Asian-Inspired Schnitzel Buddha Bowls
Asian-Inspired Schnitzel Buddha Bowls
Plantein brings Australian-made, plant-based protein products to food lovers who are after more than the usual veggie burger options. Plantein’s mission is to provide consumers with meat-free choices that are better for the planet and better for you — without compromising on flavour.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 x packet Plantein Plant Based Schnitzels
- 250g cooked rice
- ¼ head purple cabbage, shredded
- 2 small carrots, grated
- 1 small bunch coriander, leaves chopped
- 1 cup edamame beans, steamed
- ¼ cup soy sauce
- ¼ cup rice-wine vinegar
- 1 tbsp honey or agave syrup
- 2 garlic cloves, minced
- 2 tbsp fresh ginger, minced
- 1 tsp sesame seeds
- 1 tsp sesame oil
- Black & white sesame seeds
- Japanese mayonnaise or
- mayonnaise of choice
Method
- Preheat oven to 180°C and line a large baking tray with parchment paper. Place schnitzels onto the baking tray and cook for 10-15 mins or until cooked through and golden brown.
- Meanwhile, in a small mixing bowl, combine all the chilli oil sauce ingredients. Whisk until combined.
- When ready to serve, assemble individual bowls with the rice, cabbage, carrots, edamame beans and coriander. Chop up the cooked schnitzels into bite-sized pieces and assemble over the top. Pour Asian chilli sauce over and give a good drizzle of your choice of mayonnaise
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