Roasted Vegetable Buddha Bowl
$0.00 Cooking Fee
Serving Size: 10 ounces
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat the oven to 425°F/220°C. Line a baking sheet with parchment paper. In a large bowl, combine the tofu, Brussels sprouts, pepper and red onion.
- Pour olive oil over them, along with the vinegar, maple syrup, and salt and pepper. Toss to fully coat the veggies, and then arrange on the baking sheet, spreading evenly. Roast until the edges of the veggies are browned (about 30 to 40 minutes), flipping once during cooking.
- Meanwhile cook the quinoa according to package directions. Place the cooked quinoa in a small bowl. To make the dressing, in a small bowl, whisk together the olive oil, lemon juice and mustard. Pour half the dressing over the quinoa.
- To toast the walnuts, simply add walnuts to a pan over medium heat for about 5 minutes. Stir often so they don’t burn. Stir walnuts and cranberries into the quinoa, stirring well to combine.
- To assemble, divide the quinoa among bowls and top with vegetable mixture, then any remaining dressing.
Cook Times
Ingredients
Ingredients
For roasting:
- 36 ounce medium firm tofu drained and chopped
- 3 pound Brussels sprouts cut in half
- 3 yellow bell pepper seeded and diced
- 3 red onion small, sliced
- 6 tablespoon extra virgin olive oil
- 4½ tablespoon balsamic vinegar
- 3 teaspoon pure maple syrup
- 3 teaspoon sea salt more or less to taste
- 1 teaspoon freshly ground black pepper more or less to taste
For the salad:
- 3 cup quinoa rinsed
- 1 cup walnuts
- 1 cup dried cranberries
- 3 teaspoon sea salt more or less to taste
- 1 teaspoon freshly ground black pepper more or less to taste
For the dressing:
- 3 tablespoon extra virgin olive oil
- 6 tablespoon fresh lemon juice
- 1½ teaspoon Dijon mustard
Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Saute pan, Sharp Knives, Top Stove, WhiskReheating/Serving Instructions
Heat in microwave or sauté pan over medium heat until heated through.
Nutrition
Calories: 595kcal | Carbohydrates: 68g | Protein: 24g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Sodium: 1449mg | Potassium: 1026mg | Fiber: 12g | Sugar: 15g | Vitamin A: 1111IU | Vitamin C: 187mg | Calcium: 241mg | Iron: 6mg
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