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Vegan Blue Majik Bowl

Colorful vegan and low FODMAP bowl with beautiful blue hues.

Ingredients

Bowl

  • 2 cups arugula
  • 2 persian cucumbers, peeled and diced
  • 1/4 cup peanuts, crushed

Blue Rice

  • 1/2 cup jasmine rice
  • 1.5 cups water
  • 1/4 tsp blue majik powder
  • 2 tbsp fresh lime juice
  • 1/2 tbsp toasted (or raw) sesame oil

Blue Kelp Noodles

  • 1 cup kelp noodles
  • 1/4 cup sliced red cabbage
  • 1 lemon or lime, juice from
  • 1 tbsp baking soda
  • 1 tsp baking soda

Miso Glazed Tofu

  • 1 block super firm tofu
  • 1 tbsp sesame oil
  • 1/2 cup tamari, soy sauce, or coconut aminos divided
  • 1 tbsp miso paste
  • 1/4 cup rice vinegar
  • 2 tbsp water
  • 2 tbsp brown or coconut sugar
  • sesame seeds topping

Baked Cherry Tomatoes

  • 1 cup cherry tomatoes
  • 1 tbsp olive oil
  • 2 tbsp chopped basil leaves
  • pinch sea salt & pepper

Instructions

Blue Rice

  • Wash jasmine rice and add to a pot with water and the blue majik powder. Mix in powder until dissolved and cook until water is absorbed. The rice will be stained blue.
  • Once the rice is done cooking, mix in toasted (or raw) sesame oil and the lime juice.

Blue Kelp Noodles

  • To note, the blue colors adds no nutritional benefit or added flavor - it's just for aesthetic purposes! First, drain and rinse your kelp noodles well. Use your hands to separate the noodles.
  • Add noodles to a large bowl of warm water. Add the tbsp of baking soda and immediately after add in the juice of a lemon or lime. Use your hands to massage the mixture then let sit for at least 10 minutes.
  • Add water to a pot and add in your red cabbage and the tsp of baking soda. Temperature should be medium-high. Let cook for about 8-10 minutes or so until the water has turned blue.
  • Turn off heat and remove the cabbage from the water. Add in your noodles and let sit until noodles have stained blue, about 20 minutes.
  • Drain your noodles and rinse. Be sure not to rinse too vigorously, the color holds on pretty well but can fade if washed too hard or hasn't soaked long enough.

Miso Glazed Tofu

  • Chop tofu into cubes or strips. Add to a mixing bowl with 2 tbsp of tamari (or soy sauce or coconut aminos) and a tbsp of sesame oil. Mix well then heat in your air fryer at 400 degrees for 20 minutes flipping once halfway through. You can also do this in your oven, but it takes a bit longer.
  • On a pan, add the remaining ingredients aside from the sesame seeds. Cook on a low-medium heat. Stir frequently, mixture should be bubbling and thickening.
  • Once mixture is thick and sticky, remove from heat and mix in your tofu. Top with sesame seeds.

Baked Cherry Tomatoes

  • Add cherry tomatoes to a mixing bowl and toss with olive oil, basil, salt, and pepper.
  • Arrange on a baking tray and bake at 425 degrees for 25 minutes.

Bowl

  • Add a bed of arugula to the base of your bowl. Neatly arrange your ingredients - peeled and diced cucumber, blue rice, blue kelp noodles, miso glazed tofu, and baked cherry tomatoes.
  • Use the back of a large knife to crush the peanuts (or serve whole) and sprinkle on top. Serve with a bit of soy sauce of a tahini dressing (tahini, lime, sea salt, and water)