Ingredients
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For the miso dressing:
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1/4 cup white miso (you can use any type)
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2 tablespoons rice vinegar
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1 teaspoon honey
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1 clove garlic, minced
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1 small shallot, minced
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Salt and pepper, to taste
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For the buddha bowls:
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1 block extra-firm tofu, drained and cubed
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1 cup cooked quinoa, rinsed well
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2 medium sweet potatoes, peeled and cubed
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1 large cucumber, thinly sliced
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1 carrot, julienned
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1 red bell pepper, sliced into thin strips
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1 handful fresh cilantro leaves, chopped
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1 avocado, halved and sliced
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Sesame seeds, to garnish
Directions
Subtitle: A Flavorful and Balanced One-Dish Meal for All Seasons!
Description: This hearty vegetarian bowl combines creamy tofu, nutty quinoa, sweet roasted sweet potatoes, crunchy pickles, and spicy miso sauce for a delicious and satisfying meal. It’s gluten-free, high-fiber, and perfect for busy weeknights!
Ingredients:
For the miso dressing:
– 1/4 cup white miso (you can use any type)
– 2 tablespoons rice vinegar
– 1 teaspoon honey
– 1 clove garlic, minced
– 1 small shallot, minced
– Salt and pepper, to taste
For the buddha bowls:
– 1 block extra-firm tofu, drained and cubed
– 1 cup cooked quinoa, rinsed well
– 2 medium sweet potatoes, peeled and cubed
– 1 large cucumber, thinly sliced
– 1 carrot, julienned
– 1 red bell pepper, sliced into thin strips
– 1 handful fresh cilantro leaves, chopped
– 1 avocado, halved and sliced
– Sesame seeds, to garnish
Instructions:
1. Prepare the miso dressing by whisking all ingredients together until smooth. Set aside.
2. Preheat oven to 425°F. Line a baking sheet with parchment paper.
3. Place the tofu cubes on the prepared baking sheet. Drizzle with a bit of water and toss to coat evenly. Sprinkle with salt and pepper. Roast for about 15 minutes or until golden brown. Remove from heat and set aside.
4. In a small bowl, combine the quinoa, oil, and tamari. Mix well. Transfer to the prepared baking sheet. Bake for about 10 minutes or until lightly browned and crisp. Remove from heat and let cool completely.
5. Meanwhile, place the sweet potato cubes, carrot sticks, and red bell pepper strips on another baking sheet. Drizzle with a bit of oil and toss to coat evenly. Sprinkle with salt and pepper. Roast for about 20-25 minutes or until tender and slightly charred. Remove from heat and set aside.
6. In a large mixing bowl, combine the roasted sweet potatoes, quinoa, cucumber, bell peppers, and cilantro. Add the tofu and toss everything together gently.
7. To serve, divide the quinoa mixture among four serving bowls. Top each bowl with a dollop of miso dressing, slices of avocado, and sesame seeds. Enjoy!
Note: You can double or triple this recipe if you need more servings. Just adjust the baking time accordingly.
Steps
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1
Done
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Prepare the miso dressing by whisking all ingredients together until smooth. Set aside. |
|
2
Done
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Preheat oven to 425°F. Line a baking sheet with parchment paper. |
|
3
Done
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Place the tofu cubes on the prepared baking sheet. Drizzle with a bit of water and toss to coat evenly. Sprinkle with salt and pepper. Roast for about 15 minutes or until golden brown. Remove from heat and set aside. |
|
4
Done
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In a small bowl, combine the quinoa, oil, and tamari. Mix well. Transfer to the prepared baking sheet. Bake for about 10 minutes or until lightly browned and crisp. Remove from heat and let cool completely. |
|
5
Done
|
Meanwhile, place the sweet potato cubes, carrot sticks, and red bell pepper strips on another baking sheet. Drizzle with a bit of oil and toss to coat evenly. Sprinkle with salt and pepper. Roast for about 20-25 minutes or until tender and slightly charred. Remove from heat and set aside. |
|
6
Done
|
In a large mixing bowl, combine the roasted sweet potatoes, quinoa, cucumber, bell peppers, and cilantro. Add the tofu and toss everything together gently. |
|
7
Done
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To serve, divide the quinoa mixture among four serving bowls. Top each bowl with a dollop of miso dressing, slices of avocado, and sesame seeds. Enjoy! |
