Serves 1


For the tahini dressing:
  • Juice of 1 lime
  • 1 tsp. coconut sugar
  • 1 finely chopped garlic clove
  • 1 Tbsp. fish sauce
  • 1 heaping Tbsp. tahini
  • 1 tsp. almond butter
  • 1 tsp. chili oil

    For the bowl:
  • 4 ounces (1 cup) cubed, firm tofu
  • 2 Tbsp. sesame seeds
  • 3 ounces buckwheat noodles
  • 3 1/2 ounces fresh green beans
  • 1 tsp. coconut oil
  • Mixed cress/greens


    Make the dressing: Mix together the lime juice, coconut sugar, garlic, fish sauce, tahini, almond butter and chili oil, adding water, as needed, for the desired consistency.

    Toss tofu in sesame seeds. Cook buckwheat noodles for 5 minutes, or according to the instructions on the packet, then drain and rinse in cold water.

    Steam the green beans until cooked but still with a nice bite, drain and refresh in cold water. Heat coconut oil in a wok or pan and add the beans to heat through.

    Place the tofu, noodles and beans in your bowl, and add some mixed cress. Serve with the tahini dressing, stirring everything together in the bowl.

    From Nourish Bowls: Simple and Nutritious Balanced Meals in a Bowl (Quadrille).

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