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Writer's pictureNikki Pettineo

Buddha Bowl

Updated: Jun 28





Buddha Bowl Ingredients (serves 4)

cooked quinoa

1 cup

toasted pumpkin seeds

¼ cup

dried cranberries

¼ cup

small diced red onion

2 TBSP

shredded brussels sprouts

2 cups

marinated tofu cut into ¼ inch cubes (recipe below)

8 oz

cilantro dressing (recipe below)

½ cup


Method of prep:


Marinate the tofu in cilantro vinaigrette for 1-24 hours. Grill tofu and cut into ¼ inch pieces.



Cilantro vinaigrette (makes 2 ½ cups)

Apple cider vinegar

½ cup

Sesame oil

1 tablespoon

Kosher salt

2 tablespoons

Honey

½ cup

Yellow mustard (like French’s)

¼ cup

Cilantro

¼ cup

Black pepper

1 tablespoon

Canola oil

1 ½ cup

Ginger, dry seasoning

1 teaspoon

Garlic, granulated

1 teaspoon


Method of prep:


In a food processor or a blender, add vinegar, mustard, salt, pepper, ginger, garlic and honey. Blend until fully incorporated. Next, drizzle sesame oil into the blender in a slow, steady stream. Continue to drizzle canola oil into the blender in a slow, steady stream. Finally, add cilantro and pulse. Use as a marinade or dressing for salads and finishing dishes.


To assemble:

Toss all ingredients together, top with tofu. Enjoy!



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