In order to make sure I get all my veggies, I sometimes create a bowl of goodness, or what I call a Lucky Dragon Bowl.
When I think about making a well-rounded bowl, I always focus on the veggies I want to use first. Then, I think about adding protein as well as sauce to bring it all together.
Although I have favorite vegetables, sometimes I forget to "eat the rainbow" of colors important to our bodies. And, it can be easy to fall into a routine of using my favorite veggies without even recognizing it. For that reason, the Lucky Dragon Bowl has it all.
For example, bodies benefit from variety, and we need a rainbow of nutrients and colors.
In fact, the variety of vitamins, minerals, antioxidants, and phytochemicals in fruits and vegetables have enormous healing powers. And many of them bring their own distinctive colors.
Eating a diversity of colorful foods can be an easy way to get a complete range of vitamins and minerals.
So, this lucky dragon bowl not only looks pretty, it has all the "colors of the rainbow" and tastes fabulous.
Lucky Dragon Bowl
- 2 heads broccoli stems removed, cut into florets (green)
- 1 yellow onion cut into half and the non thin slices (yellow)
- 3 cups shredded purple cabbage purple (keep raw and cold)
- 2 large carrots cut into thin coins (orange)
- 10 ounces frozen mame shelled edamame (I buy organic Cascadian Farms); cooked according to directions (green)
- 14 ounces extra firm tofu I used Nasoya Extra Firm Tofu
- 2 cups cooked brown rice quinoa, kelp noodles, rice noodles or none
- 2 cups whole organic almonds
- 1 Tablespoon aquafaba chickpea liquid
- 1-2 teaspoons chili powder depending on how spicy you prefer
- 1 teaspoon salt
- 1 Tablespoon fresh lime juice
- 1 Tablespoon chopped cilantro
- ¼ cup almond butter
- ¼ cup freshly squeezed lime juice
- 1 Tablespoon tamarind paste optional
- 1 Tablespoon minced fresh ginger
- 1 garlic clove minced
- 1-2 teaspoons sriracha or to taste sriracha is spicy, so taste before you add the second teaspoon
- Pinch of salt
- ¼ cup water
SWEET CHILI TAMARI SAUCE (or buy Sweet Chili Tamari Sauce online)
- ⅓ rice vinegar
- ⅓ cup water
- ⅓ cup pure maple syrup
- 1 tablespoon dry sherry
- 1-2 teaspoons dry chili flakes these are very hot, start with less and add more if desired
- 1 ½ teaspoons finely minced garlic
- 1 teaspoon finely minced ginger
- 1 teaspoon Tamari or soy sauce
- 2 teaspoons cornstarch dissolved in 1 tablespoon water the sauce will thicken more once cooled
- Using a tofu press, drain and press the tofu The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet (if you need help, click this link)
- Cut into 1 inch cubes
- Pre-heat oven to 350 degrees
- Cover a baking sheet with parchment paper of a silicone baking mat
- Place the tofu in a single layer on the pan
- Sprinkle with salt and pepper to taste
- Bake for 30 minutes; remove from oven
- In a wok, cook onion until translucent
- Use vegetable broth or water to prevent sticking
- Add broccoli and carrots
- Add cooked mame (shelled edamame)
- Cook until tender
- Add baked tofu
- Add sauce (you choose sauce)
- Toss until covered
- Place ½ cup rice, quinoa, or noodles in the base of the bowl (or skip completely)
- Spoon vegetables, tofu and sauce into bowl
- Add cold shredded purple cabbage
- Sprinkle with chili almonds
THAI CHILI ALMONDS
- Toss almonds and aquafaba and add to a medium pan.
- Sprinkle with chili powder and salt.
- Stir over medium heat for about 5 minutes until fragrant and toasted.
- Remove the pan from heat, add lime juice and cilantro and stir. Transfer nuts to a plate or baking pan to cool.
- Store in airtight container up to 1 week.
CHOICE OF SAUCE: (CHOOSE ONE)
THAI ALMOND CHILI SAUCE
- To make the sauce, combine the almond butter, lime juice, tamarind paste (if using), ginger, garlic, and sriracha in a food processor and blend until smooth.
- Taste and season with salt.
- Thin with water until it is a thick but pourable sauce.
SWEET CHILI TAMARI SAUCE
- Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly.
- Once the maple syrup is added, stir in the cornstarch mixture, stirring continually until thickened, about 1 minute.
- Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week.
- Makes about 1 cup.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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