buddabowl

Steam carrots in the microwave in just minutes! Depening on how many watts your microwave is, cook time may vary.

How to Steam Carrots in the Microwave

carrots (in 1/2" thick rounds)

water

tbsp butter (to taste)

salt & black pepper (to taste)

Place carrots and water in a microwave safe dish. Cover with a plate or lid and microwave on high for about 3 minutes. Check for doneness. Microwave in 30 second intervals until desired doneness. Drain. Transfer to serving dish, mix in the butter to melt, and season with salt and pepper.

This yummy crispy tofu bowl with irresisitable teriyaki sauce will satisfy anyone! Learn how to oven roast tofu and vegetables at the same time.

Roasted Tofu Buddha Bowl with Pineapple Teriyaki Sauce

tofu

olive oil

broccoli

bell pepper (thick slices)

onion

edamame

quinoa

salt ((optional))

pineapple

soy sauce

tbsp vinegar (apple cider vinegar vinegar

ginger (use microplane grater)

garlic (minced)

tbsp sesame seeds

Heat oven to 400F.

Drain the tofu and pat very dry with a paper towel to absorb as much moisture as possible. Cut tofu into 1&quot; cubes. Drizzle about 1 tbsp olive oil on a baking sheet, add in the tofu and shake the baking sheet a bit to coat the tofu. Drizzle just a little more olive oil on top of the tofu.  Go ahead and put the tofu in the oven to start baking while we proceed with recipe.

Start with Roasting Tofu

Combine water and quinoa in a pot over high heat and bring to a boil. Cover, turn heat to medium, and let simmer. Set timer for 15 minutes.

Begin Cooking Quinoa

In a bowl, toss all the remaining vegetables - except for the edamame - with olive oil. Place vegetables on second baking sheet and into the oven, with the tofu. At this time, you can turn/rotate the tofu cubes.

Roast Rest of Veggies

In a mason jar, add all the ingredients for the sauce. Cover tightly and shake. Give it a taste...do you want it a little sweeter? Add a tablespoon of honey. If it&#039;s too salty, add 1-2 tablespoons of water.

Make Pineapple Teriyaki Sauce

Once the quinoa timer goes off, remove from heat, fluff quinoa with a fork, season with salt.  Let&#039;s check on the veggies next - the vegetables should be nicely roasted. Tofu should be just about done.

In four big beautiful bowls, spoon two generous scoops of quinoa, followed by a couple handfuls of roasted veggies and the cooked edamame. Next add in your tofu or lean protein, drizzle with teriyaki sauce, and sprinkle with sesame and chia seeds.

Finishing it All Up

Make a fresh Buddha bowl based on a Vietnamese rice noodle salad, complete with lime juice-fish sauce dressing and lemongrass beef. Just as good with tofu or shrimp! Store extra sauce in the fridge for up to 5 days.

Rice Noodle Buddha Bowl with Vietnamese dressing

rice vermicelli noodles (or grain of choice)

cooking oil (optional)

head Bibb lettuce, torn into large pieces

shallot

garlic

fish sauce (or soy sauce)

brown sugar

flank steak,

cooking oil

lime juice (freshly squeezed)

fish sauce

sugar

Thai bird chilies, sliced (optional)

water (as needed)

shallots

Bring a pot of water to boil over high heat. Place vermicelli noodles in the boiling water an remove from heat. Let sit until softened, 4 to 5 minutes. Drain using a colander and rinse under cold water. Drain away excess water, tossing noodles with oil if they stick together.

Prepare the noodles:

Puree lemongrass, shallot, garlic, fish sauce, and sugar in a food processor. Place in a medium bowl or resealable bag; add steak and toss to coat. Let marinate at least 30 minutes, up to a day.

Heat cooking oil in a pan over medium-high heat. Remove steak from marinade and sear in the hot pan, without stirring, until no longer pink, 3 to 4 minutes per side.

Marinate the beef:

Mix dressing ingredients together. Let chill until ready to use.

For the dressing:

Divide rice noodles between serving bowls. Top with 2 handfuls of veggies, flank steak, and beef. Drizzle peanut sauce over ingredients and top with fried shallots.

Assembling the bowls:

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