Protein-Packed Pitaya Cauliflower 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), dried and cubed
- 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 375°F (190°C).
Mix chia seeds with basmati rice and cook according to packet instructions.
Boil edamame and cauliflower for 5 minutes, then set aside.
Wash the sweet potato, rub it with olive oil, sprinkle with salt and pepper, pierce it with a fork a few times on each side, and bake in the oven for 50 minutes or until tender.
In a bowl, mix the tofu marinade ingredients, then toss the cubed tofu in the marinade until evenly coated. Transfer the tofu to a baking tray lined with lightly oiled aluminum foil, and bake for 25 minutes or until golden brown.
Mix 1/4 cup of warm water and the pink pitaya powder with a whisk to create a colorful coating. Transfer the boiled cauliflower into the bowl and evenly coat it with the pitaya mixture.
Once the sweet potato is ready, slice it in half and top it with vegan cream cheese.
Assemble all the prepared ingredients into a bowl or on a plate.
Serve your Protein-Packed Pitaya Cauliflower Buddha Bowl with your favorite toppings.
