Veggie Packed Buddha Bowl Recipe By Tasty

Steps:

• Preheat oven to 450°F (230°C).
• Heat olive oil in a skillet over medium heat. Add chickpeas, salt, pepper, cumin, garlic powder, turmeric, and chili flakes, and stir until toasted. Remove from pan.
• Heat sesame oil in a skillet over medium heat. Add tofu, and sprinkle with ginger powder, garlic powder, salt, and pepper. Sear until a golden crust forms, then flip and do the same for the other side. Set aside.
• On a baking sheet, toss sweet potatoes and broccoli in oil, salt, and pepper. Bake for 30 minutes.
• In a bowl, combine ingredients for each sauce. Divide into 4 small tupperware containers.
• To build the bowls, fill four tupperwares half with quinoa, half with brown rice. Layer the ingredients of each bowl on top.
• When ready to eat, pour on dressing.
• Enjoy!

Steps:

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

Steps:

• Preheat the oven to 325°F (170°C).
• Make the dressing: Use a knife to slice off the top third of the head of garlic, just enough so that all of the cloves are exposed but the head remains intact.
• Fill a small ovenproof saucepan with the olive oil and place the garlic bulb, cut side down, in the oil. Cover the pan with a lid and transfer to the oven.
• Bake for 40 minutes, until the garlic has softened and is easily pierced with a paring knife. Let cool.
• Once the garlic and oil have cooled enough to handle, squeeze the cloves out of the garlic skin into a blender.
• Add the salt, pepper, water, lemon juice, and mustard to the blender. Puree until smooth.
• With the blender still running, slowly add the oil from the saucepan in a steady stream. The dressing should be a creamy and slightly thick. Set aside.
• In a medium bowl, season the chicken with turmeric, onion powder, cumin, salt, and pepper. Toss until evenly coated.
• Heat the oil in a large skillet over medium-high heat. Add the chicken to the pan and sauté until firm and cooked through, about 4 minutes. Remove the pan from the heat.
• To build the buddha bowls, divide the rice between 2 serving bowls. Top with shredded cabbage, sliced avocado, turmeric chicken, shredded carrots, halved cherry tomatoes, and green onions and drizzle with roasted garlic dressing.
• Enjoy!