quinoa buddha bowl

VEGETABLES

• 1 medium sweet potato, peeled and cubed 
• half of large onion or red onion (not the small red shallot) 
• quarter of red cabbage (or you can also use green cabbage) 
• 2 Tbsp (30 ml) maple syrup, divided 
• 2 Tbsp (30 ml) olive oil, divided 
• Healthy pinch each sea salt + black pepper 
• 1 Tbsp (3 g) chopped fresh rosemary (or dried) 
• Half block of tofu, sliced 
• garlic powder 
• spinach 
• avocado 

QUINOA 

• 1 cup (184 g) white quinoa, well rinsed + drained 
• 1 3/4 cups (420 ml) water 
• Pinch sea salt 

SAUCE

• 1 garlic clove, minced 
• 1 tbs soy sauce 
• 2 tbs smooth peanut butter 
• 1 tbs honey 
• 1 tbs sesame oil 
• 1 tbs olive oil 
• 1 small lemon juice 
• sesame seed (optional)

Instructions

1. Preheat oven to 425 degrees F (220 C). 
2. spread sweet potato, onion, and cabbage and drizzle with 1 Tbsp maple syrup, 1 Tbsp olive oil, salt, pepper, and rosemary. Toss to combine. Then bake for 20-25 minutes until sweet potatoes are tender. 
3. In the meantime, heat a saucepan over medium-high heat. Once hot, add rinsed quinoa to lightly sautée before adding water to evaporate leftover moisture and bring out a nutty flavour. 
4. Cook for 2-3 minutes, stirring frequently. Then add water and a pinch of salt. Bring to a low boil over medium-high heat. Then reduce heat to a simmer and cover. Cook for 18-22 minutes or until liquid is absorbed and quinoa is fluffy. Then open the lid and fluff the quinoa with a fork. Tilt the lid, remove from the heat, and set aside. 
5. Toss tofu with garlic powder, salt, and pepper. Leave it for 5 minutes before fried on 1tbs hot olive oil. 
6. For dressing, whisk all the ingredients in a bowl until smooth. 
7. Serve quinoa on the bottom of the bowl, topped with baked vegetable, spinach, avocado, tofu, drizzle dressing on top, and sprinkle with sesame seed. 

Recipe is mixed from these two recipe:

http://www.delish.com/cooking/menus/recipes/a50768/buddha-bowls-recipe/ http://minimalistbaker.com/roasted-vegetable-quinoa-harvest-bowls/