Summer Buddha Bowl

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topview of bowl filled with avocadoes, chickpeas, quinoa

This vegan summer bowl recipe with turmeric chickpeas, marinated tofu, and quinoa are just as delicious as they are nutritious!

Say Hello To Summer In A Bowl

Summer has to be one of everyone’s favorite season and for a few good reasons: the produce is bountiful, the days are longer and you can eat food cooked on the grill just about any time you want! This bowl is so delightful, you’ll need a tissue to dry your happy tears. 

Summer Buddha Bowl
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Rating: 5
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Print Recipe
Summer Buddha Bowl
Rate Recipe!
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe!
Print Recipe
Servings4servings
Prep Time40minutes
Cook Time10minutes
Ingredients
  • 1 tbsp olive oil
  • 2 cobs corn
  • 2 cups cooked multi-coloured quinoa
  • 2 cups arugula
  • 1 cup cherry tomatoes sliced in half
  • 1/2 zucchini sliced
  • 1 avocado sliced
  • 1 cup sunflower sprouts
  • Dressing Tofu Marinade
  • 1 pack extra-firm tofu
  • 1 tbsp olive oil
  • 1/2 cup apple cider vinegar
  • 3/4 cup low-sodium soy sauce or tamari
  • 1/4 cup water
  • 2 cloves garlic minced
  • Turmeric Chickpeas
  • 1 can low-sodium chickpeas
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp dried turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 2 tsp ground turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
Servings4servings
Prep Time40minutes
Cook Time10minutes
Ingredients
  • 1 tbsp olive oil
  • 2 cobs corn
  • 2 cups cooked multi-coloured quinoa
  • 2 cups arugula
  • 1 cup cherry tomatoes sliced in half
  • 1/2 zucchini sliced
  • 1 avocado sliced
  • 1 cup sunflower sprouts
  • Dressing Tofu Marinade
  • 1 pack extra-firm tofu
  • 1 tbsp olive oil
  • 1/2 cup apple cider vinegar
  • 3/4 cup low-sodium soy sauce or tamari
  • 1/4 cup water
  • 2 cloves garlic minced
  • Turmeric Chickpeas
  • 1 can low-sodium chickpeas
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp dried turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 2 tsp ground turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
Recipe Instructions
  1. Remove tofu from package and squeeze out excess liquid with a clean towel. Chop into 1-inch cubes. Mix together marinade ingredients and add tofu cubes, submerging in liquid and marinating for at least 20 minutes. Meanwhile, cook quinoa according to package directions and preheat BBQ to high heat.
  2. Slather cobs of corn with a bit of olive oil and season with salt and pepper. Cook on grill for 10 minutes until charred a bit on the outsides. Remove from grill and let cool.
  3. Mix together ingredients for turmeric chickpeas. Let sit 5 minutes while you prepare the rest of the veggies. Divide quinoa among bowls, followed by the rest of the veggies. Slice corn off cobs and add to bowls. Remove tofu cubes from marinade and add to bowls along with chickpeas, reserving tofu marinade as dressing for each bowl. Use as much dressing as you'd like for each bowl (you don't need much) and serve!
  4. These bowls work great for your weekly meal prep! Divide among 4 glass bowls, dividing dressing and packing in separate containers. Will stay fresh in fridge for 3-4 days (eat yourself or share with someone!)
Recipe Notes

Nutrition

Calories: 476kcal | Carbohydrates: 36g | Protein: 15.5g | Fat: 10.5g

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