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Charred Shishito and Mango Salsa Bowl

For the salsa:

¼ cup blistered and diced shishito peppers

¼ cup cubed mango

¼ cup cubed avocado

1 stalk green onion, finely chopped

¼ cup cilantro, finely chopped

½ tbsp lime juice

¼ tsp sea salt

¼ tsp maple syrup

For the bowl:

1 handful Bowery crispy lettuce

¼ cup cooked brown rice

½ chicken breast (optional)

Pepitas

Tortilla strips

Bowery Avocado Ranch dressing

Heat a large pan on medium high heat. When the pan is hot add a splash of olive oil and your shishito peppers. Sprinkle with sea salt and let cook.
Cook for 5-7 minutes, tossing occasionally (2-3x) until all peppers have a nice char on both sides. Once cooked, set your shishitos aside to cool.
While your peppers are cooling, chop and prep the rest of your ingredients.
Once your peppers have cooled, dice into small pieces making sure to scrape out the seeds as you go.
In a bowl, combine shishitos, mango, avocado, green onion, and cilantro. Add lime juice, sea salt, and maple syrup, making sure to taste as you go.
For the bowl:
1. Add lettuce, brown rice, and chicken breast (optional) to your bowl.
2. Sprinkle with pepitas and tortilla strips and drizzle on Bowery Avocado Ranch dressing to your liking.
3. Add a large dollop of shishito mango salsa.

Marinated Tofu Sandwich

For the tofu:

1 block extra firm tofu

4 tbsp coconut aminos

2 tsp sesame oil

1 tbsp maple syrup

2 garlic cloves, minced

1 tbsp fresh grated ginger

2-3 tbsp avocado oil

For the sandwich:

2 slices bread of choice

¼ smashed avocado

¼ cucumber, sliced

¼ cup red cabbage, thinly sliced

¼ cup mustard microgreens

1 tbsp vegan mayonnaise

Press the tofu: Cut the tofu into half inch thick slices. Place them evenly on a flat surface, such as a cutting board covered in paper towels, or a kitchen towel. Cover with a layer of paper towels or another kitchen towel, place a large baking tray on top, and then something heavy like a large book or cast iron pan. Press like this for 15 minutes while you make the marinade.
In a small bowl, combine coconut aminos, sesame oil, maple syrup, garlic, and ginger.
Place the pressed tofu in a large, shallow dish. Pour marinade over the tofu and let sit in the fridge, covered, for at least 1 hour. Leaving the tofu overnight will make it even more flavorful!
Cook the tofu: Heat a large skillet on medium high heat and add the avocado oil. Place the marinated tofu in the pan, sprinkle with salt, and fry until brown and crispy on both sides. *Leave the tofu down on the first side until a seal has been formed, meaning the tofu should lift easily.
Assemble your sandwich: add vegan mayonnaise, avocado, cucumber, cabbage, microgreens and tofu to your bread.

Zesty Fennel Caesar Wrap

1 large wrap or tortilla

2 chicken breasts

2 tbsp avocado oil

1 handful of Bowery crispy lettuce

¼ cup thinly sliced celery

¼ cup shaved fennel

1 tbsp finely chopped parsley

1 tbsp shaved parmesan cheese

Parmesan crisps

Sea salt chickpeas

Caesar dressing

Heat a large pan on medium heat. While the pan is heating, wash and dry chicken breasts thoroughly. Season chicken breasts with salt and pepper on both sides.
Once the pan is hot, put a splash of avocado oil in the pan and place chicken breasts top side down. Cook for 6 minutes or until light brown and flip.
Cook the chicken for another 6-8 minutes, or until the internal temperature reaches 165 degrees. Set aside to cool.
While the chicken cools, chop and prep your wrap ingredients.
Once all of the ingredients have been chopped and prepped, assemble your wrap to your liking. Add lettuce, celery, fennel, parsley, chicken, parmesan, and chickpeas.
Toss your ingredients with the caesar dressing and roll into your wrap.