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Buddha bowl with tofu & roasted chickpeas
Buddha bowl with tofu & roasted chickpeas
920kcal Per person
47g Protein
98g Carbs
38g Fat
28g Fiber
Ingredients
- 5 ounces tofu (140 g)
- 3 ounces quinoa (84 g)
- 7 ounces chickpeas (196 g)
- ½ red onion
- 2 steamed beets
- 8 cherry tomatoes
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon ground cumin (1 g)
- 2 teaspoons paprika (ground spice) (4 g)
- 1 ½ tablespoon soy sauce (23 ml)
- 1 handful spinach (25 g)
- ½ tablespoon hummus (10 g)
Preparing this recipe
- Drain the tofu well.
- Cook the quinoa according to the instructions on the packaging.
- Rinse the chickpeas with cold water and let them drain.
- Cut the tofu into cubes and pat dry. Slice the onion into half rings and the red beets into cubes. Halve the cherry tomatoes.
- Heat half of the oil in a pan. Add the chickpeas, onion, cumin powder and half of the paprika powder. Cook for about 4 minutes.
- Meanwhile, in another pan, heat the rest of the oil. Fry the tofu cubes with the other half of the paprika powder and the soy sauce until browned in 5 minutes.
- Place the spinach along with the quinoa, tofu and chickpeas in a bowl. Serve the buddha bowl with hummus. Season with pepper and salt to taste.
Tip van FitChef
Switch up the hummus you serve with this buddha bowl. For instance, spicy hummus is very tasty or try hummus with pumpkin or sun-dried tomato.
