If you love Emma like me, then you've probably watched literally all of her YouTube videos. I was bored and decided to rewatch them, and rediscovered the video of her making a buddah bowl! So, I obviously had to remake it. Emma doesn't use specific measurements, and you really don't need to for this recipe. I absolutely loved this buddah bowl, it has a few steps, but not complicated to make.
Ingredients:
Makes about 3 servings
- 1 block extra firm tofu
- 1 head of cauliflower
- 1 head of broccoli
- 1 can of chickpeas (garbanzo beans)
- 5 oz of shredded kale
- olive oil
- salt and pepper
- garlic powder
- everything seasoning
- juice of 1/2 lemon
- paprika
- nutritional yeast
- avocado (optional)
- lemon tahini dressing or,
- 1/4 c tahini sauce
- juice of 1 lemon
- 1 tbsp honey
- 1/3 c water
- 1 garlic clove, minced or crushed
- salt and pepper
Directions:
- Drain and chop your tofu into inch sized cubes.
- Press your tofu by placing another cutting board, and something heavy on top of the tofu. To get the most moisture out of the tofu, press at least an hour before cooking.
- Meanwhile, wash and chop your broccoli and cauliflower into bite sized pieces.
- Line a baking sheet with parchment paper, and add your veggies to it.
- Drizzle olive oil, juice of 1/2 lemon, salt, pepper, garlic powder, and everything seasoning over top the veggies.
- Toss the vegetables on the sheet and set aside.
- Drain and dry your chickpeas.
- Line another baking sheet with parchment paper and add the chickpeas.
- Drizzle chickpeas with olive oil, salt, pepper, paprika, and garlic powder.
- Toss the chickpeas on the baking sheet.
- On a separate plate, combine at least 2 tbsp of nutritional yeast with 1 tsp garlic powder, salt, pepper, and everything seasoning to taste.
- Coat tofu with olive oil.
- Take tofu and place onto the plate with seasonings, and coat on all four sides, then transfer to the baking sheet with the chickpeas.
- Preheat oven to 400 and bake both baking sheets for 30-40 minutes.
- Meanwhile, add kale to a bowl and massage until kale is visibly wilted.
- Drizzle on olive oil, salt, and pepper, and toss.
- If you want to make the lemon tahini sauce from scratch, add all ingredients to a bowl and mix together.
- Lastly, plate everything in a bowl, drizzle the tahini sauce on top, and add avocado if desired.
This was definitely worth the effort to make! I love a bowl with different textures, and ingredients, and although this bowl is vegan, it's got a ton of protein from the chickpeas and tofu. You've got your protein there, healthy fats from olive oil and avocado, and veggies and leafy greens. The great thing about this recipe is that you're putting in the effort once, and you'll have leftovers for at least one more serving.
Enjoy besties! 🫶