Buddha Bowl with Peanut Sauce
A beautifully balanced nourishment bowl featuring fluffy quinoa, caramelized roasted sweet potato, crispy baked tofu, and a silky peanut dressing that ties everything together.
Ingredients
- • 1 cup quinoa, rinsed
- • 2 cups water
- • 1 large sweet potato, peeled and cubed
- • 1 block (14 oz) extra-firm tofu, pressed and cubed
- • 2 cups broccoli florets
- • 1 cup shredded red cabbage
- • 1 avocado, sliced
- • 2 tbsp olive oil
- • 1 tbsp soy sauce
- • 1 tsp garlic powder
- • For the peanut sauce:
- • 3 tbsp natural peanut butter
- • 2 tbsp soy sauce
- • 1 tbsp maple syrup
- • 1 tbsp rice vinegar
- • 1 tbsp lime juice
- • 1 tsp sriracha (optional)
- • 2-3 tbsp warm water to thin
- • Sesame seeds and green onion for garnish
Instructions
Preheat oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp olive oil and a pinch of salt. Spread on one half of a large baking sheet.
Toss the tofu cubes with 1 tbsp olive oil, soy sauce, and garlic powder. Spread on the other half of the baking sheet.
Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are caramelized and the tofu is golden and crispy.
Meanwhile, cook the quinoa: bring 2 cups water to a boil, add quinoa, reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork.
Steam the broccoli florets for 4-5 minutes until bright green and tender-crisp.
Make the peanut sauce by whisking together peanut butter, soy sauce, maple syrup, rice vinegar, lime juice, sriracha, and warm water until smooth.
Assemble the bowls: divide quinoa between two bowls. Arrange sweet potato, tofu, broccoli, red cabbage, and avocado slices on top.
Drizzle generously with peanut sauce, sprinkle with sesame seeds and sliced green onion. Serve immediately.