Protein-Packed Buddha Bowl

Ingredients

• for 4 servings
• 8 oz  firm tofu, drained (225 g)
• 1 sweet potato, peeled and cubed
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon  peanut or vegetable oil
• 1 cup  chickpeas, drained (200 g)
• 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 (255 g)
• 1 cup  leafy greens, such as mesclun, baby kale, or spinach (40 g)
• ¼ cup  shredded carrots, shredded (25 g)
• 1 avocado, diced
• Juice of 1 lemon
• MARINADE
• 2 tablespoons  vegetable oil
• ½ teaspoon  sesame oil
• 1 teaspoon  hot sauce
• 2 teaspoons  dried thyme
• 1 teaspoon  paprika
• ½ teaspoon  salt
• Nutrition Info
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Preparation

1. Make the marinade: In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt. Set aside.
2. Add the marinade and tofu to a container and marinate for at least 30 minutes, or up to a day.
3. Preheat the oven to 400ºF (200ºC).
4. 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.
5. In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.
6. Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Set chickpeas aside.
7. Fry the tofu in the same pan for about 10 minutes on each side.
8. Slice tofu to your preference.
9. Combine the quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice
10. Enjoy!