Buddha Bowl

🛒 Ingredients

• Cooked Quinoa 80 g · 100 kcal
• Sweet Potato 100 g · 90 kcal
• Chickpeas (cooked) 70 g · 110 kcal
• Firm Tofu 80 g · 100 kcal
• Avocado 50 g · 80 kcal
• Mixed Greens 30 g · 5 kcal
• Cucumber 50 g · 8 kcal
• Cherry Tomatoes 60 g · 10 kcal
• Shredded Carrot 30 g · 12 kcal
• Tahini-Lemon Dressing 30 g · 104 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Toss diced sweet potato and chickpeas with a drizzle of olive oil, salt, and pepper; spread on a baking sheet.
2. Bake for 20-25 minutes, or until sweet potato is tender and chickpeas are slightly crispy. Flip halfway through cooking.
3. While roasting, prepare the quinoa according to package instructions. Press excess water from tofu, cut into cubes, and pan-fry or bake until golden brown.
4. For the dressing, whisk together tahini, lemon juice, water, minced garlic, and maple syrup until smooth. Add more water to reach desired consistency.
5. Assemble the Buddha Bowl: In a large bowl, arrange a bed of mixed greens, then add portions of cooked quinoa, roasted sweet potato, roasted chickpeas, pan-fried tofu, sliced avocado, cucumber, and cherry tomatoes.
6. Drizzle generously with the tahini-lemon dressing and serve immediately.