Vegan Asian buddha bowl

Bowls like this are pretty much a weekday go-to for me.

They should really be called ‘leftover bowls’ but let’s be real, a buddha bowl sounds way more intriguing.

So this recipe may seem like a faff because it involves a few elements but make a big batch of each part and take it to work for the week for a yum packed lunch or an after-work cba dinner.

RECIPE (serves 2, double up for more)

Takes approx 30mins

INGREDIENTS:

Spiced quinoa: 1 cup mixed quinoa 1 tsp turmeric ½ tsp cumin ½ tsp paprika

Sauteed veggies: Handful of chestnut mushrooms, sliced ¼ brocolli head 2 handfuls of kale 1 handful beansprouts ½ red onion ¼ small red cabbage sliced ½ cup edamame beans 1 garlic clove, minced 1 inch fresh ginger, minced juice ½ lime 1 tbsp soya sauce ½ tbsp coconut oil or oil of choice

Marinated tofu: 100g tofu chopped in to chunks 2 tsp siracha 2 tsp rice vinegar 2 tsp soya sauce 2 tsp fresh lime juice 1 tsp honey

METHOD:

Start by marinading the tofu. 

Squeeze the moisture out of the tofu by pressing down on it firmly with a cloth. Chop and place in a small dish. Make up the marinade and pour over the tofu, reserving a little to pour over later. Toss the tofu to make sure it is all covered and set aside.

On to the quinoa.

In a small saucepan, add 2 cups of water and bring to the boil. Once simmering add the quinoa and cook for approx 20 mins until all the water is used up and the quinoa is fluffy. Add the spices and stir. Remove and divide between the 2 bowls  (or tupperwares etc)

Whilst the quinoa is cooking chop all the veggies.

In a wok or frying pan, add the oil or 2 tbsp water and bring up to a medium heat. Add all the veggies, lime juice, soya sauce and spices except for the beansprouts and edamame beans. Cook for around 10 minutes before adding in the edamame beans and beansprouts for a further 2 minutes. Remove and divide between 2 bowls .

Now let’s cook that tofu.

Using the same wok (saves on washing up),add the tofu and fry until golden and toasted.

Top the bowls with the tofu, extra marinade, a squeeze of sriracha and black pepper. Now get munchinnnnnnnn’

How you serve? That’s up to you. Cold, warm, all mixed up or separated neatly. You decide.