2 teaspoons grated fresh ginger\u00a0<\/li><\/ul>\n\n\n\nFor the Buddha Bowl:<\/em><\/strong> <\/p>\n\n\n\n- 180 grams buckwheat soba noodles\u00a0<\/li>
- 2 teaspoons oil\u00a0\u00a0<\/li>
- 1 package (200 grams) halloumi, cut in 1\/2-inch slices\u00a0<\/li>
- 1\/2-pound (225 grams) baby bok choy\u00a0<\/li>
- 1 1\/2 cups shredded purple cabbage*\u00a0\u00a0<\/li>
- 1 large carrot, shaved, grated, or thinly sliced*\u00a0\u00a0<\/li>
- 1 cup shelled Edamame\u00a0<\/li>
- 1 avocado, sliced\u00a0<\/li>
- 2 tablespoons hemp hearts (optional)\u00a0<\/li><\/ul>\n\n\n\n
Preparation<\/h2>\n\n\n\n
Prep Time<\/th> | Cook Time<\/th> | Total Time<\/th><\/tr> |
---|
20 minutes<\/span><\/td> | 15 minutes<\/span><\/td> | 35 minutes<\/span><\/td><\/tr><\/tbody><\/table>\n\n\n\n\n- Add orange juice and carrots to a small saucepan and boil until tender, about 5 minutes. <\/li>\n<\/ol>\n\n\n\n
\n- 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. <\/li>\n<\/ol>\n\n\n\n
\n- Boil soba noodles according to package directions until tender. Drain and rinse to ensure noodles don\u2019t stick together. Toss with 1\/4 cup of sauce and set aside. <\/li>\n<\/ol>\n\n\n\n
\n- 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. <\/li>\n<\/ol>\n\n\n\n
\n- In the same pan, saut\u00e9 bok choy until tender. Remove and set aside. <\/li>\n<\/ol>\n\n\n\n
\n- 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. <\/li>\n<\/ol>\n\n\n\n
Notes: <\/p>\n\n\n\n \n- Cabbage and carrots are served raw in this recipe, you may also saut\u00e9 these ingredients if preferred. <\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
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