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Goddess Buddha Bowl

Serves: 2

Ingredients:

Buddha Bowl:

  • ½ cup of uncooked quinoa, rinsed and drained
  • 225g of firm tofu, drained
  • ¼ cup of salt-reduced tamari sauce
  • 2-3 TBSP of raw apple cider vinegar
  • ¼ cup of raw sesame seeds
  • ¼ head of large broccoli, cut into florets
  • 1 TBSP of extra virgin olive oil
  • Good quality salt and black pepper to taste
  • 1 cup of spinach leaves
  • 1 cup of kale leaves
  • ¼ head of red cabbage, thinly sliced
  • 1 red capsicum, thinly sliced
  • ¼ cup of shredded carrot (about 1 medium carrot)
  • 1 avocado, thinly sliced
  • 1 tin of organic mixed beans, rinsed and drained
  • 3-4 spring onions, thinly sliced
  • ½ cup of fresh parsley
  • ½ cup of almonds, raw or slightly roasted

Dressing:

  • ¼ cup of unhulled tahini
  • 2 TBSP of lemon juice
  • 1 TBSP of apple cider vinegar
  • 1 garlic, crushed
  • 1 TBSP of grated ginger
  • Optional: rice malt syrup to taste
  • Good quality salt and black pepper to taste
  • 2-3 TBSP of warm water

Method:

  1. Cook your quinoa in ¾ cup of good quality vegetable broth for about 30 – 35 minutes over small to medium heat.
  2. Prepare a baking tray with baking paper and pre-heat the oven to 180 degrees.
  3. In the meantime, drain your tofu and cut into cubes. In a small bowl whisk together your salt-reduced tamari sauce and apple cider vinegar. Marinade your tofu in the sauce. Put your marinated tofu onto the prepped baking dish and sprinkle generously with sesame seeds. Put into the oven and roast for 30 -35 minutes or until golden brown and crispy.
  4. Cut your broccoli into little florets, drizzle with oil, sprinkle salt and pepper and sauté in your Wok or pan for 10 – 15 minutes or until cooked but still crunchy.
  5. Meanwhile, prep all your other vegetables: that is grate your carrot, shred your cabbage, slice your capsicum, spring onions and avocado, wash and destem your kale leaves and rip into smaller pieces, wash your spinach leaves. Chop your parsley and almonds.
  6. Rinse and drain your mixed beans and set aside.
  7. To prepare your sauce, add all of your ingredients and mix well, tasting to add salt, pepper and possibly rice malt syrup and set aside.
  8. To assemble, start making a bed of spinach and kale leaves, your cooked quinoa, add the different coloured vegetables, avocado, mixed beans, roasted tofu cubes and cooked broccoli. Top with your fresh herbs, raw chopped nuts and then sprinkle tahini dressing on top.
  9. Enjoy!
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