Vermicelli Buddha Bowl
This virtuous meal in a bowl is loaded with flavour and a kick of spicy heat. Adjust the level of hot sauce according to your taste.
Vermicelli Buddha Bowl Recipe
Prep time:
15 Minutes
Cook time: 15 Minutes
Servings:
Serves 4 servings
Vegan
Ingredients
- 1 cup Nature's Path Hemp Hearts Granola
- 2 tsp sesame oil
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp hot pepper flakes
- 1/4 tsp salt
- 8 oz rice vermicelli noodles
- 1/4 cup soy sauce
- 2 tbsp rice wine vinegar
- 2 cups thinly sliced red cabbage
- 1 cup frozen shelled edamame
- 12 oz extra-firm tofu, cut into 1/2-inch cubes
- 1/2 cup fresh cilantro leaves
- 1 tsp sriracha or hot pepper sauce
Avocado Sauce:
- 1 avocado, peeled, pitted and chopped
- 2 tbsp lime juice
- 1 garlic clove, minced
Instructions
- Preheat oven to 350°F. Toss together granola, sesame oil, ginger, cumin, garlic powder, onion powder, hot pepper flakes and salt.
- Transfer to parchment paper–lined baking sheet; bake for 10 to 12 minutes or until mixture is fragrant and golden.
- Let cool completely.
- In large pot of boiling salted water, cook noodles for 3 to 5 minutes or until tender.
- Drain and rinse under cold water, fluffing with fork to separate strands; set aside.
- In blender or food processor, combine avocado, 1/3 cup water, lime juice and garlic; purée until smooth.
- In large bowl, whisk together soy sauce and rice wine vinegar.
- Add noodles and toss to coat well; divide among bowls.
- Top with cabbage, edamame and tofu.
- Drizzle with Avocado Sauce; sprinkle with granola mixture and cilantro.
- Drizzle with hot sauce.
About The Author
Nature's Path
Nature's Path is committed to making only organic food products since 1985, and that’s something that will never change. As organic pioneers, Nature's Path believes that every time you choose organic, you cast a vote for a better food system and a more sustainable future for us all.
