Rice Vermicelli Buddha Bowl

Step 1

In an immersion blender add tahini, water, turmeric powder and maple syrup and combine until fully blended

Step 2

Set aside to prepare bowl

Step 3

Thinly slice radish and place into a bowl big enough to soak

Step 4

Pour vinegar and maple syrup over radish

Step 5

Sprinkle salt and mix all ingredients together. Cover with glad wrap and set aside in the fridge

Step 6

Prepare rice vermicelli as instructed on packet and set aside to cool

Step 7

Blanch or boil broccoli to your preferred tenderness, drain and set aside

Step 8

Slice avocado and set aside

Step 9

Slice lettuce into bite sized chunks and set aside

Step 10

Slice cucumber into thin slices and set aside (I used a mandolin)

Step 11

Roughly chop coriander & mint and set aside

Step 12

Per serving bowl, place at the base cooked rice vermicelli and then lettuce

Step 13

Add (separately) all chopped ingredients

Step 14

Add alfalfa sprouts

Step 15

Drizzle desired amount of soy sauce and turmeric tahini dressing

Step 16

Place radish on top and sprinkle with black sesame. Enjoy with chop sticks.