High Protein Vibrant Buddha Bowl
Elevate your mealtime with this High Protein Vibrant Buddha Bowl—a nourishing and colorful dish designed to fuel your body while delighting your taste buds. Packed with protein-rich quinoa, crispy tofu, edamame, and chickpeas, this bowl is complemented by vibrant veggies like shredded purple cabbage, julienned carrots, and creamy avocado slices for an explosion of flavors and textures. A zesty lemon-soy dressing ties everything together, delivering a perfect balance of tanginess and umami. With minimal prep time and fully customizable toppings, this gluten-free and vegan-friendly recipe makes an ideal lunch or dinner that’s brimming with nutrients and flavor, perfect for health-conscious food lovers. Whether you’re meal prepping or enjoying it fresh, this Buddha bowl is wholesome, colorful, and deeply satisfying.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 cup Chickpeas (cooked or canned, drained and rinsed)
- 1 block Firm tofu, cubed
- 1 Avocado, sliced
- 1 cup Purple cabbage, shredded
- 1 Carrot, julienned
- 2 cups Spinach or kale, chopped
- 1 cup Edamame (shelled)
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 tablespoon Soy sauce or tamari (for gluten-free)
- 1 teaspoon Maple syrup
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Rinse the quinoa in a fine mesh sieve under cold water.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
While the quinoa cooks, preheat a non-stick skillet or pan over medium heat and add 1 tablespoon of olive oil.
Add the cubed tofu to the skillet and sauté for 7-10 minutes, turning occasionally, until golden and crispy on all sides. Sprinkle with garlic powder, paprika, salt, and pepper for seasoning.
In a small bowl, whisk together the lemon juice, remaining 1 tablespoon of olive oil, soy sauce or tamari, and maple syrup to create a dressing.
Assemble the Buddha bowl by dividing the cooked quinoa between two wide bowls or plates.
Top each bowl with equal portions of chickpeas, sautéed tofu, edamame, shredded cabbage, julienned carrots, chopped spinach or kale, and sliced avocado.
Drizzle the prepared lemon-soy dressing over the assembled bowls.
Sprinkle sesame seeds on top for garnish if desired.
Serve immediately and enjoy your nutrient-packed, high-protein Buddha bowl!
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3894 mg | 169% | |
| Total Carbohydrate | 226.5 g | 82% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 31.4 g | ||
| Protein | 119.0 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2298 mg | 177% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 4343 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
