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High-Protein Buddha Bowl

A tasty bowl filled with protein made with pitaya cauliflower, edamame, baked tofu, chia basmati rice and sweet potato packed with healthy ingredients that will please everyone!

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High-Protein Buddha Bowl
High-Protein Buddha Bowl
High-Protein Buddha Bowl

High-Protein Buddha Bowl

Emily Kate Johnston
This buddha bowl's packed full of protein! A tasty vegan Buddha bowl that's loaded with Pitaya Cauliflower, Edamame, Baked Tofu, Chia Basmati Rice and Sweet Potato.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Breakfast, Dinner, Lunch
Cuisine Asian
Servings 3
Calories 100 kcal

Equipment

  • Oven

Ingredients
  

  • 1 cup Cauliflower florets
  • 1 Medium sweet potato
  • 1 cup Basmati rice
  • 2 tbsp chia seeds
  • 1 cup Edamame
  • 1 block tofu (342g) dried with paper towels andcubed ⠀
  • 1 tbsp pink pitaya powder - I used  @suncorefoods
  • 1 tbsp Olive oil
  • 1 tbsp Vegan cream cheese - I used  @kitehillfoods

Tofu Marinade

  • 1 cup Water
  • 2 tbsp White miso
  • 2 tbsp white vinegar
  • 2 tbsp Shoyu sauce low sodium
  • 3 tbsp Maple syrup
  • 3 tbsp Sesame oil

Instructions
 

  • Preheat oven to 375F.
  • Mix in chia seeds with rice and cook as per packet instructions.
  • Boil edamame and cauliflower for 5 mins and set aside.
  • Wash sweet potato then rub with olive oil and sprinkle with salt and pepper, pierce 4 times on each side with a fork and place in oven for 50 mins until tender.
  • Mix tofu marinade ingredients in a bowl and toss in cubed tofu until evenly coated then transfer to baking tray (with lightly oiled aluminum foil on top) and cook for 25 minutes until golden brown.
  • Mix 1/4 cup warm water and pitaya powder with a whisk and place in bowl, transfer cauliflower into bowl and evenly coat.
  • Once sweet potato is ready, slice in half and top with vegan cream cheese.
  • Assemble all ingredients into a bowl/plate and serve with your favorite toppings... Enjoy 😉 ⠀

Notes

Preheat oven to 375F. Mix in chia seeds with rice and cook as per packet instructions. Boil edamame and cauliflower for 5 mins and set aside. Wash sweet potato then rub with olive oil and sprinkle with salt and pepper, pierce 4 times on each side with a fork, and place in the oven for 50 mins until tender. Mix tofu marinade ingredients in a bowl and toss in cubed tofu until evenly coated then transfer to a baking tray (with lightly oiled aluminum foil on top) and cook for 25 minutes until golden brown. Mix 1/4 cup warm water and pitaya powder with a whisk and place in a bowl, transfer cauliflower into the bowl, and evenly coat. Once the sweet potato is ready, slice in half and top with vegan cream cheese. Assemble all ingredients into a bowl/plate and serve with your favorite toppings.
Enjoy
Keyword Baked Tofu, basmati rice, Buddha Bowl, cauliflower florets, Chia Basmati Rice, chia seeds, Edamame, extra virgin olive oil, pink pitaya powder, Pitaya Cauliflower, pure maple syrup, sesame oil, shoyu sauce, Sweet Potato, tofu, Vegan Buddha Bowl, vegan cream cheese, white miso, white vinegar

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