Power Packed Vegan Buddha Bowl

🥘 Ingredients

• 1 cup cooked quinoa
• 1 cup cubed baked tofu
• 1/2 cup canned chickpeas, rinsed and drained
• 1 medium avocado, sliced
• 1 cup steamed broccoli florets
• 1/2 cup shredded carrots
• 1/4 cup shelled edamame
• 2 tablespoons pumpkin seeds
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro or parsley for garnish

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (400°F). On a baking tray, toss tofu cubes with smoked paprika, salt, and pepper. Bake for 15-20 minutes until golden and crispy.
2. 2
   Cook quinoa according to package instructions and let it cool slightly.
3. 3
   In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and a splash of water until smooth.
4. 4
   Steam broccoli florets until tender-crisp, about 4-5 minutes.
5. 5
   To assemble, fill a bowl with quinoa as the base. Arrange baked tofu, chickpeas, avocado, steamed broccoli, carrots, and edamame in colorful sections.
6. 6
   Drizzle with tahini dressing, sprinkle pumpkin seeds on top, and garnish with fresh herbs.
7. 7
   Serve immediately and enjoy your boost of vegan energy!

📊 Nutritional Information

• Dietary fiber: 14g
• Vitamin C: 92mg
• Iron: 7mg
• Calcium: 240mg
• Magnesium: 110mg
• Vitamin A: 3200IU
• Potassium: 1380mg

💡 Cooking Tips

• For extra flavor, marinate tofu with a splash of soy sauce and garlic before baking.
• Use pre-cooked quinoa and canned chickpeas to save time.
• If you want more crunch, add radishes or roasted chickpeas as a topping.
• Taste your tahini dressing and adjust acidity or sweetness to your preference.
• Be careful not to over-steam broccoli to preserve its nutrients.