Summer Buddha Bowls with Turmeric Chickpeas
These vegan Summer Buddha Bowls with Turmeric Chickpeas, marinated tofu and quinoa are just as delicious as they are nutritious!
Servings: 6 servings
Calories: 533kcal
Ingredients
- 1 tbsp olive oil
- 2 cobs of Corn
- 2 cups cooked multi-coloured quinoa (usually 1 cup dry & 2 cups water cooked in a rice cooker or pot on the stove)
- 2 cups Arugula
- 1 cup cherry tomatoes, sliced in half
- 1 zucchini, sliced
- 1 avocado, sliced
- 1 cup sunflower sprouts
Dressing/Tofu marinade
- 1 package extra-firm tofu
- 1 tbsp olive oil
- 1/2 cup apple cider vinegar
- 3/4 cup soy sauce or tamari
- 1/4 cup water
- 2 cloves garlic minced
Turmeric Chickpeas
- 1 can chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp dried turmeric
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
Instructions
- Remove tofu from package and squeeze out excess liquid with a clean towel. Chop into 1-inch cubes. 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.
- 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.
- Mix together ingredients under the turmeric chickpeas heading. Let sit 5 minutes while you prepare the rest of the veggies.
- 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!
Notes
If you don’t like tofu, tempeh and soy beans are great sources of plant-based protein.
Swap out the quinoa for brown rice or leave the grains out altogether for a low-carb option.
Get creative with your buddha bowl and add in any other veggies or toppings of your choice.
Store any leftovers in the fridge for up to 5 days. Make sure to keep the dressing separate.
Freeze any extra quinoa for up to 3 months.
Nutrition
Calories: 533kcal | Carbohydrates: 70g | Protein: 24g | Fat: 21g | Saturated Fat: 3g | Sodium: 796mg | Potassium: 1051mg | Fiber: 14g | Sugar: 7g | Vitamin A: 509IU | Vitamin C: 18mg | Calcium: 120mg | Iron: 9mg