Description
Looking for a healthy and satisfying meal that packs a protein punch? The High Protein Buddha Bowl Recipe is here to elevate your dining experience!
Ingredients
Scale
- 1 cup quinoa
- 1 can chickpeas (15 oz)
- 1 block firm tofu (14 oz)
- 2 cups sweet potatoes (diced)
- 1 avocado (sliced)
- 1 cup shredded carrots
- 2 cups spinach or mixed greens
- 1/4 cup red onion (diced)
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt to taste
- Black pepper to taste
- 1/2 cup yogurt or 1/3 cup tahini
- 2 tbsp lemon juice
- 2 tbsp water
Instructions
- Rinse the quinoa thoroughly under cold water to remove any bitterness. Then, bring a medium pot of water to a boil, add a pinch of salt, and stir in the rinsed quinoa. Reduce the heat and let it simmer until the grains are fluffy and cooked through, which should take about 15 minutes. Once cooked, set it aside to cool slightly.
- Preheat your oven to 400°F (200°C). In a large mixing bowl, toss your diced sweet potatoes with olive oil, paprika, garlic powder, cumin, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet and roast for about 25 minutes or until they are tender and golden brown. While your sweet potatoes are roasting, prepare the chickpeas.
- On the same baking sheet, spread the drained and rinsed chickpeas. Drizzle them with olive oil and season with salt and paprika. Roast for about 20 minutes, shaking the pan halfway through, until they are crispy and slightly browned.
- While the veggies are roasting, press your block of tofu to remove excess moisture. Cut it into cubes and heat a non-stick skillet over medium heat. Add a teaspoon of olive oil and carefully place the tofu cubes into the skillet. Cook them for around 10-15 minutes, turning occasionally, until golden brown on all sides.
- While your tofu is cooking, take this time to slice your avocado, shred your carrots, and chop your red onion. Gather your spinach or mixed greens, and keep them fresh and crisp for assembling your bowl.
- For the creamy dressing, combine the yogurt or tahini, lemon juice, water, salt, and pepper in a bowl. Whisk until smooth and creamy. Adjust the seasoning according to your preference.
- Now comes the best part! In a large bowl or individual serving bowls, start with a base of quinoa. Layer it with roasted sweet potatoes, crispy chickpeas, sautéed tofu, and fresh vegetables. Finish off by drizzling the creamy dressing over the top for that delicious flavor!
Notes
Make sure to properly press and drain tofu before cooking to achieve that golden, crispy texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 450 per serving
- Sodium: Varies based on added salt and dressing
- Protein: About 20g