Recipes in the world of Flavilo

Lime tofu quinoa Buddha bowl with curried beetroot and tahini served

Lime Tofu Quinoa Buddha Bowl with Curried Beetroot and Tahini

This lime tofu quinoa Buddha bowl with curried beetroot and tahini is the perfect one-bowl meal for those craving a healthy yet flavorful vegan dish. Quinoa is a complete protein source, roasted beetroot provides a deep, rich flavor, while tahini adds a silky texture and nutty aroma to the dish. 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 appealing, making it an excellent choice for everyday or special occasions alike.

Prep Time 15 min
Preparation 25 min
Total 40 min
520 Kcal
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Ingredients for this recipe

Servings: 2
⭕ 150 g Quinoa
⭕ 200 g Tofu
⭕ 150 g Beetroot
⭕ 1 tbsp Tahini paste
⭕ 200 ml Coconut milk
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 10 g Ginger
⭕ 2 tsp Curry powder
⭕ 1 tsp Turmeric
⭕ 1 Fresh lime
⭕ 2 sprigs Fresh cilantro
⭕ 1 tbsp Black sesame seeds
⭕ 1 tbsp Olive oil
⭕ 1 pinch Salt
⭕ 1 pinch Black pepper

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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. Marinate for 10 minutes.

    3

    Peel the beetroot, slice it thinly, then bake at 350°F (180°C) for 20 minutes, or until lightly caramelized.

    4

    Heat the olive oil in a skillet over medium heat, then sauté the onion until translucent. Add the garlic and ginger, and stir.

    5

    Sprinkle in the curry powder and turmeric, then add the coconut milk. Mix well and simmer for 10 minutes.

    6

    Mix the tahini paste with 1 tablespoon of lime juice, then drizzle over the curried beetroot to enrich the flavor.

    7

    Meanwhile, in another skillet, pan-fry the marinated tofu until golden brown, about 5-7 minutes.

    8

    To serve, place the quinoa in a deep bowl, then arrange the curried beetroot and the pan-fried lime tofu on top. Sprinkle with black sesame seeds and fresh cilantro.

    9

    Serve immediately and enjoy this flavorful, nourishing, and colorful Buddha bowl!