We are so lucky to be provided with an abundance of fruit and vegetables! For most of us food is readily available minutes down the road. I am extremely grateful for this.
As I scroll through my Pinterest, my feed is flooded with Buddha bowls. The term “Buddha bowl” refers to a dish that has a variety of vegetables, protein and raw ingredients. There is usually a dressing with it too.
Today I made a nourishing Buddha bowl. It was enough to fill my belly and provided me with all the energy I needed for hours. It also allowed me to prepare a tonne of vegetables, which now, I can use all week. The beauty with Buddha bowls is that you can use what ever you like in them.
This is how I built mine.
Vegan Buddha Bowl with maple roasted tofu, turmeric cauliflower and pesto cashew dressing
Roasted sweet potatoe
Maple roasted tofu
Extra Virgin olive oil
Cashew basil pesto dressing
Vitamins and mineral:
Roasted sweet potato-
Cut a sweet potato into thin slices and coat in oil olive. Put onto a baking tray and sprinkle sweet paprika, garlic powder and salt and pepper on top. Bake on 180 degrees for 30 minutes or until soft and golden brown.
Boil cauliflower in a medium sized saucepan with 2 table spoons of turmeric and water for 15 minutes or until soft.
Maple roasted tofu-
Cut up firm tofu into cubes. Marinade tofu in organic maple syrup and coconut aminos What is coconut aminos? Marinade for 1 – 2 hours. Place into oven (180 degrees) on a baking tray for 20 minutes or until golden brown.
Cashew basil pesto dressing-
Soak ½ cup cashews in boiling water for 1 hour. In a food processor, blend together the cashews, juice from 1/2 a lemon, ¼ cup oil olive, ¼ cup basil leaves and salt and pepper to taste.
Place all ingredients in a bowl and drizzle the dressing on top. Enjoy!