Vegan Buddha Bowl (vg, Gf) Recipe
Roasted sweet potato, broccoli, sliced avocado, spinach quinoa, and fried tofu tossed in sweet Thai chili sauce.
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Ingredients
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Buddha Bowl Ingredients
Method
Preparation Instructions
- 1
Roasting the Sweet Potato and Broccoli
Preheat the oven to 400°F (200°C). Cut the sweet potato into cubes and the broccoli into florets. Toss them in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly crispy.
- 2
Cooking the Quinoa
While the vegetables are roasting, rinse the quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and set aside.
- 3
Frying the Tofu
Press the tofu to remove excess moisture. Cut it into cubes and heat 1 tablespoon of olive oil in a pan over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Drizzle with 1 tablespoon of sweet Thai chili sauce and toss to coat.
- 4
Assembling the Buddha Bowl
In a large bowl, layer the cooked quinoa, roasted sweet potato, broccoli, fresh spinach, sliced avocado, and fried tofu. Drizzle the remaining sweet Thai chili sauce over the top and serve immediately.