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Plant-Based CBD Seaweed Bowl

Plant-Based CBD Seaweed Bowl

Packed with nutritients and fresh flavors, this delicious Asian-inspired bowl comes together quickly. With a Cannaves Oliva drizzle, each serving also includes 10mg CBD.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dinner, Lunch, Main Course
Cuisine American, Asian
Servings 4
Calories 570 kcal

Ingredients
  

Creamy Peanut Sauce

  • ¼ cup creamy peanut butter
  • 1 tbsp tamari
  • 1 garlic clove
  • 1 tsp grated fresh ginger
  • 1 tsp miso paste
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 4-5 tbsp water

Seaweed Bowl

  • 1 package pre-cooked Grain Trust jasmine rice
  • 16 oz extra-frim tofu
  • tbsp cornstarch
  • tsp chili powder
  • 1 tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • ½ tsp garlic powder
  • 1 tbsp sesame oil
  • 2 tbsp Cannaves Oliva extra virgin CBD olive oil
  • cups shelled cooked edamame
  • 1 package GimMe organic roasted seaweed
  • 2 large carrots peeled and sliced
  • 1 lime cut into wedges

Instructions
 

  • To make the creamy peanut sauce, add all ingredients to a blender and set aside.
  • Prepare pre-cooked rice according to package instructions; set aside.
  • Preheat oven to 400F. Line a baking sheet with parchment paper. Next, prepare the tofu by placing it on a paper-towel-lined plate; press a paper over the top of the tofu to absorb excess water. Let stand for 15 minutes before dicing.
  • In a bowl, combine diced tofu, chili powder, salt, pepper, and garlic powder Stir in 1 tbsp sesame oil until well combined.
  • Place tofu onto prepared baking sheet and bake for 30 mins or so until golden brown.
  • Divide rice into bowls. Top with tofu, edamame, carrots, seaweed, and cilantro. Serve with creamy peanut sauce, drizzle with 1 tbsp Cannaves Oliva, and garnish with lime.
Keyword CBD-Infused, Dairy-Free, Egg-Free, Gluten-Free, Plant-Based, Refined Sugar-Free, Vegan