Browns Dragon Bowl Recipes
NOURISHING DRAGON BOWLS
A hearty and colourful dish, these Nourishing Dragon Bowls will keep you fulfilled and satisfied - the perfect healthy comfort food!
Provided by Katie
Time 45m
Number Of Ingredients 16
Steps:
- Put brown rice in the middle of the bowls, arrange the cooked tempeh, avocado, beetroot, carrot, cucumber, daikon, sauerkraut and greens around the rice.
- Add all the ingredients into a magic bullet or nutri bullet. Blend until well incorporated. If you like your dressing a little runnier then add more water, a tablespoon at a time.
BROWN'S DRAGON BOWL COPYCAT RECIPE
If you're a fan of the Dragon Bowl (with Teriyaki Chicken) or the Cactus Club Teriyaki Chicken Bowl, give this one a try!
Provided by Tenille
Categories Main Course
Number Of Ingredients 28
Steps:
- Yes, it looks labor intensive, but you can make the braised cabbage and spicy yogurt the day before to help alleviate the steps all at once. Ensure that you make the spicy yogurt at least one hour before so the flavors blend, but making a day ahead is even better anyway! Directions for how to prepare, below!
DRAGON BOWL SAUCE
A famous vegetarian restaurant in Vancouver (the Naam) makes an amazing Dragon bowl stir fry with loads of tofu and veg and an amazing sauce. I think there are lots of versions of the dish out there, but one of the best I ever found was posted on www.thestraight.com, originally from 'Ripe From Around Here'. This is my adaptation, a few other favourite ingredients thrown in and lighter in oil. Serve over hot rice and steamed veg or some tofu. I like to stir fry veg and udon noodles in about half of the sauce, and then toss in the remaining sauce when done. Some recipes include less tamari and use miso. Lots of variations you could do, and lots of ways to use it.
Provided by magpie diner
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a small food processor or blender. Blend until smooth, although a few chunks of garlic won't hurt.
- Toss over some sauteed tofu, veg and/or noodles. I like to use about 1/2 the sauce in the pan while everything cooks, and then add remaining sauce once everything is cooked.
- Store any leftovers in a sealed glass jar in the fridge for up to 1 week.
Nutrition Facts : Calories 157.3, Fat 7.6, SaturatedFat 0.8, Sodium 1013.3, Carbohydrate 19.4, Fiber 2.6, Sugar 12.5, Protein 5.4
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