chopped bok choy (or sub another green, like chard or kale)
1 cup
chickpeas
1 can
olive oil (divided)
3 tbsps
cumin
1 tsp
Salt & pepper to taste
Crispy Tofu
14 oz package extra-firm tofu (pressed and cubed)
1
nutritional yeast
2 tbsps
tamari (or sub soy sauce if not gluten free)
1 tbsp
smoked paprika
1 tsp
garlic powder
1 1/2 tsps
Topping
Avocado
1/2
Spicy Sriracha Peanut Butter Sauce
Spicy Sriracha Peanut Butter Sauce
peanut butter
1/2 cup
sriracha (or more to taste)
1 tbsp
cloves of garlic
2
Juice of one lime
tamari or soy sauce
2 tbsps
fresh ginger
1 tbsp
warm water
1/4 cup
This Buddha Bowl is easy, filling, packed with protein and great to make in bulk for weekly meal prep! Change up the veggies as you like for a little variety!
INSTRUCTIONS
For the tofu:
Preheat oven to 425 F
Drain your block of tofu then press with lots of paper towels or a clean towel under something heavy like a cast iron skillet for 20 minutes
Cut into bite-sized cubes
Add tamari into a bowl and mix in tofu
Stir in nutritional yeast, smoked paprika and garlic powder to coat the tofu
Transfer to a baking sheet lightly greased with olive oil or avocado oil
Bake in the oven at 425 F for 20 minutes. Carefully flip the cubes and then bake for an additional 20-30 minutes depending on how crispy you’d like it (you can also fry these in an air fryer)
While your tofu is draining, prep your veggies – cube your sweet potatoes and chop your bok choy
Drain and rinse chickpeas
For the chickpeas and sweet potatoes:
Add chickpeas and sweet potatoes to a baking sheet on opposite sides
Add 2 tablespoons olive oil (one tablespoon for the sweet potatoes and one for the chickpeas)
Season each with cumin, salt, and pepper
Bake for 25-35 minutes at 425 F, tossing halfway through
For the quinoa:
Rinse quinoa under cold water until the water runs clear
Spray the inside of your instant pot with avocado oil or olive oil
Add 1 cup of quinoa, 1 ½ cups of liquid (I love using miso broth but veggie broth or water is perfect), and a pinch of salt or tamari to instant pot
Lock the lid and set the steam valve to “sealed”
Cook for 1 minute on high pressure
Allow the pressure to release on its own for ten minutes, then release manually
Fluff with a fork
For the bok choy:
Heat a skillet with 1 tablespoon olive oil
Add chopped bok choy to the hot oil and stir until the leaves are wilted
OPTIONAL: toss in a teaspoon of tamari or a little salt & pepper to season
For the sauce:
Add all ingredients into a food processor or blender
Blend until smooth
If you like your sauce a little spicier, add more sriracha or ½ – 1 teaspoon of red pepper flakes
Leftover sauce can be stored in a mason jar in the refrigerator
To make your bowls:
Add a ¼ cup of quinoa to the base of your bowl
Add bok choy, roasted sweet potatoes, chickpeas and tofu
Top with avocado slices and drizzle on spicy peanut sauce
Serve & enjoy!
These bowls reheat well and can be eaten cold. If you plan to meal prep this recipe, you may want to make more veggies. I’ve doubled the veggies and that made enough for lunches for the week.
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