High Protein Buddha Bowl
Ingredients
- 1 cup cauliflower florets
- 1 medium sweet potato
- 1 cup basmati rice
- 2 tbsp chia seeds
- 1 cup edamame
- 1 block tofu (342g)
- 1 tsp pink pitaya powder
- 1 tbsp olive oil
- 1 tbsp vegan 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 375F.
Mix chia seeds with basmati rice and cook according to package instructions.
Boil edamame and cauliflower for 5 minutes and set aside.
Wash the sweet potato, rub with olive oil, sprinkle with salt and pepper, pierce several times with a fork, and bake for 50 minutes until tender.
Meanwhile, combine the tofu marinade ingredients in a bowl, add cubed tofu, toss to coat evenly, transfer to a baking tray lined with lightly oiled aluminum foil, and bake for 25 minutes until golden brown.
Whisk together 1/4 cup warm water and pitaya powder in a bowl, then add the boiled cauliflower and coat it evenly.
Once the sweet potato is cooked, slice it in half and top with vegan cream cheese.
Assemble all ingredients in a bowl or plate and serve with your favorite toppings.
