Big Buddha Bowl Salad
This bowl is so beautiful it is (almost) too pretty to eat. Inspired by the pricey cafes I figured a homemade version can’t be much harder. The key to this is to prep the items in advance so you have everything ready to assemble. The key to crispy tofu is to use extra firm, drain thoroughly and pan fry at medium high heat.
1 can chickpeas drained and rinsed
1 yam, chopped into small pieces
1.5 cups precooked quinoa
2 tsp ground cumin
1 block extra firm tofu
Avocado oil (or canola)
Green Goddess Dressing
1 tbsp lemon juice
½ cup fresh dill
½ cup fresh basil
2 tbsp olive oil
1 tbsp tahini
¼ cup water
- Using a small rice cooker (or small pot), add 2 cups of water, 1 tsp Better than Bouillon (or other broth base) and quinoa and set to cook.
- Yams/Chickpeas: Preheat the oven to 375 °F and peel and chop the yam into small bite-size pieces. Toss chickpeas and yams in olive oil, cumin and a pinch of salt and bake for 20-25 minutes until golden brown.
- Green Goddess Dress: add all ingredients to your blender or bullet and purée until smooth and creamy
- Salad: Wash and chop kale and peppers into small pieces and put aside
- Tofu: Heat pan to medium-high. Chop tofu into ½ inch pieces and roll in cornstarch (mixed with pepper and pinch salt). Add 1-2 tbsp avocado oil (or canola oil) as they heat well at higher temperatures. Pan fry until golden brown and toss once. Once cooked, place on paper towels to drain excess oil.
- Assemble: line bowl with quinoa and add cooked yam/chickpea mixture, kale, peppers, and tofu. Top with the dressing.