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Roasted Buddha Bowl

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Recipe by Kate

These roasted bowls are sure to satisfy any appetite. Loaded with quinoa, roasted vegetables and tofu it’s surely an ideal meal for a hungry plant lover!

For 2-3 bowls

Ingredients

  • 1 cup of Organic White Royal Quinoa
  • 1 ½ cups of water
  • ½ a head of cauliflower
  • 1 bell pepper
  • 1 bunch of asparagus
  • 1 tbsp of olive oil
  • salt and pepper to taste
  • 1 block of firm tofu
  • 2 tbsp stir-fry sauce
  • toppings (optional): tahini and nutritional yeast

Instructions

  1. Preheat oven to 350°F
  2. Line a baking sheet with parchment paper.
  3. Start by pressing the tofu (wrap in a clean dish cloth or paper towels and press to remove excess moisture). Then chop the tofu into cubes and leave to marinate in a stir-fry sauce while preparing the vegetables.
  4. Cut the cauliflower into florets and chop the bell pepper into cubes. Trim the asparagus ends if desired.
  5. Place the vegetables and tofu onto the prepared baking tray, add the olive oil, salt and pepper and toss.
  6. Bake in the oven for 30 minutes or until the vegetables are cooked through and the tofu is golden brown.
  7. Next, prepare the quinoa following the instructions on the package.
  8. To serve use the quinoa as a base and layer the roasted vegetables and tofu on top. Top with tahini and nutritional yeast if you desire and ENJOY!
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Do you know a good recipe?

We’d love to hear about your favorite dishes, and how you prepare them. E-mail us with your recipes and let us know your secrets!

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