Green and Clean Buddha Bowl

Hi Friends!

I've had this sneaky little Buddha Bowl recipe in my back pocket for some time now, and wanted to quickly share with you because it's one of my ultimate favourites to recreate time and again. I could literally eat this buddha bowl everyday for the rest of my life if need be. And to be honest, I pretty much do! No need to twist my arm here. ;)

My lunches are dedicated to healthful and veg packed salads. It might sound cheesy but I love how salads make me feel; they're so nutrient rich, and they give me the energy I need to get through the rest of the day. No bear naps required after a healthful bowl like this! And dressing salads up with avocados, quinoa, roasted tomatoes, tofu and some twirled veg makes them far from boring. I've even been able to convert my dad to a salad loving luncher.

This Buddha bowl salad is a go to because it's so easy to toss together and protein packed. I know it will make you feel sooo good too! And with spring just around the corner who doesn't love some brightly coloured fresh veg to welcome the warmer weather?

Hope you enjoy this Green and Clean Buddha Bowl as much as I do! :)

So much love,

Hannah xx

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Green and Clean Buddha Bowl

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Serves: 1 | Prep Time: 20 mins| Cook Time: 15-20 minutes

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Ingredients:

• 5 cherry tomatoes

• 1/4 cup extra firm tofu, cut into bite-sized cubes

• sesame oil, or other cooking oil

• 1/3 cup quinoa, cooked

• 1 handful mâche salad greens

• 1/2 avocado

• 1/3 zucchini, spiralized

• 1/2 carrot, spiralized

• 2-3 small radish, thinly sliced

• cilantro to taste

• 1/2 tsp chia seeds

• 1 tsp buckwheat

• 1/2 tsp sesame seeds

• 1/2 lime

For the Tahini Lime Dressing:

• 2 limes

• 1/4 cup tahini

• 1/3 cup filtered water

• 1 garlic clove

• pinch salt

Directions:

1. Preheat oven to 400F/200C. Line two baking trays with parchment paper. Paint cherry tomatoes and tofu with sesame oil to cover, and place on separate baking trays. Bake in the oven for 15-20 minutes, or until tofu is golden and tomatoes have bursted. (Alternatively, fry them in a skillet on medium-high heat).

2. Make your dressing by adding lime juice, tahini, filtered water, garlic and salt to a blender. Blend for approx. 1 minute, or until smooth.

3. Decorate a big bowl with your roasted cherry tomatoes, tofu, quinoa, mâche salad greens, avocado, spiralized zucchini and carrot, radish and cilantro. Sprinkle with chia seeds, buckwheat and sesame seeds.

4. Drizzle with Tahini Lime Dressing to taste, and serve with 1/2 lime for an extra citrus boost.

Approvals:

Allergies:

VEGAN - VEGETARIAN - WHEAT-FREE - GLUTEN-FREE - DAIRY-FREE - SOY-FREE

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