High Protein Buddha Bowl with Pitaya Cauliflower, Edamame, Baked Tofu, Chia Basmati Rice, and Sweet Potato
Ingredients
- 1 cup cauliflower florets
- 1 medium sweet potato
- 1 cup basmati rice
- 2 tbsp chia seeds
- 1 cup edamame
- 1 block tofu (342g), dried with paper towels and cubed
- 1 tsp pink pitaya powder (e.g., @suncorefoods)
- 1 tbsp olive oil
- 1 tbsp vegan cream cheese (e.g., @kitehillfoods chive cream cheese)
- Salt and pepper to taste
Tofu Marinade
- 1/4 cup water
- 2 tbsp white miso
- 2 tbsp white vinegar
- 2 tsp shoyu sauce, low sodium
- 3 tsp maple syrup
- 3 tsp sesame oil
Preparation
Preheat the oven to 375°F (190°C).
Mix chia seeds with basmati rice and cook according to the packet instructions.
Boil edamame and cauliflower for 5 minutes, then set them aside.
Wash the sweet potato, rub it with olive oil, sprinkle with salt and pepper, pierce it 4 times on each side with a fork, and place it in the oven for 50 minutes or until tender.
In a bowl, mix the tofu marinade ingredients. Toss the cubed tofu in the marinade until evenly coated, then transfer it to a baking tray lined with lightly oiled aluminum foil. Bake for 25 minutes or until golden brown.
Mix 1/4 cup warm water and pink pitaya powder with a whisk to create a pink sauce. Transfer the boiled cauliflower into the bowl and evenly coat it with the sauce.
Once the sweet potato is ready, slice it in half and top it with vegan cream cheese.
Assemble all the ingredients in a bowl or on a plate.
Serve with your favorite toppings.
Enjoy!
