Buffalo Chicken Buddha Bowl Recipe By Tasty Food

BUDDHA BOWL MEAL PREP RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• Heat olive oil in a skillet over medium heat. Add chickpeas, salt, pepper, cumin, garlic powder, turmeric, and chili flakes, and stir until toasted. Remove from pan.
• Heat sesame oil in a skillet over medium heat. Add tofu, and sprinkle with ginger powder, garlic powder, salt, and pepper. Sear until a golden crust forms, then flip and do the same for the other side. Set aside.
• On a baking sheet, toss sweet potatoes and broccoli in oil, salt, and pepper. Bake for 30 minutes.
• In a bowl, combine ingredients for each sauce. Divide into 4 small tupperware containers.
• To build the bowls, fill four tupperwares half with quinoa, half with brown rice. Layer the ingredients of each bowl on top.
• When ready to eat, pour on dressing.
• Enjoy!

VEGGIE-PACKED BUDDHA BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C).
• Make the dressing: Use a knife to slice off the top third of the head of garlic, just enough so that all of the cloves are exposed but the head remains intact.
• Fill a small ovenproof saucepan with the olive oil and place the garlic bulb, cut side down, in the oil. Cover the pan with a lid and transfer to the oven.
• Bake for 40 minutes, until the garlic has softened and is easily pierced with a paring knife. Let cool.
• Once the garlic and oil have cooled enough to handle, squeeze the cloves out of the garlic skin into a blender.
• Add the salt, pepper, water, lemon juice, and mustard to the blender. Puree until smooth.
• With the blender still running, slowly add the oil from the saucepan in a steady stream. The dressing should be a creamy and slightly thick. Set aside.
• In a medium bowl, season the chicken with turmeric, onion powder, cumin, salt, and pepper. Toss until evenly coated.
• Heat the oil in a large skillet over medium-high heat. Add the chicken to the pan and sauté until firm and cooked through, about 4 minutes. Remove the pan from the heat.
• To build the buddha bowls, divide the rice between 2 serving bowls. Top with shredded cabbage, sliced avocado, turmeric chicken, shredded carrots, halved cherry tomatoes, and green onions and drizzle with roasted garlic dressing.
• Enjoy!

BUFFALO CHICKEN BUDDHA BOWL RECIPE BY TASTY

Steps:

• Add your shredded chicken, red and green onions and Frank's Buffalo sauce in a bowl. Sprinkle some salt and ground pepper and mix well.
• Sprinkle salt and pepper and mix well with a spoon.
• Keep aside the mixture.
• In another bowl, add some romaine lettuce.
• Top this with cauliflower rice, cherry tomatoes, celery and avocado. Next, add your shredded chicken mix to this bowl.
• Top that with some cilantro leaves and a lemon wedge, for taste.
• Drizzle some ranch dressing or sauce of your choice onto this dish.
• Enjoy!

TOFU BUDDHA BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Make the tofu marinade: In a medium bowl, mix together the sesame oil, mirin, Fiery spice blend, and salt.
• Cut the tofu lengthwise into ½-inch (1 ¼ cm) wide slabs, then cut each slab in half lengthwise. Cut each strip into ½-inch (1 ¼ cm) wide cubes. Toss with the marinade, then cover with plastic wrap marinate in the fridge for at least 1 hour.
• Fill a large pot with cold water, season well with salt, and add the sweet potatoes. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sweet potatoes can be pierced with a fork but still give some resistance, about 20 minutes.
• Remove sweet potatoes from the pot and set aside to cool. Drop in the broccoli florets and blanch for 90 seconds. Remove the broccoli and shock in an ice bath to stop the cooking. Cool completely, about 60 seconds, then transfer to a paper towel-lined plate to drain.
• Cut the cooled sweet potato into ½-inch (1 ¼ cm) wide half moons and season with salt to taste.
• On a lightly greased baking sheet, spread out the marinated tofu and sweet potato. Bake for 20 minutes, until sweet potatoes and tofu begin to brown.
• While the sweet potatoes and tofu cook, make the peanut sauce: In a medium bowl, whisk together the peanut butter, apple cider vinegar, Fiery spice blend, and ¼ cup water. Add more water as necessary to achieve a pourable, but not runny, consistency. Season with salt to taste.
• Assemble the bowls: Add 1 cup (170 G) of quinoa to the bottom of a serving bowl, then arrange about 2½ ounces (70 G) of tofu, ½ cup (112 G) sweet potato, ½ cup (75 G) broccoli florets, ½ cup (50 G) purple cabbage, ¼ cup (30 G) cucumber, and 4-5 slices of avocado on top. Drizzle with 2-3 tablespoons peanut sauce and top with crushed peanuts, cilantro, and mint.
• Enjoy!

PROTEIN-PACKED BUDDHA BOWL RECIPE BY TASTY

Steps:

• Make the marinade: In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt. Set aside.
• Add the marinade and tofu to a container and marinate for at least 30 minutes, or up to a day.
• Preheat the oven to 400ºF (200ºC).
• Lay the sweet potato, onion, and garlic on a baking sheet and drizzle with oil. Season with salt and pepper. Bake for 20-25 minutes.
• In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.
• Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Set chickpeas aside.
• Fry the tofu in the same pan for about 10 minutes on each side.
• Slice tofu to your preference.
• Combine the quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice
• Enjoy!