Buddha Bowl

Name: Buddha Bowl
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 3/4 cup uncooked quinoa; 3/4 pound cut broccoli florets; 3/4 pound cut cauliflower florets (about 1/2 medium-sized head, cut into slightly smaller pieces than the broccoli); 1 medium red onion (cut into 1/2-inch rings, rings mostly separated but still left "chunky" (no need to split every layer)); 2 tablespoons extra virgin olive oil; 1/2 teaspoon kosher salt (plus additional for cooking the quinoa); 1/4 teaspoon ground black pepper; 1 block extra firm tofu ((12 to 14-ounces) (do not use firm or silken), removed from packaged and pressed dry); 2 small ripe Hass avocados; Optional for serving: Sliced cucumbers (and toasted almonds or pistachios, additional fresh mint and parsley); 1/2 cup tahini* (well stirred); 1/4 cup freshly squeezed lemon juice (about 2 large lemons); 1 1/2 cups lightly packed fresh mint leaves (about 1 of the herb packs); 1/2 cup lightly packed fresh parsley leaves; 3/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper

This vibrant Buddha Bowl is a nourishing blend of quinoa, roasted veggies, and creamy avocado, perfect for anyone seeking a wholesome and satisfying meal. It’s not only colorful and delicious but also packed with nutrients to keep you energized throughout the day!

Ingredients

0.8 cupuncooked quinoa
0.8 poundcut broccoli florets
0.8 poundcut cauliflower florets (about 1/2 medium-sized head (cut into slightly smaller pieces than the broccoli))
1medium red onion (cut into 1/2-inch rings (rings mostly separated but still left "chunky" (no need to split every layer)))
2 tablespoonsextra virgin olive oil
0.5 teaspoonkosher salt (plus additional for cooking the quinoa)
0.3 teaspoonground black pepper
1block extra firm tofu ((12 to 14-ounces) (do not use firm or silken) (removed from packaged and pressed dry))
2small ripe Hass avocados
Optional for serving: Sliced cucumbers (and toasted almonds or pistachios (additional fresh mint and parsley))
0.5 cuptahini* (well stirred)
0.3 cupfreshly squeezed lemon juice (about 2 large lemons)
1 cupslightly packed fresh mint leaves (about 1 of the herb packs)
0.5 cuplightly packed fresh parsley leaves
0.8 teaspoonkosher salt
0.3 teaspoonground black pepper

Instructions

Step 0 of 8 completed

Rinse the quinoa under cold water, then combine it with 1 1/2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the water is absorbed.

While the quinoa cooks, preheat your oven to 400°F (200°C). On a baking sheet, toss the broccoli and cauliflower florets with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread them out in a single layer.

Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, giving them a stir halfway through for even cooking.

While the veggies are roasting, prepare the tofu. Press the tofu to remove excess moisture, then cut it into cubes. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the tofu cubes, season with salt and pepper, and cook for about 10-12 minutes, stirring occasionally, until golden and crispy on all sides.

For the tahini dressing, whisk together the tahini, lemon juice, mint leaves, parsley, 3/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl until smooth. You can add a little water to thin it out if desired.

Slice the avocados and cucumbers, if using, for garnish. Once everything is cooked, fluff the quinoa with a fork and divide it among four bowls.

Top each bowl with the roasted broccoli and cauliflower, crispy tofu, sliced avocado, and cucumbers. Drizzle generously with the tahini dressing.

Garnish with toasted almonds or pistachios if you like, and enjoy your nutritious Buddha Bowl!

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Adapted from wellplated.com. Ingredients sourced from the original; description and instructions are original to Fork.