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Buddha Bowl

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This Buddha Bowl is a light, refreshing, and nourishing meal packed with colorful veggies, crispy roasted tofu, and hearty quinoa. Easy to prepare and full of fresh flavor, it’s a healthy plant-based dish perfect for quick lunches or vibrant summer meals.

Preheat oven to 425°F.

Cook quinoa according to package instructions and set aside.

Place tofu, broccoli, and chickpeas on a baking sheet. Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.

Roast for 20–25 minutes, flipping halfway through, until tofu is golden and broccoli is tender.

Meanwhile, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper in a small bowl.

Assemble bowls with quinoa, roasted tofu, broccoli, chickpeas, carrots, cucumber, and avocado.

Drizzle with dressing before serving. Enjoy!

Ingredients

  • 1 cup quinoa, rinsed
  • 1 block Wildwood Organic tofu, cubed
  • 2 cups broccoli florets
  • 1 can chickpeas, drained and rinsed
  • 2 medium carrots, shredded or sliced
  • 1 English cucumber, diced or sliced
  • 1 avocado, sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • ½ tsp Dijon mustard
  • Pinch of salt and pepper

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