Protein Packed Tofu Buddha Bowl
Ingredients
- 16 oz firm tofu, drained
- 4 hard boiled eggs, sliced
- 1 large sweet potato, cooked and chopped tiny!
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 cup chickpeas, drained
- ½ teaspoon salt, plus more to taste
- ½ teaspoon pepper, plus more to taste
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 ½ cups cooked quinoa
- 4 cup leafy greens, such as mesclun, baby kale, or spinach
- 1/2 cup shredded carrots, shredded
- 1 avocado, diced
- Juice of 1 lemon
- Dressing
- 4 tablespoons olive oil
- 1 teaspoon hot sauce
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- ½ teaspoon salt
Directions
1) Make the dressing: In a small bowl, combine the olive oil, sesame oil, hot sauce, thyme, paprika, and salt. Set aside; split into 4 servings, don’t put the dressing on until your getting ready to eat!
2) Preheat the oven to 400ºF (200ºC).
3) Lay the sweet potato, onion, and garlic on a baking sheet and drizzle with sesame oil. Season with salt and pepper. Bake for 20-25 minutes.
4) In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.
5) Transfer chickpeas to a skillet, with a splash of sesame oil, and cook over medium heat for about 10 minutes. Set chickpeas aside.
6) Fry the tofu in the same pan for about 10 minutes on each side.
7) Slice tofu to your preference.
8) Combine the quinoa, eggs, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado into your meal prep containers!