3tbspcoconut yoghurt(or your favourite unsweetened plant-based yoghurt)
Bowls
1½cupscooked brown rice (I used long grain)
1heaped cupchopped leafy greens(I used a combination of spinach and romaine lettuce, but anything works)
½cupyellow pepper, diced into small pieces
½heaped cupcooked black beans, drained and rinsed if from a can
10cherry tomatoes, sliced in half
⅔cupsmoked tofu, cut into 1cm cubes
½an avocado, sliced thinly
½cupyour favourite salsa
To serve
Lime wedges
Tortilla chips
Instructions
If using the Smoky Dressing, first make it by adding all dressing ingredients to a mason/jam jar. With the lid on tightly, shake the jar vigorously for 30 seconds. Set aside.
Prepare all bowl ingredients as instructed above.
Assemble the bowls by adding each ingredient in a row next to each other.
If not using the dressing, spoon the salsa all over the bowls so that it coats the ingredients. Otherwise, drizzle the dressing all over the bowls. (If you're preparing these bowls as packed lunches, store the dressing in a separate container until ready to eat, to avoid soggy food!)