Name: Buddha Bowl with Peanut Tofu and Tahini Turmeric Dressing
Prep time: 20 min
Cook time: 25 min
Yield: 4 people
Ingredients: 1 tbsp Extra virgin olive oil; 1 400g pack firm tofu chopped into cubes; 1 large sweet potato chopped into large cubes; 1 avocado peeled and chopped; 150 g broccoli florets steamed; 120 g Red cabbage; 1/2 large red pepper cut into strips; 1 inch peeled ginger; 1 garlic clove; 1/4 cup peanut butter; 1/4 cup lime or lemon juice; 2 tbsp tamari sauce; 3 tbsp maple syrup; 3 tbsp toasted sesame oil; 1 tsp sricha sauce; Sea salt and black pepper for seasoning; 1/4 cup Extra virgin olive oil; 2 tbsp Tahini; 4 tbsp lemon juice; 2 cloves garlic, crushed; 2 tbsp water; 1 tsp turmeric; Sea salt and black pepper for seasoning

Buddha Bowl with Peanut Tofu and Tahini Turmeric Dressing

The tofu in this dish is marinated in a peanut sauce and then baked – which makes it really delicious. The buddha bowl is then made up of steamed broccoli, roasted sweet potatoes, spinach, red cabbage, avocado, and roasted red peppers – but you can add whatever veg is to hand or your favourite vegetables. I’ve then added a tahini and turmeric dressing which is full of flavour and also protein.

Prep Time

20 mins

Cook Time

25 mins

Servings

people

Ingredients

Tofu and vegetables

1 tbsp Extra virgin olive oil
1 400g pack firm tofu chopped into cubes
1 large sweet potato chopped into large cubes
1 avocado peeled and chopped
150 g broccoli florets steamed
120 g Red cabbage
1/2 large red pepper cut into strips

peanut sauce

Tahini and Turmeric sauce