Been busy finishing up my latest book but I wanted to share another Buddha Bowl with you. The thing I love most about them, aside from all the healthy stuff, is that you get a little bit of a variety of foods. After a tough workout or just because I’m feeling really hungry, I crave them.
So when I found this organic red quinoa at the nearby Kaufland, I knew it would go nicely with the beautiful broccoli florets that were already in the shopping cart. Okay, the truth is that I had a vegan Buddha bowl on the menu but I wasn’t sure which grain I would use until I checked out what was in stock.
I’m pretty new to the quinoa bandwagon so I put them on first, adding salt and turmeric to the water when it started to boil.
Next came the onions and bell peppers because I wanted to pop them into the oven to get a little char on’em. As you can see, I got a little more than I wanted but some of that was because of the spice rub I used. Same with the tofu.
Put together your favorite spice blend for the tofu, I used a tandoori spice blend with sumac and baharrat and some other stuff, with a few drops of oil and tomato paste. Rubbing it on both sides of the tofu and pan fry it or pop it in the oven when the onions & bell peppers start to cook.
Steam the broccoli and toss with your favorite seasonings. I used vegan butter and minced garlic. Easy peasy.
Feel free to make a sauce if you like. I thought about it but after tasting it all, I didn’t think it needed it.
This was a quick 30 minute vegan meal that you can use over and over again. Take your spice cabinet around the world and mix up the veggies for an endless supply of easy vegan recipes.