Protein Packed Buddha Bowl Recipe By Tasty Food
PROTEIN-PACKED BUDDHA BOWL RECIPE BY TASTY
Here's what you need: firm tofu, sweet potato, onion, garlic, peanut or vegetable oil, chickpeas, salt, pepper, chili powder, garlic powder, cooked quinoa, leafy greens, shredded carrots, avocado, Juice of 1 lemon, vegetable oil, sesame oil, hot sauce, dried thyme, paprika, salt
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 21
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!
Nutrition Facts : Calories 1018 calories, Carbohydrate 124 grams, Fat 46 grams, Fiber 26 grams, Protein 36 grams, Sugar 20 grams
VEGGIE-PACKED BUDDHA BOWL RECIPE BY TASTY
Here's what you need: garlic, olive oil, salt, pepper, water, fresh lemon juice, dijon mustard, chicken breast, ground turmeric, onion powder, ground cumin, salt, black pepper, olive oil, brown rice, red cabbage, avocado, carrot, cherry tomatoes, green onion
Provided by Joey Firoben
Categories Dinner
Yield 2 servings
Number Of Ingredients 20
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!
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