Spinach Quinoa Buddha Bowl with Beetroot & Lime Tofu
This spinach quinoa Buddha bowl with beetroot & lime tofu is a perfect one-bowl meal for those who crave a healthy yet delicious vegan dish. Quinoa is a complete protein source, the baked beetroot adds a touch of sweetness, and the lime-marinated tofu provides freshness and protein. Black sesame seeds add a crunchy texture, while spinach provides a vitamin-rich base. This dish is not only nutritious but also visually stunning, making it perfect for everyday or special occasions alike.
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
Peel the beetroot, slice it thinly, and bake at 350°F (180°C) for 20 minutes, or until tender.
3
Cut the tofu into cubes, then toss with 1 tablespoon of soy sauce and 1 tablespoon of lime juice. Let it marinate for 10 minutes.
4
Heat the olive oil in a skillet over medium heat. Sauté the marinated tofu for 5-7 minutes, until golden brown.
5
Peel and slice the avocado. Thoroughly rinse the fresh spinach in cold water.
6
In a large bowl, place the cooked quinoa. Arrange the baked beetroot, spinach, avocado, and sautéed tofu around it.
7
Sprinkle with black sesame seeds and fresh cilantro, then drizzle with freshly squeezed lime juice.
8
Serve immediately and enjoy this healthy, nutritious, and flavorful Buddha bowl!
