Roasted Veggie and Tofu Buddha Bowl

Roasted Veggie and Tofu Buddha Bowl

Roasted Veggie and Tofu Buddha Bowl

Preparation time: 30 minutes
Cooking time: 30 minutes
Servings: 2

No introduction needed for these nutritious bowls filled with colourful vegetables, grains, nuts and quinoa! This recipe is a great winterized-version of the ever-loved Buddha Bowl. To make the most of it, throw in any leftover veggies from the fridge! For more winter salad ideas, check out our recipes!

Ingredients

  • 1 cup PRANA organic white quinoa
  • 2 cups water
  • 1 tbsp PRANA organic coconut oil
  • ½ block tofu
  • 3 tbsp soy sauce
  • ¼ tsp toasted sesame oil
  • 1 clove garlic, grated
  • 2 tsp maple syrup
  • ¼ cabbage (red or green)
  • 1 ripe avocado
  • 2 carrots
  • 1 cup chickpeas
  • 1 tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp PRANA organic fair trade ground Ceylon true cinnamon
  • 1 pinch of sea salt
  • 2 green onions, finely sliced
  • ⅓ cup PRANA organic nuts (raw European almonds or non-roasted cashews)

Creamy Tahini Sauce

  • ¼ cup tahini
  • Juice of ½ lemon
  • 2 tbsp olive oil
  • 1 clove garlic, grated
  • 1 tbsp maple syrup
  • PRANA unrefined Algarve sea salt, to taste
  • PRANA organic fair trade whole black pepper, ground, to taste
  • A little bit of water, if needed

Preparation

  1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
  2. Peel and cut the carrots into small cubes. 
  3. In a large bowl, combine the chickpeas and carrots with the olive oil, spices, salt and pepper. 
  4. Spread on prepared sheet and roast for 20 minutes, until golden brown.
  5. Cook the quinoa in 2 cups of salted boiling water and add coconut oil (to taste). Cover and reduce heat and simmer for 15 minutes.
  6. Meanwhile, slice the tofu. Prepare the marinade by mixing together in a medium-sized bowl the soy sauce, sesame oil, garlic, and maple syrup. Add the tofu and set aside to marinate.
  7. Prepare the tahini sauce below. 
  8. Finely chop the cabbage and toss with a bit of olive oil. Add salt and pepper to taste. 
  9. Slice the avocado.
  10. Over medium-high heat, grill the marinated tofu slices for 2-3 minutes on each side. 
  11. In a large soup bowl, put the quinoa, chickpeas and carrots to one side, then the cabbage and avocado on the other. Add the tofu slices and drizzle generously with creamy tahini sauce. Garnish with finely sliced green onions.

Tahini Sauce

  1. In a bowl, mix all ingredients together using a whisk. If you wish your sauce to be smoother/creamier, mix ingredients in a food processor.

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