Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Salad with tofu, cabbage, kale, broccoli, avocado and sauce.

Low-Carb Vegan Dinner Bowl

  • Author: Deryn Macey
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan

Description

This Asian-inspired, low-carb vegan dinner options features a twist on traditional rice: cabbage rice! You’ll love the “fried” rice paired with avocado, broccoli, kale and a creamy almond butter sauce.


Ingredients

Scale

For the Baked Tofu

For the Almond Butter Sauce

  • 4 tbsp peanut, almond or sunflower seed butter (60 g)
  • 2 tbsp soy sauce or gluten-free tamari
  • 1 tbsp rice wine vinegar (unseasoned or seasoned)
  • 2 tsp Sriracha sauce (reduce or omit if sensitive to spice)
  • 4 tbsp unsweetened cashew, almond or coconut milk
  • pinch of stevia, a few drops liquid stevia or 1 tbsp maple syrup
  • salt and pepper

For the Cabbage Rice

  • 1 small green cabbage, riced
  • 1 tsp coconut oil
  • 1/2 cup lightly packed chopped green onion
  • 1/2 cup lightly packed chopped fresh cilantro
  • 3 cloves garlic, minced

For the Bowls

  • 12 avocado (1/41/2 per bowl)
  • 4 cups broccoli florets, steamed (1 cup per bowl)
  • 4 cups finely chopped kale, steamed or massaged (1 cup per bowl)

Instructions

  1. Bake Tofu: Preheat the oven to 425 F. Cube the pressed tofu (see notes) and place in a bowl. Mix with the rest of the tofu ingredients then place the pieces on a parchment paper or silicone mat-lined baking tray. Bake the tofu for 15-20 minutes, flip and bake another 10-20 minutes until it’s brown and puffy.
  2. Prepare Cabbage Rice: Remove the outer leaves of the cabbage, slice in half then chop into chunks. Add the chunks to a food processor and pulse a few times until the cabbage has the consistency of rice. Alternatively, you can just finely chop or shred the cabbage using a mandolin.
  3. Cook Cabbage Rice: Add the “riced” cabbage to a large skillet with the oil, cilantro and green onion and cook over high until until tender and brown, about 6-10 minutes. Mix it well to start, then only mix every couple minutes so it can start to brown on the bottom.
  4. Steam Broccoli: Steam the broccoli stovetop by brining a pot of water to a boil then using a steamer basked to steam the broccoli for 5 minutes. If you don’t have a steamer basket, just add about 1 inch of water to a pot or skillet, bring to a boil, add the broccoli, cover and steam 5 minutes.
  5. Massage Kale: Remove the kale leaves from the thick stems and finely chop. Either massage the kale with 1/2 tsp olive or avocado oil until softened and dark green, or steam for 1 minute to soften, using the same method as the broccoli.
  6. Make Dressing: Whisk the sauce ingredients together in a bowl or container until smooth and creamy.
  7. Assemble & Serve: To assemble the bowls, start with a big scoop of cabbage rice then add the kale, broccoli, avocado and tofu, then top with the sauce. 

Notes

To press tofu, slice the tofu block into 3-4 slabs. Lay the slabs on a dishtowel on the counter top, then fold the towel over them. Place a cutting board or skillet on top of them along with a few heavy objects such as some cookbooks. Let sit for 15-30 minutes before proceeding with the recipe. You can also use a tofu press if you have one. This is optional but will make it a little crispier.

Bowls can be packed and stored in the fridge up to 3 days if you leave the avocado off until serving. I would also recommend storing the sauce separately.

To save time, tofu can be baked up to 3 days in advance and almond butter sauce can be prepared up to 5 days in advance. Broccoli and kale can be chopped and stored raw for up to 3 days before preparing the bowls.


Nutrition

  • Serving Size: 1
  • Calories: 423
  • Sugar: 0 g
  • Fat: 27 g
  • Carbohydrates: 30 g
  • Fiber: 14 g
  • Protein: 23 g
  • Cholesterol: 0 g

Keywords: low-carb vegan recipe, low-carb vegan bowl