Mediterranean Buddha Bowl
A vibrant and delicious meal featuring an array of colorful vegetables and protein-packed ingredients, perfect for a quick weeknight dinner or a refreshing lunch.
Ingredients
Vegetables
- 1 head romaine
- 1 each English cucumber
- 1 cup cherry tomatoes
- 1 can black olives
- 1 each bell pepper cut into strips
Grains & Protein
- 1 cup quinoa cooked according to package instructions
- 1 block tofu press to remove excess moisture
Dressings & Seasonings
- 1 tbsp nutritional yeast
- 1 each lemon juice only
- 1 tsp miso paste
- 1/4 cup white balsamic vinegar
- 2 tbsp cold-pressed flax seed oil
- 2 tbsp Italian seasoning
Instructions
Preparation
- Cook your quinoa according to the package instructions.
- While the quinoa is cooking, press the tofu to remove excess moisture.
- Chop the vegetables: cut the cucumber into half moons, halve the cherry tomatoes, slice the olives, and cut the bell pepper into strips. Roughly chop the romaine lettuce.
- For the tofu feta, combine the lemon juice, miso paste, and nutritional yeast in a bowl. Mix thoroughly.
- Add the tofu to the mix, breaking it up gently to coat evenly with the tofu feta mixture.
- In another bowl, whisk together the white balsamic vinegar, flax seed oil, and Italian seasoning to create your dressing.
Assembly
- Layer the cooked quinoa with the prepared vegetables and crumbled tofu, then drizzle the dressing on top.
- Serve immediately and enjoy!
Notes
Consider grilling your vegetables for added flavor. Customize toppings like feta cheese or fresh herbs for extra flavor. Store leftovers in airtight containers for up to 3-4 days.