Buddha bowl with roasted veg and crispy tofu
There’s an amazing little Buddha bowl café in Bath where I live. Id eat there everyday if I could, but today I thought I’d make my own - and honestly, it was just as good. It’s a great way to pack in your seasonal veg or anything else you like really. I made a super quick honey soy dressing to go with it - yum!
Buddha bowl with roasted veg and crispy tofu
There’s an amazing little Buddha bowl café in Bath where I live. Id eat there everyday if I could, but today I thought I’d make my own - and honestly, it was just as good. It’s a great way to pack in your seasonal veg or anything else you like really. I made a super quick honey soy dressing to go with it - yum!
Open in Cookpad AppSteps
- 1
Preheat the oven to 180 degrees c. Prepare the Veg. Coat in oil and season. Roast until soft. Remove and set aside to cool.
Prepare and cook the tofu (if using).
- 2
Cook the quinoa, shred the lettuce, cut the avocado and arrange everything in a bowl.
- 3
Make the dressing by whisking all of the ingredients together and dress the salad. Serve and enjoy.
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