16 August 2017

Protein-Packed Buddha Bowl

Ingredients (3 servings): 
  • tofu:
    • 1 brick (~200g) tofu
    • 2 tbsp olive oil
    • 1/2 tsp sesame oil
    • 1 tsp sriracha
    • 2 tsp thyme
    • 1 tsp paprika
    • 1/2 tsp salt 
  • sweet potatoes:
    • 1 sweet potato, peeled and cubed
    • 1 onion, sliced into long and thin slices
    • 2 cloves garlic, chopped
    • 1 tbsp olive oil
    • salt, to taste
    • black pepper, to taste
  • 1 cup quinoa, cooked:
    • 1/2 cup dried quinoa
    • 1 cup water
    • (mix, bring to boil, simmer until the water is soaked, ~15 mins)
  • chickpeas:
    • 1 cup dried chickpeas (or 2 cups cooked)
    • 1 tsp salt
    • 1 tsp black pepper
    • 2 tsp chilli powder
    • 2 tsp garlic powder
  • 1 cup greens
  • 1 avocado, sliced
  • juice of 1 lemon
Algorithm:
  1. Preheat oven to 200°C.
  2. Combine all tofu ingredients and marinate for at least 30 minutes (up to 1 day).
  3. Add all sweet potatoes ingredients on a baking sheet and roast for 25 minutes (35 minutes in Remoska).
  4. Combine the chickpeas ingredients in a bowl.
  5. Heat up a little oil in a wok on medium heat.
  6. Add the chickpeas ingredients into the wok and stir fry for 10 minutes.
  7. Remove the chickpeas and add the tofu, fry on each side for 10 minutes.
  8. Cube the tofu.
  9. Combine everything in a bowl and top of with the lemon juice.
Source: https://www.buzzfeed.com/merleoneal/protein-packed-buddha-bowl

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