Summer Buddha Bowl

• Course: Guilt-Free, Heart Health, Main Dish
• Cuisine: Vegan

• Servings 4
• Prep Time 40
• Cook Time 10
• Passive Time 50

Ingredients

• 1 tbsp olive oil
• 2 cobs corn
• 2 cups cooked multi-coloured quinoa
• 2 cups arugula
• 1 cup cherry tomatoes sliced in half
• 1/2 zucchini sliced
• 1 avocado sliced
• 1 cup sunflower sprouts

• 1 pack extra-firm tofu
• 1 tbsp olive oi
• 1/2 cup apple cider vinegar
• 3/4 cup low-sodium soy sauce or tamari
• 1/4 cup water
• 2 cloves garlic minced

• 1 can low-sodium chickpeas
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp dried turmeric
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 2 tsp ground turmeric
• 1/2 tsp garlic powder
• 1/2 tsp paprika

Instructions

1. 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.
2. Slather cobs of corn with a bit of olive oil and season with salt and pepper. Cook on grill for 10 minutes until charred a bit on the outsides. Remove from grill and let cool.
3. Mix together ingredients for turmeric chickpeas. 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!
4. These bowls work great for your weekly meal prep! Divide among 4 glass bowls, dividing dressing and packing in separate containers. Will stay fresh in fridge for 3-4 days (eat yourself or share with someone!)

Recipe Note