It may sound complicated, but after a bit of preparation - crisping the chickpeas, roasting the sweet potatoes - it's mostly an assembly.
Protein-Packed Buddha Bowl


for   2   servings

  • 8 oz   firm tofu(225   g), drained
  • 1   sweet potato, peeled and cubed
  • 1   onion, sliced
  • 2 cloves   garlic, minced
  • 1 tablespoon   peanut or vegetable oil
  • 1 cup   chickpeas(200   g), drained
  • ½ teaspoon   salt, plus more to taste
  • ½ teaspoon   pepper, plus more to taste
  • 1 teaspoon   chili powder
  • 1 teaspoon   garlic powder
  • 1 ½ cups   cooked quinoa(255   g)
  • 1 cup   leafy greens(40   g), such as mesclun, baby kale, or spinach
  • ¼ cup   shredded carrots(25   g), shredded
  • 1   avocado, diced
  • Juice of 1 Lemon


  • 2 tablespoons   vegetable oil
  • ½ teaspoon   sesame oil
  • 1 teaspoon   hot Sauce
  • 2 teaspoons   dried thyme
  • 1 teaspoon   paprika
  • ½ teaspoon   salt


  • Prepare marinade: In a small bowl, combine vegetable oil, sesame oil, hot sauce, thyme, paprika and salt. Set aside.
  • Place marinade and tofu in a container and marinate for at least 30 minutes, or up to one day.
  • Preheat oven to 200°C (400°F).
  • Arrange sweet potato, Onion and garlic on a baking sheet and drizzle with oil. Season with salt and pepper. Bake for 20 to 25 minutes.
  • In a medium bowl, add the chickpeas, salt, pepper, chili powder and garlic powder and stir to combine.
  • Transfer the chickpeas to a skillet and cook over medium heat for about 10 minutes. Set the chickpeas aside.
  • Fry the tofu in the same pan for about 10 minutes on each side.
  • Cut the tofu into slices according to your preference.
  • Mix the quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu and avocado in a medium bowl and add the Lemon juice.
  • Enjoy!


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