Delicious Buddha Bowl with Veggies and Creamy Tahini Dressing
A vibrant and nutritious Buddha Bowl featuring roasted vegetables, protein-rich tofu, and a creamy tahini dressing, perfect for a wholesome meal.
Ingredients
Vegetables
- 1 cup Quinoa (Can be swapped with brown rice or couscous.)
- 1 cup Broccoli (Can be substituted with zucchini or Brussels sprouts.)
- 1 cup Cauliflower (Consider sweet potatoes for a different twist.)
- 1 medium Red Onion (Yellow or white onions can be a good alternative.)
Protein
- 14 oz Extra Firm Tofu (Grilled chicken or chickpeas are great for non-vegans.)
Dressing
- 1/4 cup Tahini (Almond or peanut butter can work too.)
- 2 tablespoons Lemon Juice (Lime juice is an equally refreshing choice.)
- 2 tablespoons Fresh Mint (Feel free to substitute with basil or cilantro.)
- 2 tablespoons Fresh Parsley (Can be substituted with basil or cilantro.)
- 2 tablespoons Olive Oil (Essential for roasting vegetables.)
- 1/2 teaspoon Kosher Salt (Essential for seasoning throughout the dish.)
- 1/4 teaspoon Ground Black Pepper (Essential for seasoning throughout the dish.)
Instructions
- Cook quinoa according to package instructions and set aside.
- Chop vegetables and toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes.
- Press and cube tofu, then grill or pan-fry until golden.
- Mix tahini, lemon juice, mint, parsley, and a pinch of salt to make the dressing.
- Assemble bowls with quinoa, roasted vegetables, tofu, and drizzle with tahini dressing.
Notes
Feel free to customize the vegetables and herbs for variety.