Peanut Tofu Buddha Bowl

• servings: 4 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

2 cups cooked brown rice

1 cups shredded carrots

2 cups spinach leaves

2 cups broccoli florets

2 teaspoons olive oil or additional sesame oil, divided

1 cup chickpeas (drained and rinsed, if using canned)

salt/pepper

16 oz extra firm tofu, pressed and drained

1-2 tablespoons toasted sesame oil

1/4 cup low sodium soy sauce

1/4 cup 100% pure maple syrup

2 teaspoons chili garlic sauce

1/4 cup creamy or crunchy peanut butter

Directions

Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren’t using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.

Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.

Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.

Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.

To assemble, divide the brown rice among 4 bowls, top each bowl with 1/4 cup shredded carrots, 1/2 cup spinach leaves, 1/4th broccoli, 1/4 cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.

Nutrition

• Serving Size: Per Bowl
• Calories: 511
• Total Fat: 21.7 g
• Saturated Fat: 3.5 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 959.6 mg
• Total Carbohydrate: 59.3 g
• Dietary Fiber: 10.5 g
• Total Sugars: 17 g
• Protein: 24.4 g