Healthy & Satisfying: A Vegan Buddha Bowl Featuring Quinoa & Protein-Rich Tofu! 🎉
Ingredients:
- 1 cup (approximately 185 grams) cooked quinoa
- 1 block (14 ounces or 400 grams) extra-firm tofu, pressed and cubed
- 1 tablespoon olive oil
- 1 teaspoon soy sauce or tamari
- ½ teaspoon garlic powder
- 1 cup (approximately 150 grams) broccoli florets, roasted
- 1 cup (approximately 150 grams) chopped carrots, roasted
- ½ avocado, sliced
- ¼ cup (approximately 30 grams) shelled edamame
- For the dressing:
- 2 tablespoons tahini
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1-2 tablespoons water (to thin)
Directions:
1. Preheat your oven to 400°F (200°C). Toss the cubed tofu with olive oil, soy sauce (or tamari), and garlic powder. Roast on a baking sheet for 20-25 minutes, or until golden brown and crispy.
2. Toss the broccoli florets and chopped carrots with a little olive oil, salt, and pepper. Roast on a separate part of the baking sheet (or a separate sheet) for 15-20 minutes, or until tender.
3. Prepare the dressing. In a small bowl, whisk together the tahini, soy sauce (or tamari), rice vinegar, maple syrup, and water until smooth. Add more water if needed to reach your desired consistency.
4. Assemble the Buddha bowls. Divide the cooked quinoa among bowls. Arrange the roasted tofu, roasted broccoli and carrots, sliced avocado, and edamame on top of the quinoa.
5. Drizzle the dressing generously over the bowls. Serve immediately.
Recipe Information:
Preparation Time: 20 minutes | Cooking Time: 20-25 minutes | Total Time: 40-45 minutes | Calories per Serving: Approximately 400-450 | Number of Servings: 2-3
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