Buddha Bowl with Tofu and Avocado

Ingredients

• Tofu200 g
• Avocado1/4 count (60 g)
• Tomato1/2 count (65 g)
• Spinach1 cup (30 g)
• Beets1/2 count (40 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Corn1/2 cup (85 g)
• Stevia1/2 packet (1 g)

Instructions

1. 1

   Step 1

   You can use regular or baby corn. Place the beans in a pot with boiling water and boil for 12 - 15 minutes. Remove and set aside.

2. 2

   Step 2

   Drain the tofu and dice it. You can season with paprika and garlic powder if you like.

3. 3

   Step 3

   Peel the avocado and slice. Separately, cut the tomato into medium pieces and grate the beet.

4. 4

   Step 4

   Optional: You can add red bell pepper strips and cucumber.

5. 5

   Step 5

   For the dressing mix olive oil with lemon juice, mustard, stevia and salt and pepper to taste.

6. 6

   Step 6

   In a bowl place a base of spinach leaves and add the rest of the ingredients on top. Pour the dressing and serve.

7. 7

   Step 7

   Remember that you can replace stevia with the sweetener of your choice. For example, erythritol, sucralose, xylitol, monk fruit, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Buddha Bowl with Tofu and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.