Buddha Bowls

 Although there are hundreds of ideas and combinations, this on is a tried and true winner. The marinade is on of the best I’ve ever had! Try it. You’ll like it!

Makes 4 Buddha bowls

16 oz extra firm tofu, drained and pressed to release most of the moisture, cut into 4 slices

2 large Garnet sweet potatoes, diced

1 large purple or sweet onion, cut into small wedges

2 cups broccoli crowns, cut into bite sized pieces

2 large garlic cloves, pressed

2 Tbsp olive oil 

Salt and pepper to taste

1 recipe of my hummus, click here for recipe 

Small box of baby kale or spinach (any leafy greens)

Shredded carrots (about 1 cup)

2-3 cups cooked tri-colored quinoa

2 green onions, sliced thinly, including whites and greens of the onion

2 ripe avocados, peeled, pitted and cut in half

2 small sheets of nori, cut into small strips 

1 recipe of Tahini sauce, recipe here

Marinade for Tofu

1/4 c neutral oil such as canola oil

1 tsp toasted sesame oil

2 tsp+ siracha 

3 tsp dried thyme or 5-6 tsp fresh thyme 

1 tsp smoked paprika 

1 tsp sweet paprika 

1 tsp salt

Pepper to taste

Prepare hummus and quinoa ahead of time. 

In a large flat bowl, mix marinade and place tofu in marinade, covering all sides. Marinate for at least a half hour, turning a halfway through time. 

Preheat oven to 425 degrees. While tofu is marinating, prepare the sweet potatoes, purple onion, and broccoli. Place on a large baking sheet, mix garlic with oil and drizzle over the vegetables and salt and pepper to taste. Roast in oven 20 minutes, turning halfway during baking time. Keep veggies warm.

When tofu is done marinading, heat a large pan. Place all 4 pieces in the pan with the marinade and cook for about 8 minutes on a side or until both sides are browned and crispy. 

 

Buddha Bowl Assembly 

 

In a large bowl, put 1/2 cup of quinoa, then in small sections add, roasted veggies, a scoop of hummus, carrots, greens, one piece of tofu (cut up if desired), a half avocado, sliced or cubed. Drizzle tahini dressed all over, then sprinkle with green onion and nori. 

Serve with additional tahini sauce if you doubled the batch and hummus and pita chips on the side, if desired.

Any roasted veggies work! Try Brussels sprouts, eggplant, zucchini or tomatoes. 

Instead of hummus, serve with roasted chickpeas.

The possibilities are endless!