Quinoa Buddha Bowl with Crispy Tofu and Tahini Dressing

Main CourseVegetarianVegan

Quinoa Buddha Bowl with Crispy Tofu and Tahini Dressing

Name: Quinoa Buddha Bowl with Crispy Tofu and Tahini Dressing
Yield: 1 large bowl (about 23 oz)
Ingredients: 1/2 cup (90 g) quinoa, rinsed; 1 cup (240 ml) water, for the quinoa; 1 medium sweet potato, scrubbed and sliced into 1/2-inch (1 cm) rounds; 7 oz (200 g) extra-firm tofu, pressed for 10 minutes; 1 tbsp low-sodium soy sauce; 1 tbsp cornstarch; 1/2 cup (30 g) panko breadcrumbs; 2 tbsp olive oil, divided; 1/4 tsp salt; 1 ripe avocado, sliced; 1 medium carrot, cut into sticks; 1/2 English cucumber, cut into sticks; 8 cherry tomatoes, halved; 1 handful baby spinach; 1 tsp sesame seeds; 1 tbsp pomegranate seeds, optional; 2 tbsp tahini, well stirred; 1 tbsp fresh lemon juice; 1 tsp pure maple syrup; 1 small clove garlic, finely grated; 3 tbsp water, as needed; 1 pinch salt

Fluffy quinoa topped with roasted sweet potato, crispy panko tofu, avocado, crunchy raw vegetables and spinach, finished with a creamy lemon-tahini dressing.

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