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Plant Power Buddha Bowl

Lunch
This buddha bowl combines masses of fresh ingredients with eye-popping colour. You need to marinate the tofu for an hour before you start so you can get ahead with this first.
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Calories720kcal
Carbs72g
Protein29g
Fats31g
For Intensive Exercise
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Performance Benefits

A high-carbohydrate meal to start your day of intense exercising or to recover from exercise. Be careful not to consume too close to exercise however, as its high fibre content will make it harder to digest.
Health Benefits

This meal is packed full of nutrients such as Calcium, pottassium, Vitamin A and iron, to name a few!
Expert Tips

Be careful not to consume too close to exercise, as its high fibre and fat content will make it harder to digest.

Equipment

  • Baking tray
  • Greaseproof paper
  • Oven
  • Non-stick pan

Ingredients

  • 2 tbsp Extra virgin olive oil
  • ½ tsp Sesame oil
  • 1 tsp Chilli oil
  • 2 tsp Thyme (dried)
  • ½ tbsp Paprika
  • ½ tsp Salt
  • 200 g Tofu (drained)
  • 1 Sweet potato (peeled and diced)
  • 1 Onion (peeled and sliced)
  • 2 clove Garlic (peeled and minced)
  • 1 tbsp Vegetable oil
  • 200 g Chickpeas
  • ½ tsp Salt plus more to taste
  • ½ tsp Ground pepper
  • 1 tsp Chilli powder
  • ½ tbsp Garlic powder
  • 250 g Quinoa (cooked)
  • 1 handful Baby spinach (washed)
  • 1 Avocado
  • 1 Lemon (juice of 1 lemon)

Instructions

  • First, make the dressing. In a small bowl, mix the olive, sesame and chilli oils with the thyme, paprika and salt. Place the tofu in the bowl with the dressing and marinate for an hour.
  • Preheat the oven to 200°C.
  • Place the sweet potato, onion and garlic on a baking tray lined with greaseproof paper and toss with the vegetable or peanut oil.
  • Season with salt and pepper, then bake in the oven for 20 to 25 minutes.
  • In a medium bowl, combine the chickpeas, salt, pepper, chilli powder and garlic powder.
  • Transfer the spiced chickpeas to a non-stick pan and cook over medium heat for about 10 minutes.
  • Fry the tofu in the same pan for about 10 minutes on each side.
  • Remove the tofu and cut into cubes.
  • Arrange the quinoa, spinach, roast sweet potatoes and onions, spiced chickpeas and tofu in a medium to large bowl and top off with the sliced avocado and lemon juice.

Notes

Nutrition

Serving: 1ServingCalories: 720kcalCarbohydrates: 72gProtein: 29gFat: 31gSaturated Fat: 5.4gPolyunsaturated Fat: 8.1gMonounsaturated Fat: 15.1gSodium: 631mgPotassium: 1545mgFiber: 17gSugar: 15.3gVitamin A: 979ugVitamin C: 46mgCalcium: 537mgIron: 13.2mg
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