Energy Boosting Buddha Bowl Recipe By Tasty

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PROTEIN-PACKED BUDDHA BOWL RECIPE BY TASTY



Protein-Packed Buddha Bowl Recipe by Tasty image

Here's what you need: firm tofu, sweet potato, onion, garlic, peanut or vegetable oil, chickpeas, salt, pepper, chili powder, garlic powder, cooked quinoa, leafy greens, shredded carrots, avocado, Juice of 1 lemon, vegetable oil, sesame oil, hot sauce, dried thyme, paprika, salt

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 21

8 oz firm tofu, drained
1 sweet potato, peeled and cubed
1 onion, sliced
2 cloves garlic, minced
1 tablespoon peanut or vegetable oil
1 cup chickpeas, drained
½ teaspoon salt, plus more to taste
½ teaspoon pepper, plus more to taste
1 teaspoon chili powder
1 teaspoon garlic powder
1 ½ cups cooked quinoa
1 cup leafy greens, such as mesclun, baby kale, or spinach
¼ cup shredded carrots, shredded
1 avocado, diced
Juice of 1 lemon
2 tablespoons vegetable oil
½ teaspoon sesame oil
1 teaspoon hot sauce
2 teaspoons dried thyme
1 teaspoon paprika
½ teaspoon salt

Steps:

  • Make the marinade: In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt. Set aside.
  • Add the marinade and tofu to a container and marinate for at least 30 minutes, or up to a day.
  • Preheat the oven to 400ºF (200ºC).
  • Lay the sweet potato, onion, and garlic on a baking sheet and drizzle with oil. Season with salt and pepper. Bake for 20-25 minutes.
  • In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.
  • Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Set chickpeas aside.
  • Fry the tofu in the same pan for about 10 minutes on each side.
  • Slice tofu to your preference.
  • Combine the quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice
  • Enjoy!

Nutrition Facts : Calories 1018 calories, Carbohydrate 124 grams, Fat 46 grams, Fiber 26 grams, Protein 36 grams, Sugar 20 grams

ENERGY-BOOSTING BUDDHA BOWL RECIPE BY TASTY



Energy-Boosting Buddha Bowl Recipe by Tasty image

Here's what you need: olive oil, garlic, onion powder, cumin, paprika, butternut squash, mushroom, brussel sprout, salt, pepper, tahini, maple syrup, apple cider, fresh orange juice, water, quinoa, kale, lentils, red cabbage, beet, walnut, fresh parsley

Provided by Gwenaelle Le Cochennec

Categories     Lunch

Yield 4 bowls

Number Of Ingredients 22

2 ½ tablespoons olive oil
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon paprika
1 cup butternut squash, peeled, diced
1 cup mushroom, diced
1 cup brussel sprout, halved
salt, to taste
pepper, to taste
⅓ cup tahini
1 tablespoon maple syrup
1 tablespoon apple cider
1 tablespoon fresh orange juice
2 tablespoons water
3 cups quinoa, cooked
2 cups kale
1 cup lentils, cooked
½ cup red cabbage, diced
½ cup beet, cooked, diced
½ cup walnut
¼ cup fresh parsley, minced

Steps:

  • Preheat the oven to 400°F (200°C).
  • In a small bowl, combine the olive oil, garlic, onion powder, cumin and paprika. Mix well.
  • Arrange the butternut squash, mushrooms and Brussels sprouts in separate piles on a baking sheet.
  • Season the vegetables with salt and pepper and drizzle with the seasoned oil. Mix well with your hands.
  • Bake for about 20-25 minutes, until tender.
  • To make the dressing, combine the tahini, maple syrup, apple cider, orange juice, water, and a pinch of salt and pepper in a small bowl. Mix well with a fork.
  • Combine the quinoa, kale, butternut squash, mushrooms, brussels sprouts, lentils, red cabbage, beets, and walnuts in a large bowl and top with the tahini dressing and parsley.
  • Nutrition Calories: 1855 Fat: 84 grams Carbs: 231 grams Fiber: 36 grams Sugars: 20 grams Protein: 64 grams
  • Enjoy!

Nutrition Facts : Calories 963 calories, Carbohydrate 138 grams, Fat 31 grams, Fiber 22 grams, Protein 39 grams, Sugar 11 grams

BUDDHA BOWL POWER MENU



Buddha Bowl Power Menu image

Build up your power menu with this Buddha bowl -- a nutritious meal filled with protein from fava beans, Swiss cheese, egg, peas, and yogurt, plus tons of extras including cinnamon energy bites served with a blueberry drink.

Provided by Buckwheat Queen

Categories     Bowl Recipes

Time 9h50m

Yield 1

Number Of Ingredients 26

1 cup raw cashews
6 dates, pitted
1 tablespoon flaxseed meal
⅛ teaspoon ground cinnamon
1 pinch salt
1 tablespoon coconut oil
1 cup water
½ cup brown rice
1 pinch salt
½ cup fresh fava beans, shelled
¼ red bell pepper, diced
¼ cup frozen peas
¼ cup diced Swiss cheese
¼ cup canned artichoke hearts, drained and chopped
2 teaspoons Dijon mustard
2 tablespoons olive oil
1 teaspoon white wine vinegar
1 hard-boiled egg
½ cup plain yogurt
¼ avocado, diced
2 tablespoons pomegranate seeds
1 teaspoon chia seeds
¼ cup frozen blueberries
2 tablespoons pomegranate seeds
3 jasmine flower buds
2 cups water

Steps:

  • Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve.
  • Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes.
  • Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl; pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg.
  • Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve.
  • Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.

Nutrition Facts : Calories 2411.1 calories, Carbohydrate 242.3 g, Cholesterol 249.7 mg, Fat 136 g, Fiber 41.8 g, Protein 77.4 g, SaturatedFat 38.9 g, Sodium 1910.8 mg, Sugar 67.9 g

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