Sweet Potato Chickpea Buddha Bowl

Ingredients

  • for 2 servings⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 200g tofu⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 sweet potato (200g)⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 red onion⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 cloves garlic⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 230g chickpeas (1 can)⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 teaspoon chili powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 300g cooked cauliflower rice⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 tsp tikka masala⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 50g leafy greens (salad)⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 carrot⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 avocado⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1/4 lime ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • salt and pepper to taste ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • marinade (for tofu)⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 tbsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 tsp hot sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 tsp paprika⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • salt and pepper to taste ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Preparation

  1. Make the marinade: in a small bowl, combine the olive oil, hot sauce, paprika, salt and pepper

  2. Add the marinade and tofu to a container and marinate for at least 30 minutes, or up to a day

  3. Lay the sweet potato, onion, and garlic on a baking sheet and bake for 20 minutes on 200ºc

  4. In a medium bowl, add the chickpeas, salt, pepper, chili powder, and chopped garlic to a bowl and stir to combine

  5. Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes

  6. Set chickpeas aside

  7. Fry the tofu for about 10 minutes on each side

  8. Cook the cauliflower rice for about 5 minutes and add 2 tsp of tikka masala

  9. Set aside

  10. Combine the cauliflower rice, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice. .⠀⠀⠀⠀⠀⠀⠀⠀⠀

  11. Worldwide vegan movement connecting people?⠀

Related recipes

Load more