We recently tried this vegan Buddha bowl and couldn’t believe that it was meatless. Abbey Sharp from Abbey’s Kitchen developed this delicious recipe. The Registered Dietitian is also a food writer and blogger, author and TV and radio personality. In addition to everything else that she has on her plate (pun intended), she recently launched, Millennial Mom’s Guide for Mindful Meal Planning, a Facebook community with over 600 users for inspiring healthy meal planning ideas for their family.
This recipe is sweet and spicy and plant based. It is perfect for vegans, vegetarians and people who have celiac disease – it’s also gluten free. The dish serves 6 and takes 20 minutes to prepare including prep and cooking time. It is easy to prepare, even if you are a novice in the kitchen. If you would like to make a low-carb/Keto version of the recipe, simply swap out cauliflower rice for the brown rice.
Ingredients
- 2 tbsp brown sugar
- ¼ cup gluten free low sodium tamari
- 2 tsp toasted sesame oil
- ¼ tsp crushed red pepper omit for less spice
- 2 tbsp gochujang
- 1 tbsp grapeseed oil
- 4 cloves garlic minced
- 1 tbsp grated ginger
- 2 packs of Yves Veggie Ground Round
- For the Bowl:
- Cooked Brown rice
- Sliced cucumber
- Carrot cut julienne
- Red Cabbage shredded
- Kimchee
- Avocado
- Green onions sliced on a bias
- White and black sesame seeds
Instructions
-
In a bowl, mix together the brown sugar, tamari, sesame oil, red pepper, gochujang, grapeseed oil, garlic, and ginger. Mix well.
-
Heat a large skillet over medium high heat and add in the Yves Veggie Ground Round. Saute just to break up the pieces before adding in the sauce, and tossing until everything is coated.
-
Add brown rice to six bowls, top with the Yves Veggie Ground Round and any additional toppings, as desired. Enjoy warm.
We will be posting more Meatless Monday recipes each week.
