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. 

Ingredients:

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

Cornstarch

Curly Kale

Peppers, diced

Olive oil

Avocado oil (or canola)

 

Green Goddess Dressing

1 avocado

1 tbsp lemon juice

½ cup fresh dill

½ cup fresh basil

2 tbsp olive oil

Pinch salt

1 tbsp tahini

¼ cup water

Instructions:
  1. 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.
  2. Prawns can either be barbecued or sautéed over medium heat. If barbecuing skewer the prawns first. Then, in a small bowl, mix 2 tbsp of olive oil and 2 tsp of curry powder, mix, and spoon (or paint) it on top of them prior to cooking.
  3. Meanwhile slice cucumber into quarters lengthwise and then chop into bite size pieces.
  4. When quinoa is ready, stir in cucumber, 2 tbsp of olive oil and 1 tsp curry power. Top with cilantro if using. Then serve with prawns.

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