These vegan Summer Buddha Bowls with Turmeric Chickpeas, marinated tofu and quinoa are just as delicious as they are nutritious!

Step 1 Remove tofu from package and squeeze out excess liquid with a clean towel. Chop into 1-inch cubes.

Step 2 Mix together marinade ingredients and add tofu cubes, submerging in liquid and marinating for at least 20 minutes. Meanwhile, cook quinoa according to package directions and preheat BBQ to high heat.

Step 3 Slather cobs of corn with a bit of olive oil and season with salt and pepper. Cook on grill for 8-10 minutes until charred a bit on the outsides. Remove from grill and let cool.

Step 4 Mix together ingredients under the turmeric chickpeas heading. Let sit 5 minutes while you prepare the rest of the veggies.

Step 5 Divide quinoa among bowls, followed by the rest of the veggies. Slice corn off cobs and add to bowls. Remove tofu cubes from marinade and add to bowls along with chickpeas, reserving tofu marinade as dressing for each bowl. Use as much dressing as you'd like for each bowl (you don't need much) and serve!

Storing and Reheating You can store any leftover Buddha bowls (already assembled) in the fridge for up to 5 days. Store the dressing separately to ensure that the ingredients remain fresh and the arugula doesn't get soggy.

Check out a couple of our other healthy recipes below!