The Perfect Luohan Cai...Say what?

English: Buddha Bowl Instagram: Big concoction of 20 million vegetables

One simply does not know how to make THE perfect Buddha bowl. False. I do. There are so many vegetables, proteins and fats to choose from @Vegan.Bklyn.Foodie, you cannot possibly call it perfect! You are right. The potential combinations for a veggie bowl like this is endless but I can offer you some tips on how to create the ultimate texture-taste bowl around.

Step One: Choose a base with bright colors and big crunch

My Go-To Base is always 1/2 head of Purple Cabbage cut nice and thin

Alternative Options: Brussel Sprout Slaw, Green Cabbage, Baby kale

Step Two: Roasted Veggies cooked for 30 minutes

Japenese Sweet Potatos: Pre-heat oven to 500 Degrees Fahrenheit. Coat with avocado oil (or in my case I used Spray Coconut Oil). Top with lemon-pepper-garlic spice combination. Most importantly: lay fresh THYME on top because you fancy.

Baby Carrots: I just coat these bad boys. No spices needed for these sweeties. Pop them in right beside the taters. They will come out with such a soft center and hard exterior.

Alternative Options: Broccoli, Brussel Sprout halfs, Cauliflower, Egg Plant, Zucchini Squash

Step Three: Boiled Veggies

Peas: Bring water to a boil and drop a boat-load in. Reduce heat for 5 minutes and drain. This will add texture and sweetness.

Alternative Options: Corn

Step Four:Pickled Veggie

Sauerkraut: Would love to say that this was homemade but I live in Polish neighborhood and I can't beat them. Sourness has been added as well as good gut bacteria.

Alternative Options: Kimchee (spicy+sour)

Step Five: Chose your Fat

This will either be my dressing or as a topping.

Whole Avocado: Straight up. Nothing fancy. Creaminess complete.

Alternative Options: Almond halves, Crushed Peanuts, Peanut Dressing (2 Tbsp Peanut Butter+ 1 Tbsp Soy Sauce+ 1-2 Tbsp Siracha+Water), Avocado Dressing (Food Process avo+salt&pepper+3-4 Tbsp lemon juice)

Step Six: Chose your Protein

Baked Tempeh Chips: Pop tempeh in with the taters and carrots. Spray with coconut oil and season with Lemon & Garlic. Bake until brown usually around the 20 minute mark. Crunch factor increased.

Alternative Options: Oven Baked Tofu, Steamed Tofu, Sautéed Tofu or Tempeh, Cold Chickpeas, Seitan

My dressing: 4 Tbsp Siracha, 6 Tbsp mustard, 1/2 Cup apple cidar vinegar and 1/3 Cup soy sauce.

@Vegan.Bklyn.Foodie Why do you think this is the best Buddha Bowl?

Trying this will be an experience. You are introducing your mouth to every single taste bud, texture and smell that foods can offer. You have hit a majority of the cooking techniques: roast, bake, boil, sauté and steam. You are basically a Buddha Bowl G-d. Show me what you got.