Buddha Bowls: Roasted Chickpea & Tofu

Buddha Bowls: Roasted Chickpea & Tofu

Buddha Bowls are my favorite thing to meal-prep for the week. To make a good bowl is simple. Start with brown rice or a salad base, add legumes (great for fiber), protein (typically tofu), fresh veggies, and top with avocado.

The texture goes a long way when you’re mixing a variety of foods. I like adding chopped nuts or roasted chickpeas for an extra crunch and source of protein. The key to crunchy chickpeas is to coat them with oil and spices evenly before laying them on the baking sheet. You can use any sort of spice you like but I favor chili powder, paprika, and turmeric.

As you may notice, one of the bowls has tofu while the other contains roasted chicken breasts. The majority of the time, I’m cooking for two, one of us being the meat-eater or as I like to call him, my taste tester. I think its important to understand how to cook for all types of eaters regardless of if their beliefs or food-preferences align with mine. As long as things are locally sourced and organic, I try to keep my opinions to myself and learn how to cook it.

Buddha Bowls: Roasted Chickpea & Tofu

Servers 2
⠀

  • 1 cup Trader Joes Harvest Mix (you can sub any form of rice)
  • 1/4 firm tofu block or 1/2 organic chicken breast, chopped
  • 3 cups arugula
  • 1 cup cherry tomatoes, chopped
  • 1 avocado, pitted and sliced
  • 1 tbsp unsalted sunflower seeds
  • 1 cup unsalted black beans
  • 1 can unsalted chickpeas
  • 2 tbsp paprika
  • 2 tbsp chili powder (or low sodium taco seasoning)
  • 1 tsp turmeric
  • 3 tbsp olive oil
  • 1 tbsp balsamic
  • salt and pepper to taste


METHOD⠀

  1. Cook the harvest mix or rice as directed then divides into 2 serving bowls and set aside
  2. Pre-heat oven to 475F. In a large bowl, rinse 1 can of chickpeas then add to bowl. Add 2 tbsp of olive oil then season with salt, pepper, paprika, chili powder, and turmeric. Lay chickpeas out on a baking sheet then place in the oven. Cook for 20 minutes.
  3. Add 1 tbsp of olive oil to a large frypan then add the sliced chicken breast or cubed tofu. Season as needed and turn to cook each side for 10 – 15 minutes or until done
  4. Add arugula, cherry tomatoes, sunflower seeds, and avocado to the serving bowls on one side. On the other side, add black beans and roasted chickpeas, and protein. Drizzle with olive oil then ready to serve!