Ingredients:
– **Base:**
– 1 cup cooked quinoa
– 1 cup shredded kale (massage with a bit of olive oil and salt)
– **Vegetables and Toppings:**
– 1/2 cup grated purple cabbage
– 1 cup steamed broccoli florets
– 1 large carrot, spiralized or julienned
– 1 ripe avocado, sliced
– 1/4 cup chopped fresh spinach or basil
– 1/4 cup roasted red bell peppers, sliced
– 1/4 cup sauerkraut or fermented veggies (for added probiotics)
– 1 tablespoon sesame seeds or black sesame seeds
– **Crispy Tofu:**
– 1 block firm tofu, pressed and cut into cubes
– 2 tablespoons soy sauce or tamari
– 1 tablespoon tapioca starch
– 1 tablespoon vegetable broth
– **Tahini Dressing:**
– 3 tablespoons tahini
– 1 tablespoon lemon juice
– 1 tablespoon water (more as needed for consistency)
– 1 teaspoon 100% pure maple syrup or agave nectar
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
- **Prepare the Quinoa:**
– Cook the quinoa according to package instructions and set aside.
- **Prepare the Crispy Tofu:**
– Preheat the oven to 400°F (200°C).
– Toss the tofu cubes in the soy sauce or tamari, then sprinkle with cornstarch and toss to coat.
– Place the tofu on a baking sheet lined with parchment paper.
– Drizzle with sesame oil and bake for about 25-30 minutes, turning halfway, until golden and crispy.
- **Prepare the Vegetables and Toppings:**
– Steam the broccoli florets until tender but still bright green.
– Spiralize or julienne the carrot.
– Shred the kale and massage with a bit of olive oil and salt to soften.
– Grate the purple cabbage.
– Slice the avocado just before serving to prevent browning.
– Chop the fresh spinach or basil and slice the roasted red peppers.
- **Prepare the Tahini Dressing:**
– In a small bowl, whisk together the tahini, lemon juice, water, maple syrup or agave nectar, minced garlic, salt, and pepper until smooth. Add more water if needed to reach your desired consistency.
- **Assemble the Buddha Bowl:**
– In a large bowl or individual serving bowls, arrange a portion of cooked quinoa and massaged kale as the base.
– Add the grated purple cabbage, steamed broccoli, spiralized carrot, sliced avocado, chopped spinach or basil, roasted red pepper slices, and sauerkraut.
– Add the baked crispy tofu cubes on top.
– Drizzle with tahini dressing and sprinkle with sesame seeds.
- **Serve:**
– Serve immediately and enjoy your Ultimate Rainbow Buddha Bowl!
Tips:
– Feel free to customize the bowl with other vegetables, greens, or toppings of your choice.
– For added flavor, you can drizzle a bit of tamari or soy sauce over the bowl before serving.
– The tahini dressing can be stored in an airtight container in the refrigerator for up to a week.
This **Ultimate Rainbow Buddha Bowl** is bursting with vibrant colors, flavors, and nutrients, making it a perfect choice for a healthy and satisfying meal. Enjoy!