Protein-Packed Buddha Bowl
Nourish your body and soul with a protein-packed Buddha bowl, where an array of wholesome ingredients come together in a medley of flavors and textures. This nutritious powerhouse is a delicious testament to mindful eating.
for 2 servings
- 8 oz firm tofu (225 g), drained
- 1 sweet potato, peeled and cubed
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon peanut or vegetable oil
- 1 cup chickpeas (200 g), drained
- ½ teaspoon salt, plus more to taste
- ½ teaspoon pepper, plus more to taste
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 ½ cups cooked quinoa (255 g)
- 1 cup leafy greens (40 g), such as mesclun, baby kale, or spinach
- ¼ cup shredded carrots (25 g), shredded
- 1 avocado, diced
- Juice of 1 lemon
- 2 tablespoons vegetable oil
- ½ teaspoon sesame oil
- 1 teaspoon hot sauce
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- ½ teaspoon salt
- Calories 1008
- Fat 46g
- Carbs 120g
- Fiber 22g
- Sugar 18g
- Protein 35g
Estimated values based on one serving size.
- Make the marinade: In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt. Set aside.
- Add the marinade and tofu to a container and marinate for at least 30 minutes, or up to a day.
- Preheat the oven to 400ºF (200ºC).
- Lay the sweet potato, onion, and garlic on a baking sheet and drizzle with oil. Season with salt and pepper. Bake for 20-25 minutes.
- In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.
- Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Set chickpeas aside.
- Fry the tofu in the same pan for about 10 minutes on each side.
- Slice tofu to your preference.
- Combine the quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice
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