Mediterranean Buddha Bowl

Serving Size: 10

These salad bowls made with lettuce, quinoa, and tofu, plus assorted vegetables, is topped with a Mediterranean inspired dressing. Note: Vegetables will vary by season and availability.

Recipe by: KaiaFIT 7-day reseat ebook

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40

Recipe Serving Size10

Cooking Tools Required

Baking sheet, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Whisk

Ingredients

For the bowls:

2 cup quinoa uncooked
16 ounce medium firm tofu 1 large block, drained and chopped
6 teaspoon extra virgin olive oil for coating the tofu
2 head red leaf lettuce chopped
30 ounce canned chickpeas drained
2 cucumber chopped
2 red bell pepper chopped
1 red onion finely chopped
1 cup hummus
1 cup Kalamata olive pitted

For the dressing:

1/2 cup extra virgin olive oil
4 tablespoon apple cider vinegar
1 lemon juiced
1 teaspoon dry oregano
¼ teaspoon dry thyme
¼ teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Instructions

Preheat oven to 400ºF/205ºC.
Prepare the quinoa according to directions and set aside.
While that's cooking, coat tofu with olive oil. Pour mixture on one of the baking sheets, and bake for about 25 minutes, flipping half-way through. Remove when tofu is golden on the edges.
In bowls or separate glass containers (meal prep!), divide the chopped lettuce equally in each. Top each with equal amounts of quinoa, tofu, chickpeas, cucumber, red bell pepper, onion, hummus and olives in each bowl.
In a separate bowl, whisk together the dressing ingredients. When you’re ready to eat, drizzle about 2 tablespoon of dressing over your Buddha Bowl, and enjoy!

Nutrition