A quick and easy recipe that will leave you full and satisfied! This vegan Buddha bowl is packed with protein, nutrients, and above all, amazing flavor!
Most Buddha bowls include five key components:
- Whole Grains. Such as rice, couscous, farro or, as with this recipe, cooked quinoa.
- Vegetables. Raw, roasted, sautéed, grilled, or a combination of all of the above, a Buddha bowl is typically LOADED with an array of healthy and colorful vitamin-packed veggies.
- Protein. Traditionally vegan or vegetarian, you’ll most often see Buddha bowl recipes with plant-based proteins such as tempeh, chickpeas, lentils. or tofu.
- Nuts and Seeds. Lend crunch, a little saltiness, and healthy fats and omega-3 fatty acids to keep you satisfied.
- Dressing. Adds moisture and intense flavor. Pestos, pasta sauces, peanut sauce, miso sauce, and salad dressings all make great Buddha bowl options, and sometimes just a squeeze of lemon juice is all you need.
Why Add Microgreens?
Microgreens can show off a variety of flavors. The most common include sweet, savory, bitter, zesty, spicy, earthy, and nutty. Most microgreens will include more than one of these, making for unique flavors when paired with your everyday foods. So if your Buddha bowl is missing a touch of something special, topping with microgreens is sure to add the flavor you’re missing.
Why Buy Our Microgreens?
We are 100% organic! Our vertical farming system is the cleanest, the eco-friendliest and beyond organic. There is nothing added to our microgreens before, during or after the growing process. If you’re looking for the highest quality product that is also extremely convenient, you’ve come to the right place. Our microgreens are ready to use! There is no need to wash or ‘triple-wash’ our microgreens, as they have been grown in a clean, contaminant-free environment without the use of any harmful chemicals. For even more convenience, you can buy online and have them delivered to your door.
Vegan Buddha Bowl with Quinoa & Microgreens
Ingredients
- 3/4 cup Uncooked Quinoa
- 1 medium Red Onion cut into 1/2 in rings
- 2 Tbsp Olive Oil extra virgin
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 12-14 oz Extra Firm Tofu Block pressed dry
- 2 small Ripe Avocado
- 1 bunch Microgreens Mix
- Toppings: Cucumber, Kiwi, Lime, Almonds sliced
For Green Goddess Dressing:
- 1/2 cup Fresh Basil
- 1/2 cup Fresh Parsley
- 1/4 cup Microgreen Mix
- 3 cloves Garlic minced
- 1/4 cup Apple Cider Vinegar
- 1 cup Thaini
- 2 Tbsp Miso Paste
- 1/2 cup Water to thin dressing if necessary
Instructions
- Bring 1 1/2 cups of water to a boil. Add 1/2 teaspoon kosher salt and the quinoa. Return to boil, cover, then reduce heat and simmer for 12 minutes, until most of the liquid is absorbed. Remove from the heat, fluff with a fork, then recover and let stand for 15 minutes. (Check the package of your quinoa and cook according to its directions.) Set cooked quinoa aside.
- Place a rack in the upper and lower thirds of your oven and preheat your oven to 400 degrees F. While the quinoa cooks and the oven preheats,press out as much water from the tofu as you can. Dice into 3/4-inch cubes, then spread in a single layer on a baking sheet lined with parchment paper.
- While the vegetables and tofu cook, prepare the dressing: Combine all Green Goddess Dressing ingredients, the basil, parsley, microgreens, garlic, apple cider vinegar, tahini and miso paste into a high speed blender. Emuslify until smooth.
- Once the tofu is cooked, let cool slightly, and then place the tofu cubes in a bowl with 1/4 cup of the dressing and toss gently to coat. To assemble the bowls, scoop quinoa into a bowl, then top with the dressed tofu, and avocado, along with cucumber, kiwi, and fresh microgreens as desired. Serve remaining dressing on the side and use as a dip or spoon over the top as desired.
