Energizing Vegan Quinoa Buddha Bowl

🥘 Ingredients

• 80g quinoa (dry, rinsed)
• 100g firm tofu, cubed
• 1 cup baby spinach
• 0.5 cup cherry tomatoes, halved
• 0.5 cup cucumber, diced
• 0.25 cup shredded carrots
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 0.5 avocado, sliced
• 1 tbsp roasted pumpkin seeds
• 1 tbsp soy sauce (low sodium)
• 0.5 tsp smoked paprika
• Salt and pepper, to taste

👨‍🍳 Instructions

1. 1
   Cook quinoa according to package instructions. Fluff and set aside.
2. 2
   Press and cube tofu. Toss with smoked paprika, salt, and pepper.
3. 3
   Heat half the olive oil in a nonstick pan over medium heat. Sauté tofu until golden brown on all sides (about 6 minutes). Drizzle with soy sauce in the last minute.
4. 4
   In a large bowl, combine spinach, cherry tomatoes, cucumber, and shredded carrot.
5. 5
   Add cooked quinoa and tofu to the veggies. Gently toss.
6. 6
   Arrange avocado slices and sprinkle with pumpkin seeds.
7. 7
   Whisk remaining olive oil and lemon juice. Drizzle over the bowl before serving.

📊 Nutritional Information

• Vitamin A: 36% DV
• Vitamin C: 32% DV
• Iron: 21% DV
• Calcium: 15% DV
• Potassium: 20% DV
• Magnesium: 22% DV
• Fiber: 9g

💡 Cooking Tips

• Pat tofu dry before sautéing for best crispiness.
• Let quinoa cool slightly to avoid wilting fresh greens.
• Customize your bowl with any seasonal veggies you enjoy.
• For extra zest, add a sprinkle of nutritional yeast or fresh herbs.