vegetable buddha bowl with a lemon tahini dressing
filled with tons of delicious and nutritious vegetables, this recipe is not only good for you but it is a simple and easy recipe to meal prep for the week.
Ingredients
- 1 bag spinach
- 1 package tofu, extra firm, pressed and cubed
- 1 bag frozen broccoli
- 5 bags bada bean snacks, optional, i use one bag per serving to add a good crunch factor
- 1 cup sliced cherry tomatoes
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1/2 cup roasted sunflower seeds, my favorite are the roasted + unsalted sunflower seeds from trader joe's
Instructions
- prepare the tofu : place the tofu in between two paper towels then add a heavy item right on top for about 20 minutes to get out the excess water. i like to use a big pot / pan when doing this
- preheat oven to 400 degrees F
- add foil to a baking sheet and spread the frozen broccoli in an even layer
- drizzle olive oil and mix until all are coated
- roast in the oven for 20 minutes then flip
- at this point you can also add your cubed tofu onto the tray as well
- put back into the oven for 10 minutes, flip the tofu and then bake for another 5 minutes
- let cool slightly
- combine the tahini and lemon juice until fully incorporated. you can also add in a little bit of water to thin out the dressing depending on your desired texture
- once the tray is cooled slightly. grab your bowl and add in the spinach, roasted broccoli, sliced cherry tomatoes, crispy tofu, bada beans and sun flower seeds
- drizzle on the dressing and ENJOY!