Buddha Bowl | Protein Bowl | Power bowl скачать в хорошем качестве

Buddha Bowl | Protein Bowl | Power bowl

Whether you call it that Buddha bowl, powder bowl or protein bowl, one thing is sure, this recipe is healthy, packed with proteins, very nutritious and perfect as peal prep for school or work. This delicious meal is vegan and easily can change the topping according to your preferences. ►Full written recipe and tips: https://www.thecookingfoodie.com/reci... ► Equipment: https://www.amazon.com/shop/thecookin... ►Recipes you might like: Pasta Salad:    • Видео   Lentil Curry:    • Lentil Curry Recipe   Tofu Spring Rolls:    • Tofu Spring Rolls Recipe | How to Make Spr...   Poke Bowl:    • Видео   Makes 4 servings Ingredients: For the tofu: 8oz (225g) Tofu, firm 2-3 tablespoons Soy sauce 1 tablespoon Vegetable oil 1 tablespoon Sesame oil Black pepper to taste 1 tablespoon Sriracha/hot sauce (optional) Foe the Quinoa: 1 cup (170g) Quinoa, cooked 2 cups (480ml) Water 1/2 teaspoon Salt For the sweet potato: 1 medium-large Sweet potato, diced 1-2 tablespoons Olive oil Salt to taste Black pepper to taste 1/2 teaspoon Oregano 1/2 teaspoon Paprika 1/2 teaspoon Cumin Topping: Avocado Spinach Lemon Almonds, halved (optional) Directions: 1. Marinate the tofu: in a bowl, mix soy sauce, vegetable oil, sesame seed oil, sriracha and other seasoning to taste. 2. Cut the tofu into cubs, transfer to the bowl, mix until well coated. Allow to sit for at least 30 minutes. 3. Meanwhile make the quinoa: Rinse the quinoa under cool water, until the water comes out transparent. Put rinsed quinoa in a medium saucepan, add water and 1/2 teaspoon of salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy. Turn the heat off and let stand, covered, for 5 minutes. Set aside. Open the fluff the quinoa with a fork. 4. Make the sweet potato: peel the sweet potato, then dice into cubs. In a bowl mix olive oil, salt, pepper, oregano, paprika and cumin. Add sweet potato cubs and mix until well coated. 5. Fry the sweet potato over medium heat for about 6-8 minutes, until tender. Set aside. 6. Cook marinated tofu: heat a large pan over medium-high heat. Add marinated tofu and cook, stirring occasionally, for about 6-8 minutes. 7. Assembly: assemble individual bowl with quinoa, baby spinach, toasted sweet potato, marinated tofu, avocado and other topping that you like. Squeeze few drops of lemon juice and serve. 8. Or arrange in a container as a meal prep. ►FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/