Roast Buddha Bowl

Roast Buddha Bowl

By Stephanie Lambley & Luke Bishop
Instagram @vegetarianculinarian

  • 1 cup cooked brown rice (on the bottom) 
  • 1 cup pan fried kale 
  • 1/2 avocado 
  • 1/2 can of roasted chick peas 
  • 8 slices of roasted butternut pumpkin 
  • 1/4 block roasted tofu 
  • Wedge of lime 
  • Handful of roasted coconut chips, sesame seeds and pumpkin seeds 
  • Alpha sprouts 
  • Culleys Smoky mayo sauce with black sesame seeds on top! 


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