Protein-Packed Buddha Bowl

• firm tofu8 oz
• sweet potato1
• onion1
• garlic2 clove
• peanut or vegetable oil1 tablespoon
• chickpeas7 oz
• salt½ teaspoon
• pepper½ teaspoon
• chili powder1 teaspoon
• garlic powder1 teaspoon
• cooked quinoa9 oz
• leafy greens1½ oz
• shredded carrots1 oz
• avocado1
• Juice of 1 lemon0 lemon
• vegetable oil2 tablespoon
• sesame oil½ teaspoon
• hot sauce1 teaspoon
• dried thyme2 teaspoon
• paprika1 teaspoon
• salt½ teaspoon

Instructions

1. 1

   Make the marinade: In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt.

2. 2

   Set aside.

3. 3

   Add the marinade and tofu to a container and marinate for at least 30 minutes, or up to a day.

4. 4

   Preheat the oven to 400ºF (200ºC).

5. 5

   Lay the sweet potato, onion, and garlic on a baking sheet and drizzle with oil.

6. 6

   Season with salt and pepper.

7. 7

   Bake for 20-25 minutes.

8. 8

   In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.

9. 9

   Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes.

10. 10

    Set chickpeas aside.

11. 11

    Fry the tofu in the same pan for about 10 minutes on each side.

12. 12

    Slice tofu to your preference.

13. 13

    Combine the quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice Enjoy!