Bringing a little bit of sunshine into your day (hopefully) with this beautiful bowl filled with maple glazed tofu, turmeric hummus, quinoa, and sweet potato.
This kind of little-bit-of-everything meal is my favourite and you can keep any leftovers to add to salad bowls, wraps and sandwiches for the rest of the week. Tag me in your
Buddha Bowls
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Ingredients
- CRIPSY CHICKPEAS...
- 1 tbsp coconut oil or butter
- 1 tsp chilli flakes
- 1 x 400g tin of chickpeas, drained & rinsed
- 2 tsp maple syrup
- TURMERIC HUMMUS...
- 1 x 400g can drained chickpeas
- Juice of 1 lemon
- 3 tbsp tahini
- 2 cloves garlic, crushed
- 1 tsp turmeric
- 1 tsp paprika
- 4 tbsp extra virgin olive oil
- Big pinch sea salt
- MAPLE + SESAME SWEET POTATO
- 2 medium sweet potatoes, cut into chunks
- 1 tbsp coconut oil or olive oil
- 1 tbsp maple syrup
- 1 tsp black sesame seeds
- Pinch Sea salt
- MAPLE GLAZED TOFU...
- 1 pack tofu (extra firm if you can find it), cut into ½ inch slices
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp fresh grated ginger
- 1 tsp toasted sesame oil
- 1 tsp coconut oil or olive oil
Instructions
For the crispy chickpeas:
In a frying pan, heat your oil, add the chickpeas, chilli flakes and a pinch of sea salt and fry for 90 seconds until golden brown.
Drizzle over the maple syrup, add a pinch of salt and leave to bubble for 30 seconds.
For the turmeric hummus:
Add all of the ingredients to a high speed blender and blitz until combined and smooth.
For the maple + sesame sweet potato:
Preheat oven to 200c. Melt the oil in a baking dish whilst you chop your sweet potato.
Then add the sweet potato to the hot oil, with the maple syrup, sesame seeds and a pinch of salt.
Roast for 30 minutes and soft all the way through and beginning to brown and caramelise on the outside.
For the tofu
Dry fry the tofu slices in a pan and leave for 3-4 minutes. Meanwhile, mix together the tofu sauce ingredients in a bowl or jar. Then flip your tofu & cook for 2 minutes, before adding your sauce & cooking for a further 2 minutes.
