Plant-based Spring Buddha Bowl
Recipe by: Kara Lydon Nutrition
Ingredients
Serves:
3-4
Total Time:
35 min
1 bunch asparagus, ends trimmed
1 bunch radishes, stems removed and radishes halved
8 ounces sugar snap peas
3 tablespoons olive oil, divided
Salt and pepper to taste
1 cup dry quinoa
14 ounce package extra-firm tofu, drained and pressed, cut into 3/4-inch slices
1 tablespoon sweet white miso paste
1 tablespoon soy sauce
2 tablespoons rice vinegar
2 teaspoons honey or sugar
Dressing:
1 cup cashews, soaked in 3 cups water for at least two hours
1 tablespoon chopped mint
1 tablespoon minced shallot (about 1/2 shallot)
1 teaspoon minced garlic (about 1 clove garlic)
3 tablespoons olive oil
1/2 cup water
1/2 teaspoon salt
Instructions
Preheat oven to 400 degrees F. Line baking sheets with parchment paper. Spread out asparagus, radishes and snap peas on the two baking sheets. Toss with 2 tablespoons olive oil. Season with salt and pepper.
Roast vegetables in the oven for 15-20 minutes, or until tender.
Meanwhile, cook quinoa according to package directions.
In a medium bowl, whisk together miso, soy sauce, rice vinegar and honey until combined. Add tofu to bowl and toss to coat with marinade. Let sit in refrigerator for 30 minutes.
Place tofu onto one of the parchment-lined baking sheets and bake for 30 minutes, flipping over halfway through.
Heat 1 tablespoon olive oil in a nonstick pan over medium-high heat. Add tofu in two batches, cooking for 3-5 minutes on each side or until golden-brown.
To assemble, divide the quinoa evenly between bowls and top with asparagus, radishes, sugar snap peas and tofu. Drizzle cashew dressing over top.
For the dressing:
In a Vitamix or high-speed blender, add soaked cashews, mint, shallot, garlic, olive oil, water and salt. Blend until smooth and creamy. Drizzle over bowls.