Buddha Bowl





Buddha bowl (serves 4)

1 cup cooked quinoa

¼ cup toasted pumpkin seeds

¼ cup dried cranberries

2 TBSP small diced red onion

2 cups shredded brussels sprouts

8 oz marinated tofu cut into ¼ inch cubes (recipe below)

½ cup cilantro dressing (recipe below)




Method of prep

Marinate the tofu in cilantro vinaigrette for 1-24 hours. Grill tofu and cut into ¼ inch pieces.


Cilantro vinaigrette

Makes 2 ½ cups

Apple cider vinegar ½ cup

Sesame oil 1 tablespoon

Kosher salt 2 tablespoons

Honey ½ cup

Yellow mustard (like French’s) ¼ cup

Cilantro ¼ cup

Black pepper 1 tablespoon

Canola oil 1 ½ cup

Ginger, dry seasoning 1 teaspoon

Garlic, granulated 1 teaspoon

Method of prep:

In a food processor or a blender, add vinegar, mustard, salt, pepper, ginger, garlic and honey. Blend until fully incorporated. Next, drizzle sesame oil into the blender in a slow, steady stream. Continue to drizzle canola oil into the blender in a slow, steady stream. Finally, add cilantro and pulse. Use as a marinade or dressing for salads and finishing dishes.


To assemble:


Toss all ingredients together, top with tofu. Enjoy!



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