Buddha Bowl with Quinoa and Lemon-Herb Marinated Tofu

Playing with Buddha Bowls

You will never get tired of beautiful and nutritious Buddha bowls – there are so many different combinations! There are literally no limits how to combine ingredients. In the case, you like to follow the unwritten rules, the ideal Buddha bowls should be composed of:

15% lean protein – quinoa, lentils, tofu, tempeh

35% vegetables – green beans, carrot, beetroot, eggplant, zucchini, tomatoes, peas, broccoli, cauliflower, cucumber

25% whole grains – brown rice, buckwheat, sweet potatoes, barley, bulgur, couscous, corn

25% sauce/fruit/seeds/nuts – berries, papaya, mango, apple, pear, hummus, peanut butter, mayonnaise, mustard, sesame seeds, chia seeds, almonds, pecans, peanuts, hazelnuts, sunflower seeds, pumpkin seeds…

Marinated Tofu

There is another amazing fact about this recipe: marinated tofu. If you are a tofu lover, you can probably eat anytime and add it to almost any type of dish. Tofu is an amazing source of protein for all vegans. After a while, it might get a bit monotonous to have the same tofu all the time. Why not try to marinate your tofu?

For this Buddha bowl,  I bring to you absolutely fabulous recipe for slightly sour, lemon-herb marinate which you will love!

Serving: 2

Preparation time: 10 min + 1 hour marinate

Cooking time: 15 min

Baking time: 15 min

Ingredients

For Buddha bowl:

2 medium sweet potato, chopped

100 g canned beetroot, drained

1 cup quinoa

1 avocado

3 colorful cherry tomatoes

300 g tofu

1 apple

100 g mixed green leaves

2 slices of orange

For marinade:

3 tablespoons lemon juice

1 tablespoon nutritional yeast

1 clove garlic

1 tablespoon water

1 tablespoon dry raisins

1/4 teaspoon coriander

1/4 teaspoon basil

1/4 teaspoon oregano

1/4 teaspoon dill

Instructions

1. Preheat oven for 180º Celsius. Slice apples and cut a sweet potato in cubes. Put them on a trail covered with aluminium foil. Put the trail in an oven and let it roast for approximately 20 minutes.
2. Prepare marinade for tofu: put all ingredients in a blender and blend until mostly smooth. Cut tofu in cubes or triangles. Pour in a bowl and marinate tofu. Leave it in a fridge for at least 1 hour.
3. Boil quinoa in a pot, approximately 15 minutes.
4. Cut avocado in half, remove the stone. Cut tomatoes into slices. Cut oranges into little triangles.
5. Fry tofu in a pan, about 1 minute each side.
6. Arrange half of the avocado in the center of a plate or a larger bowl and pour any remaining marinade in avocado.
7. Divide all ingredients into two portions – add fried tofu, boiled quinoa, cherry tomatoes, roasted apple slices, sweet potato, few slices of beetroot and mixed green. Put few orange slices on the top of salad.