Protein-Packed Buddha Bowl

Protein? Vegetales? Vegan? Delicious? How about all of the above?! Yes!! Thanks to Tasty I was able to try this one and I am in love!! Marinated Tofu, spiced chickpeas…how about you try it!


8 oz firm tofu, drained

1 sweet potato, peeled and cubed

1 onion, sliced

2 cloves garlic, minced

1 tablespoon peanut or vegetable 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

1 cup leafy greens, such as mesclun, baby kale, or spinach

¼ cup shredded carrots, shredded

1 avocado, diced

Juice of 1 lemon


2 tablespoons vegetable oil

½ teaspoon sesame oil

1 teaspoon hot sauce

2 teaspoons dried thyme

1 teaspoon paprika

½ teaspoon salt


Make the marinade: In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt. Set aside.

Add the marinade and tofu to a container or ziplock bag and marinate for at least 30 minutes, or up to a day in the refrigerator

Preheat the oven to 350ºF

Lay the sweet potato, onion, and garlic on a baking sheet and drizzle with oil. Season with salt and pepper. Bake for 20-25 minutes.

In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.

Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Set chickpeas aside.

Place the tofu in the same pan for about 10 minutes on each side. Include your marinade as well!

Slice or cube tofu to your preference.

Combine the quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice


One Comment Add yours

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.