Tofu Buddha Bowl

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Prepare Tofu

Preheat the oven to 200°C (400°F). In a bowl, toss the cubed tofu 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.

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Assemble Buddha Bowl

While the tofu is baking, prepare the base of the Buddha bowl with cooked quinoa. Arrange cooked sweet potato, chickpeas, avocado slices, shredded carrots, and baby spinach leaves over the quinoa.

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Make Dressing

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

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Finish and Serve

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