Ingredients
For the green buddha bowl:
- 1 bok choy, cut in half (lengthwise)
- 55g ( cup) of frozen shelled edamame beans
- 50g of sugar peas
- about 50g of rice vermicelli
- 1.5 l of water
- 15 ml (1 tbsp) of toasted sesame seeds
- 15 ml (1 tsp) of nori seaweed flakes
- ½ avocado, cut into strips
- choice of greens and/or sprouts (here: watercress)
- suggested toppings: fresh cilantro, green onions & lime
For the sauce:
- 30 ml (2 tbsp) of tamari or soy sauce
- 45 ml (3 tbsp) of rice vinegar
- 15 ml (1 tbsp) of toasted sesame oil
- 20 ml (1 tbsp + 1 tsp) of maple syrup
- 1 pressed garlic clove
- a small piece of fresh, grated ginger (equivalent to garlic)
- 5 ml (1 tsp) of toasted sesame seeds
For the matcha flavoured dessert:
- about 180ml (3/4 cup) of yogurt
- fruit of your choice and/or seasonal (here: mango, kiwi, blackberries, kumquats, physalis)
- optional: fresh mint to garnish
For the matcha coulis:
- 30 ml (2 tbsp) of yogurt
- 2.5 ml (½ tsp) of matcha green tea powder
- 15 to 30 ml (1 to 2 tbsp) of maple syrup, to taste
Instructions
For the green buddha bowl:
In a strainer, place the rice vermicelli, edamame beans and sugar peas. Boil the water and, off the heat, pour the content of the strainer. Cover and leave for 2 minutes.
Add the bok choy (making sure it is completely submerged) and wait an extra minute (for a total of 3 minutes).
Pour in the strainer, drain the water, then place in a salad spinner and wring out to remove as much water as possible.
In the main bento container, place the vermicelli, steamed bok choy, edamame beans and sugar peas.
Add a handful of greens and/or sprouts. In a small plate, mix the sesame seeds and nori flakes, and dip the strips of avocado in the mix. Add the strips to the bento box.
Garnish with fresh cilantro, sliced green onions and a wedge of lime.
Make the sauce: in a small resealable jar, pour all the sauce ingredients. Screw the lid on tightly, shake vigorously, then fill the MB Temple sauce container.
For the matcha flavoured dessert:
In the small compartment, pour the yogurt, except for a spoon or two.
In a small bowl, combine the ingredients for the matcha coulis. Adjust the maple syrup to taste.
Create the marbled yogurt: using a spoon, alternately and randomly pour the matcha coulis and the rest of the yogurt. Then, using a toothpick (or a chopstick), create a marble design on the surface of the yogurt. Place the food cup in the container.
Place your fruit next to the food cup and garnish with fresh mint if desired.
