Plant Power Bowl with Asian Inspired Dressing
Show off your knife skills by cutting assorted fruits and vegetables to accompany your choice of grains and beans.
For the dressing
  • 2 tablespoons peanut butter (I used a sugar free, natural brand)
  • 2 tablespoons tamari or soy sauce (I used a low sodium variety)
  • pinch red pepper flakes
  • ¼ cup or more juice (I used tropical fruit blend with low added sugar; orange or apple work well, too)
  • ½ teaspoon Pad Thai Paste OR ⅛ teaspoon fish sauce
For the salad
  • 1 cup quinoa/brown rice mix, heated as instructed OR any grain you prefer
  • ½ cup cooked garbanzo beans, rinsed and drained OR any bean you prefer
  • Assorted fruits, vegetables and nuts (I used sunflower seeds, radishes, apples, celery, red cabbage, onions and avocado)
  • Juice of ½ lime
  • chopped fresh parsley or cilantro
Mix the dressing
  1. Combine the peanut butter and tamari in a medium bowl with the red pepper flakes
  2. Stir in the pad thai sauce and a small amount of juice.
  3. Mix until creamy and pourable, adding more juice as needed
  4. Taste and adjust the seasoning as desired with additional salt or sweetener
Assemble the Plant Power Bowl
  1. Heat the grains if desired and spread in the bottom of a large shallow bowl.
  2. Arrange the cut up fruits and vegetables in a pleasing manner.
  3. Squeeze the lime over top, drizzle the dressing and garnish with the sunflower seeds and chopped parsley
Recipe by Lydia's Flexitarian Kitchen at