Squash Buddha Bowls

Ingredients

300g butternut squash

1 broccoli

100g rice

Tofu

½ tsp ground ginger

½ garlic powder

½ onion powder

soy sauce

¼ cup tahini

2 tbsp lemon juice

1 Avocado

Directions

Cube the squash, add oil, salt and pepper and roast for 20 minutes.

Add to the same tray, chopped broccoli and roast for 15 more minutes.

Cook your rice or quinoa for the appropriate amount of time.

Meanwhile, fry your cubed tofu until lightly browned then add a tbsp of oil, ginger, garlic powder, onion powder, 2 tbsp soy sauce, and a dash of chilli and fry until the tofu is nicely coated.

Make a dressing from tahini, lemon juice, 1 tbsp soy sauce, and splashes of water to reach desired consistency.

Compile your bowl of rice, roasted squash and broccoli, tofu, plus extras like avocado, and then top with dressing.

Notes

To make GF, sub soy sauce for tamari.