#PlantBasedBowl challenge Feb 22-Mar 18

Cafes around the city are crafting their best plant-based bowl for Vancouver Foodster’s #PlantBasedBowl challenge running from Feb 22-Mar 18. Our submission is a base of spinach and lettuce tossed in a creamy avocado lime dressing, with a side of spiced grilled tempeh by @Tempea, roasted smoky carrot sticks, crowned with crispy blue corn tortilla chips and finished off with sunflower sprouts from @GiddyUpAndGrow. It’s a rainbow of a dish!

Taste your way through the challenge and then vote at Vancouver Foodster’s Facebook page!