Roasted Veggie and Tofu Buddha Bowl

Prep Time 30 minutes
Cook Time 30 minutes
Servings 2 portions

No introduction needed for these nutritious bowls filled with colorful 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 this hearty bowl! For more winter salad recipe ideas, visit our blog!

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How It's Made

Ingredients

Directions

  1. Preheat the oven to 400°F. Peel and cut the carrots into small cubes. In a large bowl, combine the chickpeas and carrots with olive oil, spices, salt and pepper. Spread on a baking sheet lined with parchment paper and roast for 20 minutes, until they are golden brown.
  2. Cook the quinoa in 2 cups of salted boiling water and add a tablespoon of coconut oil (to taste). Cover and reduce heat and simmer for 15 minutes.
  3. Meanwhile, slice the tofu, and 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.
  4. Prepare the tahini sauce below. Finely chop the cabbage, and toss in a bit of olive oil. Add salt and pepper to taste. Slice the avocado.
  5. Over medium-high heat, grill the marinated tofu slices for 2-3 minutes on each side. In a large soup bowl, add 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.

How It's Made: Creamy Tahini Sauce

Ingredients

Directions

  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.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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