This crowd-pleasing salad buddha bowl strikes a great balance between a wide variety of vibrant flavors. The peppery freshness of the arugula pairs wonderfully with the smoothness of the avocado. Add to that the heartiness of the sweet potato and a healthy scoop of quinoa, and it’s quite filling too!
1 (12-ounce)
package extra-firm tofu, drained and cubed
1 cup
cooked quinoa
½ cup
almonds or pumpkin seeds
⅓ cup
dried cranberries
Sliced avocado
Oil-free vinaigrette of choice
Sea salt, to taste
Onion powder to taste
Garlic powder to taste
Smoked paprika to taste
Black pepper or lemon pepper to taste
Chili powder to taste (optional)
Instructions
Instructions
How to Make the Tofu
1. Preheat oven to 350 degrees F.
2. Season tofu with sea salt, onion powder, garlic powder, and black pepper or lemon pepper.
3. Place tofu on a baking sheet, leaving space between each cube.
4. Bake for 20–25 minutes, flipping cubes halfway through.
How to Make the Sweet Potato
1. Preheat oven to 350 degrees F.
2. Season sweet potato cubes with sea salt, garlic powder, smoked paprika, and chili powder (if using).
3. Spread the cubes onto a baking sheet lined with parchment paper. Bake for 20–30 minutes, or until tender enough to easily pierce with a fork.
4. Allow to cool slightly.
Buddha Bowl Assembly
1. In a large bowl, combine all ingredients and toss well to mix.
2. Serve immediately.
Cooking Tips
Cooking Tips
1. The tofu and sweet potato can be cooked on the same baking sheet (if large enough), but arrange them separately and be careful to remove each ingredient when done, as they may have different bake times.