High-Protein Buddha Bowl

Preheat the oven to 400 degrees and press the tofu to remove any excess water.

While your tofu presses, prepare the sweet potato by first mixing 1 tsp each of the garlic powder, cinnamon, salt, and curry powder.

Place the onion and diced sweet potatoes into a large bowl and drizzle with olive oil, mixing well.

Sprinkle your prepared spice mixture over the onion and potatoes and mix until everything is thoroughly coated.

Spread the onions and potatoes on a non-stick baking sheet and set them aside while preparing the tofu.

Once the liquid has been pressed out of your tofu, cut it into large cubes and place it on another non-stick baking sheet.

Place both baking sheets in the oven for 25 minutes.

While your potatoes and tofu bake, place the quinoa in a rice cooker with 4 cups of water and a veggie bouillon cube. Press the white rice cooking option and leave. (If you don’t have a rice cooker, check out this post on cooking quinoa on the stovetop or in a pressure cooker)

Once the quinoa is cooked, open the lid, and throw in your chopped kale. Shut the lid and leave to steam.

Next, prepare your tofu sauce by combining all of the sauce ingredients in a bowl.

Once the 25 minutes of baking is up, take the tofu out of the oven but leave the sweet potatoes cooking.

Put the tofu in a bowl and coat with 1/3 of the peanut sauce mixture. Gently combine.

While this is setting, gently spread the broccoli florets and red peppers on top of the cooking sweet potatoes and onions so they can slightly cook, as well.

Leaving the tofu to marinate for 5 minutes, next, return it to the baking sheet and put back in the oven for another 10 minutes.

Once it’s baked for 10 minutes further, remove the tofu and sweet potato from the oven. They should be slightly caramelized and golden brown in color. If not, feel free to keep them in a bit longer.

Pour the remaining peanut sauce into a pan and cook on low, stirring gently, until the sauce thickens.

Pour the warm thick sauce over the tofu or in a pouring jug to pour over the whole dish.

Assemble the bowl as artfully as possible, topping with a drizzle (or glug) of the peanut sauce and a sprinkling of cilantro and/or green onion. Oh, and some fresh avocado is always a nice addition here too 🙂