Buddha Bowl With Quinoa Tofu And Tahini Dressing Wellplated Com

Tired of the same ol’ same ol’ for lunch every day? Ditch that tired ham sandwich and treat yourself to a healthy, filling, and wholesome Buddha bowl. Made with a marvelous mix of caramelized roasted veggies (including Roasted Broccoli), creamy avocado, crispy tofu, nutty quinoa, and an herby tahini dressing, Buddha bowls are a great-big bowl of feel good. They have a generous serving of nutritious ingredients, plenty of color, and a whole lotta YUM! You’ll be wowed by its different elements of flavor, texture, and satisfying combination of simple ingredients. If you’re not familiar with the term “Buddha bowl” you may have seen this dish on menus under the aliases: “glow bowl,” “nourish bowl,” “hippie bowl,” or “power bowl.” All of these names cover a category of all-in-one recipes comprised of healthy ingredients served in a bowl. (Not unlike this Vegetarian Bibimbap.) Most Buddha bowls include five key components: However you choose to spin yours, Buddha bowls are a great way both to repurpose leftover odds and ends and to hit every food group in a single dish.

How to Make a Buddha Bowl

Learn how to make the very BEST buddha bowl recipe. You can easily adapt it to what’s in season (or your refrigerator) and to suit your personal taste preferences. So long as you’re hitting the five Buddha bowl elements listed above, your result is guaranteed to be delish!

The Ingredients

Tofu. Loaded with plant-based protein and healthy monounsaturated and polyunsaturated fats, tofu is my favorite protein choice for an easy buddha bowl recipe. (I also love using it in this Tofu Stir Fry.)

Quinoa. I like to reach for a steaming serving of fluffy quinoa to sneak in a double dose of protein and added fiber. (It’s also my fav in this Quinoa Chickpea Salad.) Feel free to use any whole grain: brown rice, farro, and bulgur are all great options (try Lemon Rice for another dimension of flavor).Roasted Vegetables. I used a mix of broccoli, cauliflower, and red onion. All three are readily available and affordable year-round.

Tahini. If you aren’t familiar with tahini, it’s a paste made of ground sesame seeds and has a consistency similar to natural peanut butter. Tahini is a staple in Mediterranean recipes, including hummus, and adds a lovely nutty flavor to the dressing.

Herbs. A combination of fresh mint and parsley gives this dressing a lovely freshness and hint of gorgeous green color.Lemon. Brightens the dressing and adds a lovely zip.Toppings. A few final additions such as avocado (don’t skip this one, trust me), some fresh cucumber, and a handful of toasted almonds for crunch.

The Directions

Storage Tips

To Store. I recommend saving the different components of the Buddha bowl (tofu, veggies, quinoa, and dressing) separately, then combining and reheating just before serving. Saved in this way, the veggies can keep for several days in the refrigerator and the tofu for 1 week. The dressing will last in an airtight jar in the refrigerator for 2 weeks.To Reheat. Gently rewarm your bowl in the microwave until heated through.

Recommended Tools to Make this Recipe

Food Processor. For whipping up the easy tahini dressing.Sheet Pan. You’ll need two for this recipe—one for the tofu and one for all the tasty roasted vegetables.Shallow Bowls. Are they bowls or are they plates? Whatever they are, I love this set of shallow bowls for serving up buddha bowls, pasta, salads, and more.

Consuming this much goodness in a single sitting is enough to make a gal feel invincible! Looking for more tips? This Oven Roasted Vegetables recipe contains a trove of info for roasting vegetables perfectly every time.

Sliced red bell peppersGrated carrotsSliced radishesFresh greens like kale or arugulaBean sprouts or microgreensSliced red cabbagePistachios, sunflower seeds, or walnutsShelled edamameCrispy roasted chickpeasPickled Onions