This vibrant, summer-inspired bowl is bursting with colour, texture and flavour. Packed with fresh seasonal produce, it’s a delicious celebration of variety and nourishment that will keep your energy levels up as you get active this summer.
Preparation time: 45 minutes
Yields 2 servings
Bowl ingredients:
- ½ cup millet
- 1 cup of firm tofu
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- Pepper to taste
- ½ cup of sliced shitake or cremini mushrooms
- 1 cup of halved cherry tomatoes
- ½ cup of diced cucumber
- ½ cup of shredded carrots
- ½ a diced avocado
- ¼ cup of thinly sliced radish
Dressing ingredients:
- 1 tablespoon of sesame oil
- 1 teaspoon of honey or maple syrup
- 2 teaspoons of rice vinegar
- 2 teaspoons of soy sauce
- 1 teaspoon of grated ginger
- ½ teaspoon of garlic powder
- Salt and pepper to taste
Garnish ingredients (optional):
- 1 tablespoon of lemon juice
- ¼ cup of chopped fresh basil or mint
- 1 tablespoon of sesame seeds
Instructions for making the sunshine bowl:
- Cook the millet according to the package instructions.
- Pat the firm tofu dry and cut it into cubes. Toss the tofu cubes with ½ tablespoon of olive oil, salt and pepper. Heat a skillet over medium-high heat, then grill the tofu for 3 to 4 minutes per side until it’s golden and slightly crispy. Set the tofu aside.
- In the same pan over medium heat, add the other ½ tablespoon of olive oil. Add mushrooms and a pinch of salt and pepper. Sauté for 5 to 7 minutes until the mushrooms are soft and slightly golden. Set them aside.
- In a small bowl, make the dressing by whisking together sesame oil, honey, rice vinegar, soy sauce, ginger, garlic powder, salt and pepper.
- Arrange the bowls: divide the cooked millet between two serving bowls. Arrange the tofu, mushrooms, tomatoes, cucumber, carrots, avocado and radish on top.
- Pour the dressing over the bowl, squeeze fresh lemon juice and top with fresh herbs and sesame seeds.
- Serve the bowl chilled or at room temperature.
