Golden Coconut Ginger Dressing
I love “build your own bowls” and the opportunity to play around with a new idea for a dressing. I like to use up my veggies and appreciate them in their prime season and enjoy all the textures. I call this dressing “Liquid Gold” as it really resembles liquid gold as well as tastes like what I would imagine it to taste like. You can make your own bowl using what you have and getting crafty or trying this dressing with sliced cucumbers is another way I love to savor the moment.
Crispy tofu, sweet potato, broccoli, brown rice, and kale smothered in coconut ginger dressing.
Golden Coconut Ginger Dressing
Ingredients - Dressing
* Makes 1 1/2 cups dressing *
1/4 cup - freshly chopped ginger
1/2 cup - tahini
1/2 cup - olive oil
1/2 cup - coconut milk
1/4 cup - lime juice
1 tbsp - soy sauce
1 tbsp - agave
1/4 tsp - turmeric powder
1/2 tsp curry powder
1/4 tsp cumin
Instructions
Step 1 - Prepare the dressing
Gather all your ingredients for the dressing and measure them out. Blend everything together in a Nutribullet or strong blender till ginger has blended and everything is creamy and smooth. then transfer to a mason jar or squeeze bottle and allow to chill in the fridge.
Step 2 - Roast the potato and broccoli
For the rest of the buddha bowl you can play around a bit with what you have on hand or you can follow the bowl pictured. To do this on a sheet pan lay out sweet potato, broccoli and some grape tomatoes to roast in some oil, salt and pepper. Roast until potato is cooked and broccoli has a nice char and the tomatoes have taken on some color.
Step 3 - Marinate and air-fry the tofu
Cut the tofu block into cubes and marinate the tofu in some grapeseed oil, soy sauce, garlic powder and black pepper. Pop it in the air fryer on a lined sheet tray for 18 minutes at 400 degrees Fahrenheit.
Step 4 - Assemble the buddha bowl
To plate, in a bowl make a little pile of brown rice, followed by roasted broccoli, roasted sweet potato and some kale massaged with the coconut ginger dressing. Lastly when the tofu is done and crispy, pile the tofu cubes over the buddha bowl and enjoy right away.
Note - I would recommend separating each item in its own container and building each bowl as you want them to allow all the prep to stay fresh for as long as possible. Keep left overs in a food safe, air tight container for up to 5 days.
