buddha

Roasted Chickpea Quinoa Buddha Bowl

sea salt

oregano

black pepper

onion powder

garlic powder

chickpeas ((drained, rinsed and dried- skins discarded))

olive oil

greens romaine lettuce

quinoa

cucumbers

yellow bell pepper,

grape tomatoes, (halved)

kalamata olives

hummus

smoked paprika

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

In a small bowl, mix together the salt, oregano, black pepper, onion powder and garlic powder. Add the chickpeas and drizzle with the olive oil, then toss to coat the chickpeas with the oil and spices. Spread the chickpeas out on the prepared baking sheet and bake for 30 minutes, stirring halfway through.

Divide the greens between two bowls. Divide the quinoa between the bowls, putting it on top of the lettuce. Next, add the cucumbers, bell pepper, tomatoes and olives, dividing them evenly. Top with the chickpeas, then scoop 2 tablespoons of the hummus on top of each bowl. Sprinkle the hummus with the paprika, and serve.

Très sympa cette manière de présenter son déjeuner, non ? Le buddha Bowl, c’est un déjeuner dans un grand bol qui contient un mélange de céréales et de légumes secs pour apporter les protéines, des légumes cuits et crus, des graines et une sauce pour lier le tout. Il y a tout ce qu’il faut pour faire un déjeuner équilibré, c’est beau, c’est bon, et c’est sain.

Buddha bowl patate douce, pois chiche et chou rouge

g de quinoa

200 g de pois chiches cuits

poignées de pousses d'épinards

poignées de roquette

patates douces

½ chou rouge

c. à s. de mélange de graines

yaourts

c. à c. d'huile d'olive

c. à c. de vinaigre

bouquet de ciboulette

Sel ou sel fin

This Asian-inspired Buddha bowl combines roasted broccoli and sweet potatoes, crispy baked tofu, fresh purple cabbage and your grain of choice. The whole thing is tied together with a sweet peanut soy sauce that&#039;s made from only 3 ingredients yet adds so much flavor. As a whole, this Buddha bowl makes for a very satisfying, balanced and delicious meal.

Healthy Vegan Buddha Bowl with Sweet Peanut Soy Sauce

brown rice/quinoa

purple cabbage

oz block extra firm tofu, cut into 1" cubes (pressed)

soy sauce

sesame oil (divided)

maple syrup

cornstarch

salt

pepper

potatoes

broccoli florets

olive/sesame oil

garlic powder (optional)

peanut butter (or almond/cashew)

green onion

sesame seeds

lime

bagel seasoning

chopped nuts

In a shallow bowl, whisk together the soy sauce, maple syrup, and 3 tablespoons sesame oil. Add in the cubed tofu and marinate for 30 minutes to 2 hours in the refrigerator (longer will make it too soft) making sure all sides are covered. If they aren&#039;t, be sure to mix occasionally.

Preheat oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper. After marinating, line 2 or more sheets of paper towels and place the tofu cubes on it. Lightly press another paper towel on top until dry. Wash out the marinate bowl, or get a new one. Mix the cornstarch, salt, and pepper, and add the dried  tofu. Toss until fully combined, then toss in the remaining 1 tablespoon oil. Place on the prepared pan and bake for 20 minutes, flipping halfway through.

Baked Tofu

Preheat oven to 425 degrees Fahrenheit and line a sheet pan with aluminum foil. Place the sweet potatoes and broccoli on the pan and rub in the oil and seasonings. Bake for 18-20 minutes.

Roasted Vegetables

In a small bowl, whisk all the sauce ingredients together until fully combined.

Peanut Soy Sauce

Divide the ingredients in 2 (or more smaller servings) and fill 2 bowls with rice/quinoa, cabbage, roasted vegetables, and tofu. Drizzle on the peanut soy sauce and top with desired toppings.

Assembling

This Asian Buddha bowl is a super quick 10 mins recipe! It makes 1 Buddha bowl using Asian bowl ingredients like noodles, tofu, and much more!

Asian Buddha Bowl

noodles

red cabbage ((sliced thinly))

bell pepper ((sliced thinly))

carrot ((julienned))

cucumber ((sliced thinly))

edamame

tbsp cashews (or other nuts)

cilantro ((chopped finely))

tsp sesame seeds ((optional))

tofu

rice vinegar

maple syrup (or agave nectar)

Dressing

Prepare your Asian Buddha bowl by bringing a pot of water to boil and adding soba noodles and cook for about 5 minutes or as per package instructions.

Once cooked, drain and rinse the noodles in cold water. Set them aside.

To prepare the tofu, cut in cubes then heat a bit of oil in a pan over medium-high heat.

Add the cubed tofu to the pan and cook until golden brown, flipping frequently for about 4-5 minutes.

In a small bowl, combine soy sauce, maple syrup or agave nectar, and vinegar to make a quick sauce.

Turn the heat to low and pour the sauce over the tofu and toss frequently for an additional minute, allowing the sauce to coat the tofu.

Now use a dressing that you like or make my Almond Butter dressing recipe using almond butter, vinegar, maple syrup (or agave nectar), soy sauce, garlic powder and ground ginger.

Taste the peanut sauce and adjust the amount of soy sauce or sweetener according to your preference. Add small splashes of water to thin out the sauce to your liking.

Now to assemble our bowl, place the cooked soba noodles first. Add some peanut sauce to the noodles.

Add sliced bell pepper, cucumber, red cabbage, carrot, edamame beans, and cashews. Lastly, add the cooked tofu.

Drizzle the desired amount of dressing over the prepared Asian Buddha bowl.

Garnish with freshly chopped cilantro (optional) and a sprinkle of sesame seeds.

Hi Rose, 
Thank you for another quick and easy recipe. Are your edamame beans raw or cooked? Can I cook them along with the soba noodles?

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The most viewed buddha recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine