I am so excited to share that you can now pre-order my new cookbook, The Buddhist Chef’s Homestyle Cooking – out September 19th! It’s filled with comforting vegan recipes perfect for sharing with your family and friends. Pre-order your copy here: : Indigo: https://rb.gy/n54ee Barnes & Nobles: https://rb.gy/iqs2c Amazon.com: https://rb.gy/ut3oz Amazon.ca:https://rb.gy/qqp5u | The Buddhist Chef

Buddha bowl More recipes at www.thebuddhistchef.com Ingredients for 1 bowl 1 clove garlic, minced 1 tablespoon chopped ginger 1 pinch of salt 1 tablespoon soy sauce 1 tablespoon lemon juice 1 tablespoon vegetable oil 1 tablespoon maple syrup 2 tablespoons sesame tahini 1 diced sweet potato 2 dried figs, sliced 1 tablespoon vegetable oil salt 1/2 avocado 1 1/2 cup cooked brown rice 1 carrot, grated 1 green onion, minced Preheat oven to 350˚F (175˚C). In a mortar place garlic and ginger, add a pin