Lime Quinoa Buddha Bowl with Curried Tofu and Beetroot Tahini
This Lime Quinoa Buddha Bowl with Curried Tofu and Beetroot Tahini is a perfect one-bowl meal for those craving a healthy yet flavorful vegan dish. Quinoa is a complete protein source, the roasted beetroot provides a deep, rich flavor, while the tahini adds a silky texture and nutty aroma to the dish. The black sesame seeds add a crunchy texture, and the lime-marinated tofu brings freshness to the flavors. This dish is not only nutritious but also visually stunning, making it an excellent choice for an everyday or special occasion.
Ingredients for this recipe
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Preparation Steps
1
Rinse the quinoa thoroughly, then cook it in twice the amount of water for about 15 minutes. Once cooked, let it rest for 5 minutes, then fluff with a fork.
2
Cut the tofu into small cubes, then mix with 1 tablespoon of lime juice and 1 tablespoon of soy sauce. Let it marinate for 10 minutes.
3
Peel the beetroot and cut it into thin slices. Roast at 350°F (180°C) for 20 minutes, or until slightly caramelized.
4
Heat the olive oil in a skillet over medium heat. Sauté the onion until translucent. Add the garlic and ginger, and stir to combine.
5
Sprinkle in the curry powder and turmeric, then add the coconut milk. Mix well and simmer for 10 minutes.
6
Mix the tahini with 1 tablespoon of lime juice, then drizzle over the curried beetroot to add a richer flavor.
7
Meanwhile, in another skillet, fry the marinated tofu until golden brown, about 5-7 minutes.
8
To assemble, place the quinoa in a deep bowl, then arrange the curried beetroot and fried lime tofu on top. Sprinkle with black sesame seeds and fresh coriander.
9
Serve immediately and enjoy the flavorful, nutritious, and colorful Buddha bowl!
