Easily modified to meet your likes & dietary preferences. The ingredients listed below are simply a suggestion based off the things I love to eat! Not into tofu, use grilled chicken. Have a favorite dressing, use that instead of the Angelo Pietro.
Please don't hesitate to post your recipe tweaks / suggestions in the comments!
1c Cooked & Cooled Rice - I didn't have a bag of mixed grain wild rice so I combined steamed basmati rice and wild rice. Once both were cooked (according to package directions & separately, due to cooking times), I mixed them together in a large bowl and refrigerated them for 2 hours before using to serve. Add in a little vegetable oil if the rice is especially sticky. The condensation from putting the warm, covered rice in the fridge kept mine moist enough. Use whatever rice / rice combination you prefer / have on hand!
1/4c Cooked Tofu - I cut mine into smaller, bite size pieces before coating in cornstarch. But I used the recipe linked. I pressed the tofu while the rice was cooking. You can also use raw tofu or substitute any protein of your choice
1/2c Raw Kale, torn off from the stems
1/3c Wonton Strips (recipe below)
1/4c Red Bell Pepper, diced
1/4c Scallions, finely cut
1/4c Shredded Carrot
1/4c Celery, diced
1/4c Sliced Almonds (you can toast them, but I left mine raw)
2T Angelo Pietro Sesame Miso Dressing
1T Sesame Seeds
1. Preheat oven to 350F
2. Cut egg roll wrapper in half with a pizza cutter
3. Cut each half into 1/2" strips
4. Line baking sheet with parchment paper
5. Place strips on baking sheet and spray lightly with cooking spray
6. Bake 8 minutes, rotating the baking sheet halfway
I recommend using Nasoya brand egg roll wrappers to make your wonton strips. There are other brands out there, but Nasoya is vegan friendly!
1. In large, shallow bowl, spoon in rice and spread evenly over the bottom
2. Top with your choice of above protein / vegetables or use any combination that you like
3. Add dressing and sesame seeds
4. Enjoy (and leave your bowl recipe in the comments below!)