Vegan buddha bowl

Vegan buddha bowl

Tags

bowl

Cook

Ingredients

  • 1 butternut squash
  • 1 head broccoli
  • 2 red bell peppers
  • 1 cup quinoa
  • 1 block tofu
  • ½ tsp ginger
  • ½ tsp garlic powder
  • ½ tsp onion flakes
  • ½ tsp cayenne
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp maple syrup
  • Chimichurri sauce
  • Sliced avocado
  • Fresh coriander
  • Cherry tomatoes

Steps

  1. Preheat the oven to 200°C.
  2. Peel and cube the butternut and add to a bowl with the olive oil, salt and pepper and toss together.
  3. Transfer to a lined baking tray and place into the oven to bake for 35 minutes.
  4. Add your broccoli to a bowl and then add in the olive oil, salt and pepper and toss together.
  5. Cut the bell peppers in half and place cut side down on the tray.
  6. When the butternut has been baking for 20 minutes, add the broccoli and peppers into the oven to bake for the remaining 15 minutes.
  7. Drain and press the tofu.
  8. Make the chimichurri sauce (see other recipe).
  9. Put the quinoa along wit two cups of water in a pot and bring to a boil then simmer until cooked.
  10. Cube the tofu then fry in the pan until all sides are browned.
  11. Add in the spices, soy sauce, hoisin sauce and maple syrup with the tofu until the sauce becomes sticky.