Buddha Bowl | Protein Bowl | Power bowl

By The Cooking Foodie · 45 min

Ingredients

Instructions

1. In a bowl, mix the soy sauce, vegetable oil, sesame oil, sriracha and seasonings to taste. Cut the tofu into cubes, add to the bowl, and coat well. Let stand at least 30 minutes.
2. Rinse the quinoa under cold water until it runs clear. Put it in a medium saucepan with 480 ml (2 cups) water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to low, cover, and simmer 15 minutes until fluffy. Turn off the heat and let stand covered for 5 minutes. Fluff with a fork.
3. Peel the sweet potato and dice it. In a bowl, mix the olive oil, salt, pepper, oregano, paprika and cumin, add the sweet potato, and coat well.
4. Cook the sweet potato over medium heat for 6 to 8 minutes, until tender. Set aside.
5. Heat a large pan over medium-high heat. Add the marinated tofu and cook, stirring occasionally, for 6 to 8 minutes.
6. Assemble bowls with quinoa, spinach, sweet potato, tofu, avocado and any other toppings. Squeeze a few drops of lemon juice over and serve, or portion into containers for meal prep.

Summarized from The Cooking Foodie's video. Watch it for the details.

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