Protein-Packed Vegan Buddha Bowl

local_grocery_store Ingredients

• 1 cup Quinoa, cooked
• 1 can Chickpeas, drained and rinsed
• 8 oz Tofu, pressed and cubed
• 1 head Broccoli, cut into florets
• 2 Carrots, julienned
• 1/2 head Red Cabbage, shredded
• 1 Avocado, sliced
• 1 tbsp Sesame Seeds, toasted
• 1 Lime, cut into wedges
• 1/4 cup Cilantro, chopped
• 2 tbsp Soy Sauce, low sodium
• 1 tbsp Rice Vinegar
• 1 tbsp Maple Syrup
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 2 tbsp Olive Oil

restaurant_menu Method

1. 1.Preheat the oven to 400°F (200°C).
2. 2.In a bowl, toss the cubed tofu with soy sauce, garlic, ginger, and 1 tablespoon of olive oil. Let marinate for 10 minutes.
3. 3.Spread the marinated tofu on a baking sheet and bake for 20-25 minutes, or until crispy and golden brown.
4. 4.In a small bowl, whisk together the rice vinegar, maple syrup, and remaining olive oil to make the dressing.
5. 5.In a large bowl, combine the cooked quinoa, chickpeas, broccoli, carrots, red cabbage, and avocado.
6. 6.Drizzle the dressing over the bowl and toss to combine.
7. 7.Divide the mixture into bowls and top with the crispy tofu.
8. 8.Garnish with toasted sesame seeds, chopped cilantro, and a squeeze of lime juice.
9. 9.Serve and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to customize your Buddha Bowl with your favorite vegetables and toppings.
• chevron_rightYou can add a drizzle of sriracha or hot sauce for some extra heat.
• chevron_rightMake a big batch of the crispy tofu and store it in the fridge for easy meal prep.
• chevron_rightIf you're not a fan of tofu, you can substitute it with tempeh or roasted chickpeas.
• chevron_rightDon't skip the toasted sesame seeds and lime juice, they add a burst of flavor to the bowl.