Cozy Greek Buddha Bowl
Ingredients
Homemade feta
- 1/2 block extra-firm tofu
- 2-3 garlic cloves
- 1/4 cup extra virgin olive oil
- 1/2 tsp black pepper
- 1 tsp sea salt
- 1/2 tsp red pepper flakes
- 1 tsp dried thyme
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil
Chickpeas
- 1 14 oz can chickpeas
- 1/2 tbsp olive oil
- 1/4 tsp ground coriander
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
Squash and onion
- 4 cups butternut squash
- 1 medium red onion
- 1/2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp dried thyme
- 1/4 tsp ground coriander
- Red pepper flakes, as desired
Extras
- 1 1/2 cups Israeli couscous
- Spinach
- Kalamata olives
- Tomatoes
- Vegan Tzatziki
Preparation
Feta
Drain and crumble the tofu into small chunks like feta.
Mince the garlic.
Add all ingredients to a mason jar and lightly shake until well combined.
Leave in fridge overnight.
Chickpea roasting
Preheat oven to 400°F or 204°C.
Drain, rinse and pat dry the chickpeas.
Add remaining ingredients to a bowl and mix until coated.
Place on a lined tray and cook for 10 minutes.
Squash and onion roasting
Peel the squash and cut into cubes about 1 inch in size.
Cut the onions into wedges.
Add squash, onions and their remaining ingredients into the chickpea bowl and mix until coated.
After 10 minutes of cooking chickpeas, push them to the side of the tray, add squash and onions, and cook all for another 20 minutes.
Assembly and serving
Prepare the couscous according to package instructions.
Cut olives in half.
Chop tomatoes.
Plate all ingredients, starting with cooked items to cold, and top with Tzatziki.
