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Vegan buddha bowl with roasted squash, smoked tofu, quinoa and tahini sauce

With Autumn approaching, I start to crave comforting bowls of warm delicious food basically three times a day, for breakfast, lunch and dinner. I created this delicious vegan buddha bowl with roasted squash, smoked tofu, quinoa and tahini sauce in collaboration with Florette Deutschland, find the recipe below.

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The recipe is vegan in its original sense, you could however top the bowl with crumbled feta cheese if you prefer a vegetarian option. Use any toppings you like, and feel free to use peanut butter instead of tahini for a peanut sauce!

The recipe is also available on Florette’s website, have a look here.

Have a nice weekend!

Love,
Lea Lou

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Vegan buddha bowl with roasted squash, smoked tofu, quinoa and tahini sauce

For two servings.

100 g quinoa
Sea salt
1/2 small Hokkaido squash
Olive oil
Black pepper, freshly ground
1/2 tsp chili flakes
300 g smoked tofu
1 tbsp soy sauce (or tamari sauce for gluten-free option)
2 heads baby pak choi (or 2 handful chard, spinach or kale)
1 bag (150 g) Florette Beetroot “Sweet chili”

For the chili tahini sauce:
1 garlic clove
1/2 yellow onion
1 red chili
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp soy sauce (or tamari sauce for gluten-free option)
1 tbsp maple syrup
2 tbsp tahini
Water, optional, to make sauce thinner
Sea salt and black pepper, freshly ground

Toppings for the bowl (optional):
Roasted peanuts or sesame seeds
Sprouts, e.g. quinoa, alfalfa or radish sprouts
Feta cheese (for vegetarian option)

Method:
Preheat the oven to 200°C (upper and lower hear) (180°C fan). Line a baking tray with baking paper.

For the bowl bring 250 ml lightly salted water to a boil in a small saucepan. Rinse and drain the quinoa, add it to the boiling water, cover the saucepan with a lid, decrease the heat to a medium level and simmer quinoa for approximately 20 minutes, until cooked and the water is absorbed. Add more water if necessary.

In the meantime, wash the squash, remove the seeds and cut it in slices or bite-sized chunks. Transfer the squash to the baking tray, brush with 1 tablespoon olive oil and roast the squash in the oven for 25 minutes until soft and tender, turning the cubes or slices a few times. Remove squash from the oven, season with salt, pepper and chili flakes to taste.

Squeeze the tofu between two lines of kitchen paper. Cut the tofu in slices. Heat some oil in a pan, then fry the tofu from both sides. Add the soy sauce to the pan and cook the tofu for another minute in the sauce. Remove the tofu from the pan, set aside.

Remove the stems from the pak choi, cut them in halves lengthwise and sauté the pak choi in some olive oil from both sides until golden brown. Season with salt and pepper to taste.

Thinly slice the beet root or cut it in bite-sized chunks.

For the sauce peel and finely chop garlic and onion. Wash, deseed and chop the chili. Whisk together sesame oil, rice vinegar, maple syrup and tahini, add 1 or 2 tablespoons water if necessary. Stir in onion, garlic and chili, and season with salt and pepper to taste.

Divide quinoa, vegetables, beetroot and tofu slices over two bowls, add a dollop of the dressing and serve with sprouts, nuts, seeds or cheese, if desired. 

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Dieser Post ist auch verfügbar auf: DE

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