Delicious and nutritious, the Protein-Packed Buddha Bowl is a culinary masterpiece that’s sure to satisfy your taste buds while nourishing your body from the inside out. This recipe, sourced from the Tasty site, combines a variety of wholesome ingredients to create a meal that’s not only visually appealing but also bursting with flavor and texture.
Why Choose a Protein-Packed Buddha Bowl?
This Buddha Bowl recipe is the epitome of a balanced meal, offering a generous serving of plant-based protein from tofu and chickpeas, along with an array of colorful vegetables and hearty quinoa. Whether you’re a dedicated vegan, a committed carnivore looking to incorporate more plant-based meals into your diet, or simply someone who enjoys a delicious and filling meal, this Protein-Packed Buddha Bowl ticks all the boxes.
Ingredients:
- 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
Marinade:
- 2 tablespoons vegetable oil
- ½ teaspoon sesame oil
- 1 teaspoon hot sauce
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- ½ teaspoon salt
Preparation:
- Prepare the Marinade: In a small bowl, combine the vegetable oil, sesame oil, hot sauce, dried thyme, paprika, and salt. Set aside.
- Marinate the Tofu: Cut the tofu into cubes and place them in a container. Pour the marinade over the tofu, ensuring it’s evenly coated. Allow the tofu to marinate for at least 30 minutes, or for optimal flavor, marinate it overnight in the refrigerator.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Vegetables: On a baking sheet, lay out the cubed sweet potato, sliced onion, and minced garlic. Drizzle with peanut or vegetable oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- Prepare the Chickpeas: In a medium bowl, combine the drained chickpeas with salt, pepper, chili powder, and garlic powder. Stir to coat the chickpeas evenly. Heat a skillet over medium heat and add the seasoned chickpeas. Cook for about 10 minutes, stirring occasionally, until the chickpeas are crispy and golden brown. Set aside.
- Cook the Tofu: In the same skillet used for the chickpeas, fry the marinated tofu for about 10 minutes on each side, or until golden brown and crispy. Once cooked, slice the tofu to your preference.
- Assemble the Buddha Bowl: In a medium-large bowl, combine the cooked quinoa, leafy greens, roasted sweet potatoes and onions, crispy chickpeas, shredded carrots, sliced avocado, and fried tofu. Squeeze the juice of one lemon over the top for a refreshing finish.
- Enjoy! Serve your Protein-Packed Buddha Bowl immediately, and revel in the wholesome goodness of this nourishing meal. Whether enjoyed for lunch, dinner, or meal prep, this Buddha Bowl is sure to become a favorite in your recipe rotation.
Conclusion:
The Protein-Packed Buddha Bowl is more than just a meal—it’s a celebration of vibrant flavors, textures, and nourishing ingredients. With its generous serving of plant-based protein, fiber-rich vegetables, and wholesome grains, this Buddha Bowl is a delicious and satisfying way to fuel your body and delight your taste buds. Give this recipe a try and experience the joy of wholesome eating firsthand!