Protein-Packed Vegan Buddha Bowl

🥘 Ingredients

• 200g extra-firm tofu, pressed
• 1 cup cooked quinoa
• 1/2 cup cooked chickpeas
• 1 cup steamed broccoli florets
• 1 medium avocado, sliced
• 1 medium sweet potato, cubed
• 1 tablespoon olive oil
• 1/4 cup red cabbage, thinly sliced
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, for garnish

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C (400°F). Toss the cubed sweet potato with half the olive oil, salt, and pepper. Arrange on a baking tray and roast for 20 minutes, or until golden and tender.
2. 2
   Cut the pressed tofu into cubes. Heat a non-stick skillet over medium-high heat, add the remaining olive oil, and crisp the tofu cubes for 6-8 minutes, turning occasionally until golden brown. Season with salt, pepper, and garlic powder.
3. 3
   Steam the broccoli until bright green and just tender, about 3-4 minutes.
4. 4
   In a small bowl, whisk together tahini, lemon juice, maple syrup, a pinch of salt, and enough water to create a creamy dressing.
5. 5
   To assemble, layer cooked quinoa as the base in a large bowl. Top with roasted sweet potato, chickpeas, crispy tofu, broccoli, red cabbage, and avocado slices.
6. 6
   Drizzle with the tahini-lemon dressing and garnish with fresh parsley. Serve immediately.

📊 Nutritional Information

• Vitamin A: 1870 IU
• Vitamin C: 53 mg
• Calcium: 198 mg
• Iron: 7 mg
• Magnesium: 134 mg
• Zinc: 2 mg
• Potassium: 920 mg
• Dietary fiber: 17 g

💡 Cooking Tips

• Press tofu for at least 10 minutes to remove excess moisture for crispier texture.
• Feel free to swap in brown rice or bulgur if you prefer another grain.
• For an extra protein boost, sprinkle hemp seeds or pumpkin seeds on top before serving.
• Use parchment paper when roasting sweet potatoes to prevent sticking.
• Check the tenderness of the broccoli – over-steaming can reduce vital nutrients.