Vibrant Vegan Buddha Bowl for Energy & Balance

🥘 Ingredients

• 100g cooked quinoa
• 100g firm tofu, pressed and cubed
• 1 medium carrot, julienned
• 1/2 avocado, sliced
• 40g baby spinach
• 50g edamame beans, shelled
• 1 small roasted beet, sliced
• 2 tbsp roasted chickpeas
• 1 tbsp tahini
• 1 tsp lemon juice
• 1 tsp soy sauce (low sodium)
• 1/2 tbsp extra virgin olive oil
• Salt and black pepper to taste
• 1/2 tsp smoked paprika
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Cook quinoa according to package instructions and set aside to cool slightly.
2. 2
   In a pan, heat olive oil over medium heat, add tofu cubes, season with smoked paprika, salt, and pepper, and sauté until golden on all sides (about 6-8 minutes).
3. 3
   Arrange baby spinach at the bottom of a large bowl.
4. 4
   Add sections of quinoa, sautéed tofu, julienned carrots, sliced avocado, roasted beet slices, edamame beans, and roasted chickpeas arranged attractively.
5. 5
   Whisk tahini, lemon juice, soy sauce, and 1 tablespoon water together to form a creamy dressing.
6. 6
   Drizzle dressing over the bowl and garnish with fresh parsley.
7. 7
   Serve immediately and enjoy your energizing, mood-boosting lunch!

📊 Nutritional Information

• Fiber: 13g
• Vitamin C: 58mg
• Iron: 6mg
• Calcium: 130mg
• Potassium: 900mg
• Vitamin A: 3200 IU
• Magnesium: 85mg
• Folate: 140mcg

💡 Cooking Tips

• For extra crunch, bake the tofu instead of pan-frying.
• Press tofu well beforehand to remove moisture for a firmer texture.
• Batch-prep the veggies and quinoa in advance to save time on busy days.
• Customize the bowl with your favorite seasonal veggies for even more variety.
• Add lemon juice to the avocado just before serving to prevent browning.