Recipes for Vegan Buddha Bowl

Ingredients

• 2 cups of expired Vegan Buddha Bowl
• 2 cups of mixed salad greens
• 1/2 cup of cherry tomatoes, halved
• 1/4 cup of cucumber, diced
• 1/4 cup of red onion, thinly sliced
• 2 tablespoons of lemon juice
• 2 tablespoons of olive oil
• 1 teaspoon of Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the expired Vegan Buddha Bowl, mixed salad greens, cherry tomatoes, cucumber, and red onion.
2. In a separate small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss to coat evenly.
4. Let the salad sit for 5 minutes to allow the flavors to meld together.
5. Ensure the expired Vegan Buddha Bowl is thoroughly mixed with the other ingredients and check for any signs of spoilage.
6. Serve the salad cold and enjoy!
7. Remember to check the salad for any off smells or unusual textures before consuming.

Ingredients

• 2 cups of expired Vegan Buddha Bowl
• 1 tablespoon of vegetable oil
• 1 cup of mixed vegetables
• 1/2 cup of tofu, cubed
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 teaspoon of ginger, minced
• 2 cloves of garlic, minced
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a pan over medium heat.
2. Add the mixed vegetables, tofu, ginger, and garlic to the pan. Stir-fry for 5 minutes or until the vegetables are tender.
3. Add the expired Vegan Buddha Bowl to the pan and stir-fry for an additional 2-3 minutes.
4. In a small bowl, mix together the soy sauce and sesame oil. Pour the mixture over the stir-fry and stir to combine.
5. Season with salt and pepper to taste.
6. Continue cooking for another 2-3 minutes, stirring occasionally.
7. Remove from heat and serve hot.
8. Ensure the stir-fry is cooked thoroughly and hot to eliminate any potential bacteria from the expired Vegan Buddha Bowl.

Ingredients

• Slightly expired Vegan Buddha Bowl
• Whole wheat tortillas
• Avocado
• Cherry tomatoes
• Lettuce
• Hummus

Instructions

1. Warm the whole wheat tortillas in a skillet or microwave.
2. Spread a layer of hummus on each tortilla.
3. Add a portion of slightly expired Vegan Buddha Bowl onto the tortilla.
4. Top with sliced avocado, cherry tomatoes, and lettuce.
5. Roll up the tortilla tightly, tucking in the sides as you go.
6. Slice the wrap in half and serve.

Ingredients

• 2 cups of slightly expired Vegan Buddha Bowl
• 1 tablespoon of olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 tablespoon of curry powder
• 1 can of coconut milk
• 1 cup of vegetable broth
• 1 cup of chopped vegetables (such as carrots, bell peppers, and broccoli)
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic to the pot, and cook until they become translucent.
3. Stir in the curry powder and cook for another minute to release its flavors.
4. Add the slightly expired Vegan Buddha Bowl, coconut milk, and vegetable broth to the pot. Stir well to combine.
5. Bring the mixture to a simmer and let it cook for about 15 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve the Vegan Buddha Bowl curry over cooked rice or quinoa.
8. Garnish with fresh cilantro.
9. Enjoy!