cashews, sesame seeds, and dressing. Top with additional seasoning if desired and enjoy!

Notes:

• Make gluten and grain free by using coconut aminos or a gluten free soy sauce.

• Make grain free by omitting quinoa or swapping it with cauliflower rice.

• Make paleo and whole 30 by swapping tofu with chicken or shrimp.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)