Buddha Bowl for 2 (so triple it) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c cooked quinoa
coconut oil
4 small sweet potatoes, peeled and diced
1 can chickpeas
pinch of cayenne pepper or smoked paprika
1/2 tsp ground coriander
2 T soy sauce
1 tsp grated ginger
1 T maple syrup
1/4 lb firm tofu (pressed: ie; put between two plates, wrapped in a clean tea towel with a can of tomatoes on top in the fridge since the day before) cubed
1/2 lb of cantaloupe cut in bite sized pieces
bunch of radishes, cleaned
fresh green leaves, like arugula, baby spinach, mesclun whatever
3 carrots, spiralized or match sticked
1/4 lb micro sprouts
salt and pepper
Turmeric Dressing:
1/4 c tahini
2 T almond or cashew butter
juice of two lemons
3 T olive oil
1/2 tsp ground turmeric
1/2 tsp cumin
salt and pepper
(I like to add Thai chilis here too)
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Directions: |
Directions:Cook the quinoa according to the package, then set aside.
Blend the ingredients for the turmeric dressing and set aside.
Heat a skillet over medium-high heat and add 1 to 2 T of coconut oil. Cook the sweet potato cubes for a couple of minutes until tender, then remove from the pan. Wipe out the pan and reheat it with 1 to 2 T of coconut oil. Cook the chickpeas for 2 to 3 minutes, then sprinkle with cayenne or smoked paprika, ground coriander and salt. Remove from the heat and set aside.
In a bowl, stir together the soy sauce, ginger, and maple syrup. Wipe out the pan and add tofu. Stir fry until golden brown...a couple of minutes. Drizzle with the soy mixture and cook for another minute. Remove from the heat.
Build the Buddha bowls with a base of quinoa and green leaves, then add the chickpeas, tofu and sweet potato and other ingredients in little piles around the top.
Serve with turmeric dressing. |
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Personal
Notes: |
Personal
Notes: Not such a pain in the pants if you conscript the family into helping with the prep. Actually pretty quick. Molly says it's tasty. We all like it. Even Jim. As long as you don't say the t word out loud.
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