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Sunday, 01 March 2020 / Published in 30mins, Main Course

Buddha Bowl

It might seem like a lot of ingredients and effort but this is really very easy, and great one for doing some prep for the next day or two. Really tasty and really fresh. I was out of coriander for this one!

Buddha Bowl

A great fresh dish, and one great for lunch the next day too.
Print Recipe
Prep Time 10 mins
Cook Time 15 mins
Servings 2 Portions

Ingredients
  

  • 400 grammes Tofu
  • 125 grammes Basmati rice
  • 1/2 cup Black beans
  • 1/2 cup Pinto beans
  • 1 cup Sweetcorn
  • 1 Avocado
  • 6 Cherry tomatoes
  • 1 cup Shredded lettuce
  • 1/2 cup Crispy onions
  • Sriracha sauce
  • 3 tsp Garlic and onion granules, chilli powder
  • 2 tbsp Corn flour
  • Salt and pepper
  • 1 Stock cube
  • 4 tbsp Sunflower oil
  • 1 tbsp Olive oil

Instructions
 

Rice

  • Bring a litre of water to the bowl and add a stock cube
  • Add the rice and move on to preparing the tofu

Tofu

  • Cut the tofu in to cubes and press down firmly (without squashing) on paper towels to extract water
  • Put the tofu pieces in a bow and add 2 tbsp of the spice mix and the corn flour and toss with the tofu
  • Heat a pan and add generous amount of oil - I prefer sunflower oil for this, and place the tofu pieces in, turning occasionally until brown on all sides. Put aside and prepare the beans

Beans and corn

  • Heat a pan and add some olive oil - add the beans and corn, add some spice mix and toss occasionally for 3-4 minutes

Salad

  • Shred some lettuce, chopped up some avocado, quarter the cherry tomatoes

Dish up

  • Add some olive oil, salt and pepper over the salad
  • Add some Sriracha where ever desired
  • Sprinkle all with some salt and pepper

And lunch tomorrow






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Tagged under: 30mins, buddha bowl, cold, dinner, fresh, lunch, main course, prep, vegan

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