Roasted Vegetable Buddha Bowl

Serving Size: 10

Quinoa, walnuts, and dried cranberries form the base of this bowl, which is then topped with tofu Brussels sprouts and bell pepper. And to finish it off, a drizzle of lemony Dijon vinaigrette!

Recipe by: KaiaFIT 7-day reseat ebook

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook50

Passive0

Total Time1 20

Recipe Serving Size10

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, Whisk

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

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.

Reheating Instructions

Heat in microwave or sauté pan over medium heat until heated through.

Nutrition