by Georgie Lee
Method and Ingredients
- 1 zucchini and carrot (med size) shaved into strips with a peeler. Yes I left the skin on cause you can lose a lot of organic goodness if you throw the skins.
- Handful of baby spinach
- Handful of sprouts
- 1/2 avocado each
- 1/2 packer of firm tofu. Cut into chunks and Sautéed in coconut oil or ghee till brown.
- 1 cup brown rice cooked
- 1 handful of wakame soaked in boiling water for a few mins. Then drained. If you don’t have wakame you could also use sushi nori sheets and tear into bite size pieces and sprinkle around the bowl.
All sprinkled with sesame seeds and drizzled with Tamari, sesame oil, coconut nectar and rice vinegar.
My favourite part - serves with pickled ginger!!!
Prep time: 20 mins
So good I ate it 2 days in a row for lunch 🍴