Sharer Diana Lee makes this delicious Buddha Bowl. The proportions of each ingredient can be determined by your taste. You can prepare any of the ingredients in advance and assemble when you’re ready to eat.
Ingredients
Cooked quinoa (follow package directions)
Cooked pinto beans (canned or prepared in advance from dried beans)
Marinated tofu
Roasted beets
Roasted carrots
Sauteed Beet Greens
For the tofu:
In a bowl, mix sesame oil, tamari, and lime juice to taste. Transfer marinade to a ziplock bag, put tofu in with it and put in fridge to marinate for at least 30 minutes.
After marinating, transfer to hot pan and cook to your liking (there is already oil in the marinade, so you won’t need much oil in pan if any at all, but use sesame oil if needed)
For the beet greens:
While the tofu is cooking, chop the beet greens. Remove the tofu from the pan and toss the chopped beet greens into the hot pan. (No need to get another pan dirty!)
For the roasted veggies:
Preheat oven to 400° F
Put all veggies for roasting into an oven safe pan and cover with tinfoil
Cook until soft, about 20-30 minutes
Tahini-tamari dressing :
2 tbsp tamari
1/2 c tahini
fresh ginger to taste
fresh garlic to taste
1/2 c water
put all ingredients in a blender and blend
