Tofu Buddha Bowl Recipe

This Buddha bowl is a complete and balanced meal that you can customize to your liking. It features quinoa, roasted vegetables, crispy chickpeas, and a tahini-lemon dressing. Colorful and filling, it provides fiber, plant-based protein, and healthy fats in every bite.

Author

iRASSHAi

Prep Time

1 hour and 15 minutes

Cooking Time

1 hour and 10 minutes

Servings

5

Category

Main course

Kitchen

Chinese

Ingredients

• 200 g of quinoa
• 400 ml water
• 1 pinch salt
• 2 medium sweet potatoes, diced
• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon of paprika
• 1/2 teaspoon of cumin
• Salt and pepper
• 1 can (240 g drained) of chickpeas
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• Salt
• 1 sliced avocado
• 1 handful of thinly sliced red cabbage
• A few fresh cilantro leaves
• Sesame seeds
• 2 tablespoons sesame paste (or tahini)
• The juice of 1 lemon
• 1 small clove garlic, grated
• 2 to 4 tablespoons of water (depending on the desired consistency)
• Salt

Directions

1. Rinse the quinoa under cold water.
2. Bring the water and salt to a boil.
3. Add the quinoa, cover, and cook over low heat for 12 to 15 minutes.
4. Remove from heat and let sit for 5 minutes before flaking with a fork.
5. Preheat the oven to 200°C (convection).
6. Toss the vegetables with the olive oil and spices.
7. Spread out on a baking sheet lined with parchment paper.
8. Bake for 25 to 30 minutes, until golden brown and tender.
9. Drain and dry the chickpeas.
10. Mix them with the oil, smoked paprika, and salt.
11. Place them on a baking sheet and bake for 20 to 25 minutes at 200°C (they can be baked at the same time as the vegetables).
12. Mix the tahini, lemon juice, and garlic.
13. Gradually add the water until the sauce is smooth and thick enough to coat the dish.
14. Season with salt to taste.
15. Divide the quinoa among 4 bowls.
16. Add the roasted vegetables, chickpeas, avocado, and red cabbage.
17. Drizzle with tahini sauce.
18. Sprinkle with cilantro and sesame seeds.