Vegan Quinoa Buddha Bowl

This loaded quinoa bowl is a vibrant, fl avour-packed combo of crispy tofu, roasted veg, and a silky Thai peanut sauce that ties everything together. It’s a great make-ahead lunch or weeknight dinner that hits that perfect sweet spot between wholesome and indulgent!

Prep time: 20-25 minutes

Cook time: 30-35 minutes

Ingredients (serves 4)

For the bowl:

• 170g quinoa, uncooked
• 1 handful of fresh kale, washed, roughly chopped & sautéed
• 1 large bell pepper, thinly sliced
• 2 medium sweet potatoes, cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 head of broccoli, cut into florets
• salt and pepper, to taste

For the chickpeas:

• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika powder

For the tofu:

• 1 block extra firm tofu, pressed
• 2 tbsp cornflour
• 1 tbsp BBQ seasoning mix
• 2 tbsp toasted sesame oil (or avocado oil)

For the Thai Peanut Sauce:

• 125g creamy peanut butter
• 60 ml soy sauce or tamari
• 60 ml fresh lime juice
• 2 tbsp maple syrup
• 2 cloves garlic, minced or 1 tsp garlic powder
• 2 tsp freshly grated ginger
• 2-4 tbsp water (to thin as needed)
• ½ tsp chilli flakes (optional)

For garnish:

• 2 tbsp roasted peanuts
• 2 tbsp chopped fresh coriander
• toasted sesame seeds

Instructions

1. Preheat the oven to 200°C.
2. Toss the sweet potato cubes with a drizzle of olive oil, smoked paprika, salt, and pepper. Spread them out on a lined baking tray and roast for 25-30 minutes, or until golden and tender.
3. Toss the broccoli florets with a little olive oil, salt, and pepper. Spread them on a separate tray and roast for 15-20 minutes, until lightly crisped and tender. You can roast them alongside the sweet potatoes if there’s room.
4. Pat the chickpeas dry using a clean kitchen towel. Toss with olive oil, garlic powder, smoked paprika, and a pinch of salt. Spread on a baking tray and roast for 25-30 minutes, shaking the tray halfway through, until crispy and golden.
5. Cook the quinoa according to package instructions. Fluff with a fork and set aside to cool slightly.
6. In a small pan over medium heat, add a splash of olive oil and sauté the chopped kale for 2-3 minutes until wilted and slightly crisp around the edges. Set aside.
7. Tear the tofu into uneven, bite-sized chunks for better texture. Toss with cornflour and BBQ seasoning mix until coated. Heat sesame oil in a non-stick pan over medium heat and fry the tofu until golden and crispy on all sides. Once crisp, pour in a few tablespoons of the peanut sauce and let it bubble for a minute to lightly caramelise the tofu edges. Remove from heat.
8. In a bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, garlic, ginger, and chilli flakes (if using). Add water a little at a time until the sauce is smooth and pourable.
9. In each bowl, layer the quinoa, sautéed kale, roasted sweet potatoes, broccoli, crispy chickpeas, and pan-fried tofu. Add raw pepper slices and finish with sliced avocado. Drizzle with plenty of the peanut sauce and garnish with roasted peanuts, sesame seeds, and chopped coriander.