Vegan Buddha Bowl

Ingredients:

For the Buddha Bowl:

• 1 cup quinoa

• 2 cups water or vegetable broth

• 1 large sweet potato, peeled and diced

• 1 package tofu, extra firm, drained

• 1 tablespoon soy sauce

• 1 tablespoon sriracha sauce

• 1 tablespoon cornstarch

• 1 tablespoon extra virgin olive oil

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 avocado, sliced

• 1 cup cherry tomatoes, halved

• 4 cups kale, stems removed and leaves chopped

• 3 cloves of garlic

• splash of rice vinegar

• splash of sesame oil

• 2 tablespoons olive oil

• Salt and pepper, to taste

• Hemp seeds, for topping

For the Dressing:

• 2 tablespoons peanut butter

• 1 clove garlic

• 2 tablespoons lime juice

• 1 tablespoon honey

• 1/2 teaspoon sambal oelek

• 1/2 teaspoon siracha

• 1 tablespoon Sesame oil

• 1 tablespoon canola oil

Instructions:

1. Cook the Quinoa:

   • Rinse quinoa under cold water.

   • In a pot, combine quinoa and water (or vegetable broth). Bring to a boil.

   • Reduce to a simmer, cover, and cook for 15-20 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.

2. Roast the Sweet Potatoes:

   • Preheat the oven to 425°F

   • Toss diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper.

   • Spread on a baking sheet and roast for 30 minutes, flipping after 10 minutes.

3. Prepare the Tofu:

   • Cut the tofu into cubes.

   • Toss with sriracha, soy sauce, olive oil, and cornstarch.

4. Prepare the Chickpeas:

   • Preheat the oven to 425°F

   • Place the chickpeas in a clean towel and rub the skins off.

   • Toss chickpeas in olive oil, salt and pepper.

   • Place them on a baking sheet and bake for 25 to 30 minutes.

5. Sauté the Kale:

   • Heat a medium saute pan over medium heat, add the chopped kale and sauté until it wilts and becomes tender, about 3-4 minutes.

   • Splash with the rice vinegar and sesame oil. Season with salt and black pepper.

   • Remove from heat and set aside.

6. Prepare the tomatoes

   • Cut the cherry tomatoes in half.

   • Add 1 tablespoon of sesame oil to the same hot saute pan you cooked the kale in.

   • Quickly saute the tomato halves just until they begin to brown flipping them over once. This will only take a minute or two.

   • Set aside.

7. Make the Dressing:

   • In a food processor, add the peanut butter, garlic, lime juice, soy sauce, honey, siracha, and Sambal Oelek. Blend until combined.

   • Add a tablespoon each of canola oil and sesame oil.

   • Blend until combined.

   • Set aside.

8. Assemble the Buddha Bowl:

   • In serving bowls, divide the cooked quinoa.

   • Arrange the baked tofu, roasted sweet potatoes, crispy chickpeas, sautéed kale, avocado slices, and cherry tomatoes over the quinoa.

   • Drizzle with the prepared dressing.

   • Sprinkle hemp seeds over the top for added texture and nutrition.

9. Serve:

   • Enjoy your nourishing and vibrant Quinoa and Sweet Potato Buddha Bowl!