Do you know already the trend of Buddha Bowls and did you know, that quinoa has the magic function to make you happy?
I could always go for a Bliss Buddha bowl like this, which is combining tofu, quinoa, vegetables as pumpkin and sprouts and some great avocado fats. I love this filling dishes made of raw and roasted ingredients, containing proteins, fibre and vitamins. Buddha Bowls are basically made with some green salad leaves and something warm like beans, sweet potatoes, rice, quinoa, chickpeas to add some proteins. The Dressing is generally simple with salt, pepper and herbs or a creamy sauce like tahini, peanut butter, lemon spread. For this bowl, I chose Quinoa because …
Quinoa is a happy maker
Quinoa is a great way to eat plant proteins iron and fibre. Also, it’s gluten free and a flavourful way to get in a serving of whole grains. But the best, it contains Serotonin. You can find it also in chocolate and it leads to “happy hormones” (Endorphins). So you know what to do, let’s grab some Quinoa :). If you are still not happy enough, you can try chocolate. And better the dark one:).
Quinoa as a “pseudo-cereal” can be used multifunctional. You might eat it for breakfast, lunch, and dinner or incorporated into the dessert. I like to keep it simple and eat it cooked with a bit of salt for lunch or dinner.
- Serving size: 2
- 200g organic firm tofu
- 1 cup pumpkin, if needed peeled, seeded and diced
- 4 tbsp soy or tamari sauce
- 2 tbsp coconut sugar
- 2 tbsp lemon juice
- 2 tbsp sesame seeds
- ½ cup quinoa, rinsed
- 1,5 cups water or organic vegetable broth
- Sprouts (I used mung, lentil and radish sprouts)
- Avocado to garnish
- Preheat oven to 180°C. Line a large baking sheet with parchment paper
- In a shallow dish, whisk together your soy or tamari sauce, the coconut sugar, lemon juice and sesame
- Slice your tofu and drench each piece in the marinade, then lay flat on the baking sheet
- Massage the pumpkin cubes with the leftover marinade, but keep some of it for your sprouts
- Bake tofu and pumpkin for about 30 minutes, flipping both midways through
- Wash your sprouts, put in your leftover marinade and set aside
- Rinse and drain the quinoa. Add rinsed quinoa and water or vegetable broth to a saucepan and bring to a boil. Reduce the heat to medium-low, cover and simmer for approx. 15 minutes. After cooking, fluff with a spoon and set aside.
- Once your tofu and pumpkin are done, slice the avocado and serve with quinoa and sprouts. All separated in a bowl or mixed together.
I hope you like the recipe!
Should you decide to give these a try I’d love to hear how it went! Write me a comment or post a picture on Instagram and tag me via @annelinawaller .