Tofu Buddha Bowl
I had a phase a little while ago where most of the meals I was making home looked a little like the one below. Gathering nutritious, yummy and colourful foods together in a bowl. For whatever reason, I had stopped recently until last weekend I ate a few meals out in cafes that reminded me of the brilliance of the buddha bowl. I decided that there was a way to recreate at home for a fraction of the cost, and use ingredients that did not use too much ingredients.
The trick of these bowls is to not be afraid to swap something out for another if you have different ingredients, dislike the taste.
spinach for rucola
sweet potato for carrots or squash
parsley for coriander
tofu for another protein
cous cous for quinoa or bulgur
cabbage for beetroot
any dressing of choice!
Tofu Buddha Bowl
- 2 medium sweet potato, diced into small cubes
- 2 handfuls of spinach leaves, roughly chopped
- 1 handful of shredded red cabbage
- 1/2 Cup of tofu, diced into small cubes
- 1/2 TBSP Soy Sauce
- 1/2 Cup Cous Cous, cooked weight
- 2 TBSP Sauerkraut
- 1 TBSP Handful parsley, chopped
- 1 TBSP Tahini
- 1 TSP Honey
- 1 TSP Sesame Oil
- Grind of Salt
- Preheat the oven to 370 degrees F.
- Prepare all the ingredients as describes in the ingredient list.
- Roast the sweet potato on a lined baking try for around 30 minutes until soft.
- In a bowl, carefully coat the tofu with the soy sauce and mix together.
- Prepare the couscous according to package instructions and season with a grind of salt and pepper.
- Heat a non-stick pan over a medium heat, add a small amount of oil and then cook the tofu until golden - probably around 15 minutes - turning them around every now and again.
- Prepare the tahini drizzle by mixing all the ingredients together into a small bowl until combined - using a little water to loosen if needed.
- Prepare the bowls by arranging the spinach, couscous, cabbage, sauerkraut, sweet potato and tofu around the bowl. Finish with a sprinkle of parsley and the tahini drizzle.