Veggie Almond Bowl – Serves 4

by | Mar 21, 2021

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Almond Chile Sauce – makes ~1.25 cups

  • ½ C almond butter (no sugar, oil, salt added if possible)
  • ½ C water
  • 2 ½ Tblsp fresh lime juice
  • 2 ½ Tblsp tamari (or liquid aminos OR coconut aminos)
  • 1 Tblsp minced ginger
  • ½ tsp minced garlic
  • ½ tsp red pepper flakes

Combine ingredients in high-speed blender until smooth.

Veggie Bowl Prep – Ingredients:

  • 1 C dry black rice (or Miracle Rice or Banza rice)
  • 1 can adzuki beans (I prefer the Eden brand)
  • 1 block organic sprouted tofu (I used Trader Joe’s brand)
  • 1 large organic sweet potato or 2 medium ones, cubed
  • 1 organic red pepper, chopped
  • 4-5 stalks organic kale, cut in thin strips – I use this amazing tool
  • 1 leek, sliced
  • ½ C finely chopped red cabbage
  • ½ C chopped fresh cilantro
  • Handful pumpkin seeds (I prefer toasted)
  • 1 tsp toasted sesame oil
  • ½ Tblsp avocado oil+
  • Salt (Redmond’s, Himalayan, or Celtic) & pepper to taste


  1. Start by preparing rice according to package instructions.
  2. Strain and rinse beans. Set aside.
  3. Press out water from tofu and cut into cubes. On the stove, coat pan with a thin layer of avocado oil and put tofu squares on pan. Flip tofu once the heated side begins to brown.
  4. In a separate large pan, add sliced leeks and ½ Tblsp of avocado oil and sauté until translucent (about 3-5 minutes).
  5. Turn down heat on pan, add the cubed sweet potatoes and 2 Tblsp of water and cover. This will steam the potatoes and cook them faster. Let steam for 5 minutes or until they begin to soften.
  6. Add beans to a separate pan to warm up (or feel free to keep cold).  
  7. Once the potatoes are a little soft, turn heat back up to medium, add the red pepper, sesame oil and salt and pepper to taste. Sauté for another 3-5 minutes.
  8. Add kale to the pan and cook another 3 minutes. This is just to expose it to heat and soften a bit, not to fully cook it.  
  9. Assemble your bowl by adding rice, sweet potato mix, and tofu. Top with red cabbage, cilantro and pumpkin seeds.
  10. Add sauce to taste.

Recipe Notes:

*Appropriate for:

Elimination Diet if you omit the tofu

Anti-Candida Diet if you use coconut aminos for the sauce; miracle rice for the bowl; cut potato serving in 1/2

Cardiometabolic/Mediterranean Diet as is

Nutrition Facts (per serving with 3/4 C black rice, 1/4 block tofu, 1/4 C beans, and 5 Tblsp sauce):

Kcals: 525

Carbohydrates: 59 gms

Protein: 26 gms

Fat: 17 gms

Fiber: 11 gms

Sugar: 0 gms

Sodium: 272 gms

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Cindi Lockhart


Meet Cindi

Integrative & Functional Nutrition Certified Practitioner

I truly believe we need not fall victim to our family’s genetics. Rather, we have the choice and power to direct the destiny of our health and weight, based on the way we eat, move and live our life. I’m here to help you navigate that journey.

Seeing and hearing the results from my clients is what brings me to work every day. There’s nothing better than a client telling me they no longer suffer from the symptoms that plagued them for years and that their healthy journey was so easy and enjoyable.