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high protein buddha bowl

High Protein Buddha Bowl Recipe

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Servings: 2 Servings
Course: Breakfast, Main Course, Vegetarian
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 1 cup  cooked quinoa
  • 1 can (15 ounces) chickpeas drained and rinsed
  • 1 block (14 ounces) firm tofu  or 1 cup cubed feta cheese
  • 2 handfuls  fresh baby spinach
  • 1 large  avocado
  • 1/2 cup  shredded carrots
  • 1/2 cup  sliced cucumber
  • 1/4 cup  pumpkin seeds
  • 2 tablespoons  tahini
  • 1 tablespoon  lemon juice
  • 1 tablespoon  maple syrup or honey
  • 1 tablespoon  soy sauce
  • 2 tablespoons  olive oil
  • Salt and pepper to taste

Method
 

  1. Start by cooking your quinoa if you don’t have some already prepped. Use a two-to-one ratio of water to dry quinoa. Bring it to a boil, then cover and simmer on low for 15 minutes.
  2. Once the water is absorbed, remove the pot from the heat and let it sit with the lid on for five minutes. Fluff it with a fork. 
  3. If you are using tofu, press it between paper towels for ten minutes to remove excess moisture. Cut it into small cubes and toss them in a little soy sauce and olive oil. If you prefer cheese, cube some fresh feta or halloumi.
  4. For the chickpeas, pat them very dry—moisture is the enemy of crunch. Toss the chickpeas with a drizzle of oil and a pinch of salt.
  5. Place the tofu and chickpeas on a baking sheet. Roast them at 400°F for about 20 minutes. You want the chickpeas to be slightly popping and the tofu to have golden, crispy edges.
  6. If you are using halloumi cheese instead of tofu, you can pan-fry the slices in a dry skillet for two minutes per side until they develop a beautiful brown crust. 
  7. While the proteins are roasting, make your tahini dressing. In a small jar, combine the tahini, lemon juice, maple syrup, and a splash of warm water. Whisk it vigorously until it becomes a smooth, pourable consistency.
  8. Divide the fresh baby spinach between two large bowls. Place a generous scoop of the warm quinoa on top of the spinach.
  9. Arrange the shredded carrots, cucumber slices, and avocado in separate sections around the edges of the bowl. Add your roasted chickpeas and tofu (or cheese) to the center. Drizzle the tahini dressing over everything in a zigzag pattern.
  10. Finally, sprinkle the pumpkin seeds over the top for one last layer of crunch.

Notes

The biggest mistake is not seasoning the individual layers. Many people wait until the end to add salt, but it is better to lightly season the quinoa, the chickpeas, and the vegetables as you go.
This builds a “top-notch” flavor profile that tastes seasoned all the way through. Don’t rely solely on the dressing to do all the heavy lifting.