Name: Buddha Bowl | Protein Bowl
Prep time: 45 min
Ingredients: 8 oz 225g Tofu, firm; 2-3 tablespoons Soy sauce; 1 tablespoon Vegetable oil; 1 tablespoon Sesame oil; Black pepper to taste; 1 tablespoon Sriracha/hot sauce (optional); 1 cup 170g Quinoa, cooked; 2 cups 480ml Water; 1/2 teaspoon Salt; 1 medium-large Sweet potato (diced); 1-2 tablespoons Olive oil; Salt to taste; Black pepper to taste; 1/2 teaspoon Oregano; 1/2 teaspoon Paprika; 1/2 teaspoon Cumin; Avocado; Spinach; Lemon; Almonds (halved (optional))

4.50 from 8 votes

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Whether you call it that Buddha bowl, powder bowl or protein bowl, one thing is sure, this recipe is healthy, packed with proteins, very nutritious and perfect as peal prep for school or work. This delicious meal is vegan and easily can change the topping according to your preferences.

A vibrant bowl of food containing quinoa, diced tofu, sliced avocado, cubed sweet potatoes, and fresh spinach leaves, all arranged in sections. The ingredients are colorful and neatly organized, creating an appetizing and healthy meal.

Buddha Bowl | Protein Bowl

4.50 from 8 votes

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Prep Time 45

WORK TIME 15

DIFFICULTY Medium

Cuisine World

Servings yields

Ingredients

For the tofu:

8 oz 225g Tofu, firm
2-3 tablespoons Soy sauce
1 tablespoon Vegetable oil
1 tablespoon Sesame oil
Black pepper to taste
1 tablespoon Sriracha/hot sauce optional

Foe the Quinoa:

1 cup 170g Quinoa, cooked
2 cups 480ml Water
½ teaspoon Salt

For the sweet potato:

1 medium-large Sweet potato diced
1-2 tablespoons Olive oil
Salt to taste
Black pepper to taste
½ teaspoon Oregano
½ teaspoon Paprika
½ teaspoon Cumin

Topping:

Avocado
Spinach
Lemon
Almonds halved (optional)

Instructions

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DIRECTIONS
1. Marinate the tofu: in a bowl, mix soy sauce, vegetable oil, sesame seed oil, sriracha and other seasoning to taste.
2. Cut the tofu into cubs, transfer to the bowl, mix until well coated. Allow to sit for at least 30 minutes.
3. Meanwhile make the quinoa: Rinse the quinoa under cool water, until the water comes out transparent. Put rinsed quinoa in a medium saucepan, add water and 1/2 teaspoon of salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy. Turn the heat off and let stand, covered, for 5 minutes. Set aside. Open the fluff the quinoa with a fork.
4. Make the sweet potato: peel the sweet potato, then dice into cubs. In a bowl mix olive oil, salt, pepper, oregano, paprika and cumin. Add sweet potato cubs and mix until well coated.
5. Fry the sweet potato over medium heat for about 6-8 minutes, until tender. Set aside.
6. Cook marinated tofu: heat a large pan over medium-high heat. Add marinated tofu and cook, stirring occasionally, for about 6-8 minutes.
7. Assembly: assemble individual bowl with quinoa, baby spinach, toasted sweet potato, marinated tofu, avocado and other topping that you like. Squeeze few drops of lemon juice and serve.
8. Or arrange in a container as a meal prep.