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Asparagus, Broccoli and Avocado Sushi Bowl

Asparagus, Broccoli and Avocado Sushi Bowl

This rice-free sushi bowl is a satisfying meal for any time of day. With tofu and a rich miso-tahini dressing, everyone will adore the blend of healthy veg and Asian flavours. 

Ingredients (serves 4)

  • 1 head broccoli, washed and separated into florets
  • 1 bunch asparagus, washed and stems removed
  • 2 avocados, flesh sliced into cubes
  • 1 package extra-firm organic tofu, drained, pressed and cubed
  • 1 Tbsp olive oil
  • salt and pepper to taste

Dressing

  • 2 Tbsp miso paste
  • 1 Tbsp tahini
  • 2 Tbsp honey
  • 1/2 tsp sriracha
  • Juice of one lime
  • 2 Tbsp water

Preheat oven to 425 degrees. Coat the broccoli florets and asparagus spears in olive oil and place on a baking sheet. Bake for 10 minutes or until cooked through but still crispy. Sprinkle with salt and pepper. Allow to cool.

In a bowl mix together all of the dressing ingredients and stir until smooth. 

Combine the avocado, tofu, cooled broccoli and asparagus. Drizzle with 1-2 Tbsp of dressing and sprinkle with sesame seeds. 

 

 

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