Tofu Buddha Bowl

_{Step 1/4}

Prepare Tofu

• 150g Tofu
• 100g Sweet Potato
• 2 tsp Olive Oil
• 1/2 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder

Preheat the oven to 200°C (400°F). In a bowl, toss the cubed tofu and cubed sweet potato with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until well coated. Spread the tofu on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through, until crispy.

_{Step 2/4}

Assemble Buddha Bowl

• 30g Quinoa, Uncooked
• 50g Chickpeas
• 1/2 Small Avocado
• 1/2 Small Carrot
• 30g Micro Greens

While the tofu is baking, prepare the quinoa according to package instructions. Once cooked, let quinoa rest for a bit before arranging the drained amd rinsed chickpeas (if using canned), avocado slices, shredded carrots, and micro greens over the quinoa.

_{Step 3/4}

Make Dressing

• 1 tbsp Tahini
• 1 tsp Lemon Juice
• 1 tsp Water
• 1 Garlic Clove

In a small bowl, whisk together tahini, lemon juice, minced garlic, and water. You may need to add more water to reach desired consistency for the dressing. Season with salt and pepper to taste.

_{Step 4/4}

Finish and Serve

• 1/2 tsp Sesame Seeds

Once the tofu and sweet potatoes are crispy, add it to the assembled Buddha bowl. Drizzle with the tahini dressing, garnish with sesame seeds, and serve immediately.