Protein-Packed Vegan Buddha Bowl

local_grocery_store Ingredients

• 1 cup Quinoa, cooked
• 1 can Chickpeas, drained and rinsed
• 8 ounces Tofu, pressed and cubed
• 1 head Broccoli, cut into florets
• 2 Carrots, julienned
• 1 Red Bell Pepper, sliced
• 1 Avocado, sliced
• 1 tablespoon Sesame Seeds, toasted
• 1 Lemon, juiced
• 2 tablespoons Olive Oil
• to taste Salt
• to taste Black Pepper

restaurant_menu Method

1. 1.Preheat the oven to 400°F (200°C).
2. 2.In a large bowl, combine the tofu, olive oil, salt, and black pepper. Toss until the tofu is well coated.
3. 3.Spread the tofu in a single layer on a baking sheet. Bake for 20-25 minutes, or until golden brown and crispy.
4. 4.In a separate bowl, toss the broccoli florets with olive oil, salt, and black pepper.
5. 5.Spread the broccoli on another baking sheet. Roast in the oven for 15-20 minutes, or until tender and slightly charred.
6. 6.While the tofu and broccoli are baking, prepare the quinoa according to package instructions.
7. 7.In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to make the dressing.
8. 8.Divide the cooked quinoa among two bowls. Top with the roasted tofu, broccoli, chickpeas, carrots, red bell pepper, and avocado slices.
9. 9.Drizzle the dressing over the Buddha bowls and sprinkle with toasted sesame seeds.
10. 10.Serve immediately and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to customize your Buddha Bowl with your favorite vegetables and toppings.
• chevron_rightAdd a drizzle of tahini or your favorite sauce for an extra burst of flavor.
• chevron_rightMake a big batch of roasted tofu and veggies to enjoy throughout the week.
• chevron_rightDouble the recipe if you're serving a larger crowd or want leftovers for lunch the next day.