Chickpea Buddha Bowl
This buddha bowl is packed with warm roasted chickpeas, sweet potatoes, and tofu and topped with veggies and a honey turmeric sauce.
Servings 4 servings
Ingredients
- 2 cups quinoa cooked
- 1 block extra firm organic tofu
- 2 tbsp tamari
- 1 tbsp sesame oil
- 1 medium sweet potato
- 1 can chickpeas
- 1 cup cucumber sliced
- 2 cups arugula
- 1 red bell pepper chopped
- Sesame seeds for garnish
- Salt and pepper
Spice Blend
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/8 tsp cayenne
Honey Turmeric Sauce
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1/4 cup warm water to thin out
- 2 tsp honey
- 2 tsp turmeric
- 1 clove of garlic grated or minced
- Salt + pepper
Instructions
- Preheat oven to 425 degrees.
- Prepare quinoa in a rice cooker or on the stove top.
- Drain tofu and pat dry with a kitchen cloth. Press out as much liquid as you can without breaking the block.
- Cut tofu into 1 inch cubes and toss in bowl with tamari and sesame oil. Set aside to marinate for 10 minutes.
- Drain and rinse chickpeas and gently remove skins. Dry thoroughly with a kitchen cloth.
- Cube sweet potato into similar size pieces.
- Arrange chickpeas and sweet potato on a baking sheet and season with olive oil, spice blend, salt and pepper. Arrange tofu on a separate smaller baking sheet lined with parchment.
- Put both baking sheets in the oven and roast for 15 minutes. Stir everything. Roast for 15 more minutes, 25-30 minutes total, until chickpeas are crispy, sweet potatoes are cooked through and the edges of tofu are brown.
- During baking, make sauce by combining ingredients in a bowl and whisking together.
- Assemble bowls with ingredients arranged in sections. For each bowl, use about half a cup each of quinoa, arugula, sweet potato, and tofu. Top with a scant quarter cup chickpeas, cucumbers and red peppers.
- Drizzle sauce on top. Garnish with sesame seeds.