Lunch

Tofu Buddha Bowl

Tofu combined with chickpeas, sweet potato and avocado served on a bed of quinoa with a tahini dressing.

45

min

Meal benefits

Excellent source of essential nutrients and minerals, including folate, B vitamins, magnesium, and phosphorus which all play a major role in energy metabolism, nerve function, heart health, and promotes cell repair

Great source of complete plant based protein that contains all nine essential amino acids, which is great for muscle growth and repair

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

608

Protein

35

g

Fats

28

g

Carbs

64

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

150

g

firm tofu, cubed

50

g

quinoa, uncooked

100

g

sweet potato, cubed

50

g

canned chickpeas, drained and rinsed

0.5

g

avocado, sliced

1

small carrot, shredded

30

g

baby spinach leaves, washed

1

tsp

olive oil

1

tbsp

tahini

1

tbsp

lemon juice

0.5

tsp

paprika

0.5

tsp

garlic powder

0.5

tsp

onion powder

Instructions

_{Step 1/4}

Prepare Tofu

Preheat the oven to 200°C (400°F). In a bowl, toss the cubed tofu and sweet potato with olive oil, paprika, garlic powder, salt, and pepper until well coated. Spread the tofu on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until crispy.

_{Step 2/4}

Assemble Buddha Bowl

While the tofu is baking, prepare the quinoa according to package instructions. Let quinoa rest for a bit before arranging the chickpeas, avocado slices, shredded carrots, and baby spinach leaves over the quinoa.

_{Step 3/4}

Make Dressing

In a small bowl, whisk together tahini, lemon juice, and water to achieve a desired consistency for the dressing.

_{Step 4/4}

Finish and Serve

Once the tofu and sweet potatoes are crispy, add it to the assembled Buddha bowl. Drizzle with the tahini dressing, garnish with sesame seeds if desired, and serve immediately.