Buddha Bowl with Quinoa, Tofu, and Tahini Dressing
Ingredients
The Buddha Bowl
-
¾
cup
uncooked quinoa
-
¾
pound
broccoli florets
-
¾
pound
cauliflower florets
-
1
medium
red onion
-
2
tablespoons
extra virgin olive oil
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
1
block
extra firm tofu
-
2
small
Hass avocados
-
to taste
optional
sliced cucumbers
-
to taste
optional
toasted almonds or pistachios
The Tahini Dressing
-
½
cup
tahini
-
¼
cup
freshly squeezed lemon juice
-
1½
cups
fresh mint leaves
-
½
cup
fresh parsley leaves
-
¾
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
Instructions
- Cook the quinoa in boiling water with salt until liquid is absorbed, then fluff and let it stand.
- Preheat the oven and prepare tofu by pressing and cutting it into cubes.
- Arrange tofu on one baking sheet and broccoli, cauliflower, and onion on another, drizzling with olive oil and seasoning.
- Bake the tofu until firm and the vegetables until caramelized, flipping the vegetables halfway through.
- Prepare the tahini dressing by blending all dressing ingredients until smooth.
- Toss the baked tofu with some dressing, then assemble the bowls with quinoa, vegetables, tofu, and avocado.
- Serve with additional toppings and remaining dressing on the side.
Nutrition Facts (estimated)
Servings
4 servings
Calories
755
Total fat
48g
Total carbohydrates
64g
Total protein
28g
Sodium
20mg
Cholesterol
0mg
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