When you're having one of 'those' weeks and not up for making complicated meals, Buddah Bowls are the perfect solution! Packed with protein, fresh greens and good fats, this Bowl uses oob organic frozen veges (super-handy to have stashed in the freezer) along with tofu, pumpkin, tahini, fresh asparagus and avocado. Or create your own - they're great for adding leftovers to and switching up with seasonal produce #certifiedorganic #yum #natural #organic #amillionways #nourishment #breakfast #lunch #dinner #ooborganic
Ingredients:
2 cups oob organic frozen peas
2 cups oob organic sweetcorn
2 cups oob organic spinach
2 bunches asparagus (optional)
450g firm tofu, cubed
1/4 cup coconut aminos or soy sauce
2 cups pumpkin, cubed (optional)
2 cups cooked quinoa OR 4 cups fresh baby spinach
2 avocados, sliced
Tahini and coconut aminos, to taste
Method:
Bring a medium pot of water to a boil. Add the frozen peas and cook for 5 minutes or until tender. Drain and set aside.
Repeat step 1 for the frozen sweetcorn.
Add the spinach to a small saucepan over high heat. Add a dash of water and allow the spinach to cook for 5 minutes or until wilted. Set aside.
Repeat step 3 for the asparagus.
Preheat the oven to 180°C.
Toss the tofu and coconut aminos/soy sauce in a bowl. Spread the tofu on a lined baking tray. Add the pumpkin to the other side of the baking tray.
Bake the tofu and pumpkin for 10-15 minutes. When the tofu is golden brown, remove it from the tray. Allow the pumpkin to bake for another 10-15 minutes until it's tender. Set aside.
To assemble: arrange the quinoa or baby spinach on the bottom of 4 containers or bowls. Arrange all the cooked vegetables on top. Top each container or bowl with 1/2 sliced avocado. Serve with tahini and coconut aminos or desired dressing. Enjoy immediately or store in the fridge for up to 4 days.
