Roasted Veggie Buddha Bowl with Quinoa
 
Prep time
Cook time
Total time
 
This Buddha bowl is one healthy and delicious recipe that will make eating well easy and fun!
Author:
Recipe type: Healthy
Serves: 4 Servings
Ingredients
  • For the Buddha Bowl:
  • ¾ cup uncooked Quinoa
  • 1 medium Red Onion, cut into ½-inch rings, rings mostly separated but still left "chunky" (no need to split every layer)
  • ¾ pound cut Broccoli Florets
  • ¾ pound cut Cauliflower Florets (about ½ medium-sized head), cut into slightly smaller pieces than the broccoli
  • 2 tablespoons Extra-Virgin Olive Oil
  • ½ teaspoon Kosher Salt, plus additional for cooking the quinoa
  • ¼ teaspoon Black Pepper
  • 1 (12 to 14-ounce) block Extra Firm Tofu (do not use firm or silken), removed from packaged and pressed dry
  • 2 small, ripe Avocados
  • Optional for serving: Sliced cucumbers, toasted almonds or pistachios, additional fresh mint and parsley
  • For the Tahini dressing:
  • ½ cup Tahini, well stirred
  • ¼ cup freshly squeezed Lemon Juice (about 2 large lemons)
  • 1½ cups lightly packed fresh Mint Leaves (about 1 of the herb packs)
  • ½ cup lightly packed fresh Parsley Leaves
  • ¾ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
Preparation Instructions
  1. Start off by preheating your oven to 400 degrees. Then line a baking sheet with a Silpat or parchment paper. Add the broccoli, cauliflower, and red onions to the baking sheet. Drizzle a couple of tablespoons of olive oil over the veggies and season with salt and pepper. Toss, spread into a single layer, and bake for 25 minutes, stirring the veggies halfway through.
  2. While the veggies cook, bring 1½ cups of water to a boil. Once it’s boiling, add ¾ cup of uncooked quinoa and a pinch of salt. Cook the quinoa according to your package instructions.
  3. I also started working on my tofu while the veggies roasted. You can use whatever method you’d like. I went with this method where you freeze a block of tofu that you’ve sliced lengthwise for at least 3 hours. Then add it to a small pot of boiling water and cook until it floats. Remove the tofu from the water at that point, and pat it dry with a paper towel and cut into ½-inch cubes. Then you’ll “fry” each side of the tofu in about a tablespoon of grapeseed oil until each side is crispy.
  4. Also as the veggies roast, the tahini dressing can be made. Add ½ cup of tahini, ½ cup of water, ¼ cup of fresh lemon juice, 1½ cups of lightly packed mint leaves, ½ cup of lightly packed fresh parsley leaves, and ¾ teaspoon of salt and ¼ teaspoon of pepper to a food processor and combine until the dressing is smooth.
  5. Then it’s time to put together the salad. Toss the tofu with a couple of spoonfuls of dressing. In individual bowls, put together your Buddha Bowl. Add about ¼-1/3 cup of quinoa, plenty of roasted veggies, and the dressing coated tofu to a bowl. Then top with your favorite toppings like sliced cucumbers, avocado slices, and sliced almonds. Enjoy!
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/roasted-veggie-buddha-bowl-with-quinoa/