To celebrate the first day of spring, we whipped up this delicious buddha bowl and are pairing it with a fresh and tasty orange-ginger vinaigrette. This flexible dressing can be used to flavor up your favorite salad or power bowl, or is a great way to simply convert those aging carrots in your fridge! Give it a try, and don’t forget to send us photos @meatifoods on Instagram, Facebook or Twitter. While you’re here, if you’re craving a dessert to finish of you meal, check out our Plant-Based Strawberry Galette and Blitz Puff Pastry recipe!
- Combine all ingredients in a stainless-steel saucepan and reduce by about half over a low flame, stirring every few minutes. Strain through a fine strainer.
- Be very careful to cool mixture completely before blending as the hot liquid is explosive and can burn you.
- Place into blender, and slowly add oil drip by drip at first, then a slow stream to emulsify. Adjust seasoning with salt to taste. Note that the salt will reduce the perception of acidity and add a lot of flavor to your power bowl.