Beautiful Buddha Bowl
This Beautiful Buddha Bowl is nothing short of vibrant, colourful, delicious, and nourishing! It's packed full with protein, and so much flavour! From the roasted veggies to the crispy fried tofu and don't forget about the Dreamy Golden Garlic Dressing, you will fall in love with this beautiful bowl!
Servings 5 people
Ingredients
Roasted Veggies
- 4 small sweet potatoes
- 3-4 beets (purple and golden)
- 1 can chickpeas
- 2 bunches colourful carrots
- seasonings: paprika, chili powder, onion salt, garlic salt, salt and pepper
Grain
- 1 cup grain of choice I use quinoa
Massaged Kale
- 1-2 bunches fresh kale
- 2 tbsp olive oil avocado oil
- 4 tbsp nutritional yeast
- ⅓ tbsp pink Himalayan salt
- lemon juice
Crispy Pan Fried Tofu
- 1 block extra firm tofu
- 5 tsp paprika
- 3 tsp garlic salt & onion salt
- salt and pepper
Golden Garlic Dressing (makes extra)
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- ⅓ cup nutritional yeast
- ½ tbsp tamari
- 1 tbsp honey or maple syrup
- 3 cloves garlic
Toppings
- 1-2 ripe avocados
- purple sauerkraut
- watermelon radish optional garnish
- sprouts optional garnish
Instructions
Roasted Veggies & Your Grain
- Start by cooking your choice of grain, I like to use quinoa, but brown rice, couscous are great too! Preheat oven to 450 degree.
- Wash and prep your veggies to roast as pictured above. Slice your sweet potatoes length wise and make grid lines with your knife so they season perfect! Once your carrots, beets, sweet potatoes, and chickpeas are all prepped and chopped to your liking, generously mix your chickpeas, carrots, and beets, in paprika, onion salt, garlic salt and olive oil (you can mix them or keep separate on your baking sheet). Now generously sprinkle your sweet potatoes with the same seasonings, as well as a little chilli powder and place them face down (skin up).
- Once all your veggies are seasoned and laying on your baking sheet, give one last sprinkle of sea salt and pepper, and place in the oven at 450 degrees for about 20-30 minutes. Depending on the size of your sweet potatoes, they might have to stay in longer than the rest, test with a fork! Veggies should be lightly golden brown!
Crispy Pan Fried Tofu
- While your veggies are roasting we will get started on the tofu. Begin by pressing your tofu in a towel or paper towel to remove some excess liquid. Start cutting the tofu into rectangles, then slice each rectangle diagonally as shown to create 2, 90 degree triangles! Heat a large pan over medium heat with olive oil and evenly place your tofu on here to start to crisp up.
- Mix your tofu seasoning together, paprika, garlic salt, and onion salt, salt and pepper (I'm always generous when I season). After your tofu has been on the heat for about 5, sprinkle this over top and flip the tofu to cook evenly. Once your tofu is nice and coated and crispy, turn down to low heat and add just a splash of tamari to give it a nice coating!
Massaged Kale
- While your tofu is crisping up, you can prep your kale! De-stem and wash your kale, and place it in a large bowl with the lemon juice, olive oil, salt, and nutritional yeast and really work this into the kale with your hands so it starts to soften and shrink noticeably.
Dreamy Golden Garlic Dressing
- In a blender place all the ingredients for the dressing and blend until combined!
Building your Bowl
- Once everything is cooked, crispy and prepped, you can build your bowl! I start with quinoa as my base and place everything individually around that, all your roasted delicious veggies, the massaged kale, crispy tofu, and top it with that dreamy dressing! I also add my avocado here, and the purple sauerkraut! Then mix it all together! It's a dream!