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Serves 1


2 cups ice berg lettuce, shredded

1 carrot (125g), sliced in fine sticks

160g firm silken tofu, cut into 2 cm pieces

1 rainbow radish, finely sliced

1 spring onion, white part only, finely sliced

1/2 small avocado, diced

1 tablespoon pickled ginger

1 teaspoon sesame seeds

1/2 cup cooked teff

2 tablespoons kimchi


Ponzu sauce:

1 teaspoon apple cider vinegar

2 tablespoons tamari

1 tablespoon lemon juice

1 teaspoon konbu dashi granules

1 teaspoon maple syrup


To make the ponzu sauce whisk together the ingredients in small bowl.

To assemble your nourish bowl, place the shredded lettuce in the base. Arrange the carrot, tofu, radish, avocado, teff, spring onion, ginger and kimchi on top. Sprinkle the sesame seeds on top and drizzle the ponzu sauce over the top.



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