Makes: 4 servings
For the Orange Tahini Dressing:
- 1/2 cup (125ml) Florida Orange Juice
- 1 large carrot, peeled and chopped
- 1/4 cup tahini
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 2 teaspoons grated fresh ginger
For the Buddha Bowl:
- 180 grams buckwheat soba noodles
- 2 teaspoons oil
- 1 package (200 grams) halloumi, cut in 1/2-inch slices
- 1/2-pound (225 grams) baby bok choy
- 1 1/2 cups shredded purple cabbage*
- 1 large carrot, shaved, grated, or thinly sliced*
- 1 cup shelled Edamame
- 1 avocado, sliced
- 2 tablespoons hemp hearts (optional)
|Prep Time||Cook Time||Total Time|
|20 minutes||15 minutes||35 minutes|
- Add orange juice and carrots to a small saucepan and boil until tender, about 5 minutes.
- Add carrots with the juice to a blender, along with tahini, vinegar, soy sauce, and ginger. Blend until smooth, adjusting thickness with more juice or water to taste.
- Boil soba noodles according to package directions until tender. Drain and rinse to ensure noodles don’t stick together. Toss with 1/4 cup of sauce and set aside.
- While noodles are boiling, heat frying pan with oil over medium-high heat. Cook halloumi until golden, about 2 to 3 minutes per side. Remove and set aside.
- In the same pan, sauté bok choy until tender. Remove and set aside.
- Arrange bowls with soba noodles, halloumi, bok choy, cabbage, shaved carrots, edamame and sliced avocado. Pour dressing over, and sprinkle with hemp hearts to serve.
- Cabbage and carrots are served raw in this recipe, you may also sauté these ingredients if preferred.