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
Make the marinade: in a small bowl, combine the olive oil, hot sauce, paprika, salt and pepper
Add the marinade and tofu to a container and marinate for at least 30 minutes, or up to a day
Lay the sweet potato, onion, and garlic on a baking sheet and bake for 20 minutes on 200ºc
In a medium bowl, add the chickpeas, salt, pepper, chili powder, and chopped garlic to a bowl and stir to combine
Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes
Set chickpeas aside
Fry the tofu for about 10 minutes on each side
Cook the cauliflower rice for about 5 minutes and add 2 tsp of tikka masala
Set aside
Combine the cauliflower rice, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice. .⠀⠀⠀⠀⠀⠀⠀⠀⠀
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