Buddha Bowl

Ingredients

• Quinoa1/2 cup (100 g)
• Chickpeas1/2 cup (100 g)
• Tofu3/4 cup (150 g)
• Lettuce1/2 cup (18 g)
• Cucumber1/2 cup (60 g)
• Broccoli1/2 cup (45 g)
• Sweet Potato1/2 medium (90 g)
• Orange Juice1/4 glass (63 ml)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you will need the quinoa and the chickpeas previously cooked.

2. 2

   Step 2

   Peel, cut the sweet potato into pieces and place in a pot with boiling water for 8 minutes.

3. 3

   Step 3

   Separately, cut the broccoli into small florets and once the sweet potato is 3 minutes away, add the broccoli.

4. 4

   Step 4

   After the time is up, remove the sweet potato and broccoli, mash the sweet potato with a fork and mix with the orange juice. Optional: Add a pinch of stevia.

5. 5

   Step 5

   Place a pan over medium heat and while heating, dice the tofu. Optional: Season with turmeric and paprika.

6. 6

   Step 6

   Once heated, pour in half of the oil and add the tofu. Let cook for 2-3 minutes per side until browned.

7. 7

   Step 7

   Simultaneously slice the cucumber and shred the lettuce.

8. 8

   Step 8

   Serve all the ingredients in a bowl and season with the remaining oil, lemon juice, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Buddha Bowl can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.