Vegan Protein-Packed Buddha Bowl
Ingredients
- 8 oz firm tofu (225 g), drained
- 1 sweet potato, peeled and cubed
- 1 onion, sliced
- 2 cloves garlic
- 1 tbsp peanut or vegetable oil
- 1 cup chickpeas (200 g), drained
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 1/2 cups cooked quinoa (255 g)
- 1 cup leafy greens (40 g), such as mesclun, baby kale, or spinach
- 1/4 cup shredded carrots (25 g)
- 1 avocado, diced
- Juice of 1 lemon
Marinade
- 2 tbsp vegetable oil
- 1/2 tsp sesame oil
- 1 tsp hot sauce
- 2 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp salt
Preparation
Make the marinade by combining vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt in a small bowl and set aside.
Add the marinade to the tofu in a container and marinate for at least 30 minutes or up to a day.
Preheat the oven to 400ºF (200ºC).
Lay the sweet potato, onion, and garlic on a baking sheet, drizzle with oil, season with salt and pepper, and bake for 20-25 minutes.
In a medium bowl, combine the chickpeas with salt, pepper, chili powder, and garlic powder and stir.
Transfer the chickpeas to a skillet and cook over medium heat for about 10 minutes, then set aside.
Fry the tofu in the same pan for about 10 minutes on each side.
Slice the tofu to your preference.
Combine quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top with lemon juice.
Enjoy!
