Recipe of Turmeric Tofu Buddha Bowl

TURMERIC TOFU BUDDHA BOWL

Makes: 2 bowls

Time: 20 minutes

INGREDIENTS

*1 cup quinoa

*1 tsp dried rosemary

*2 cups water

*1 cup baby tomatoes, halved

*1 cup baby spinach

*1 cup beetroot spirals

*1 cup chickpeas, cooked

*2 TBSP olive oil

*300 g tofu, cubed

*1 tsp turmeric powder

DRESSING

*1/4 cup coconut yoghurt

*Juice of half a lemon

*1/2 tsp crushed garlic

*3 TBSP sweet chilli sauce

*Salt and pepper

METHOD

1. Add the quinoa, rosemary and water to a pot over medium heat.

2. Simmer for 20 minutes.

3. Once cooked, add the quinoa to two serving bowls.

4. Top the quinoa with the baby tomatoes, chickpeas, beetroot and baby spinach.

5. Add the olive oil, tofu and turmeric powder to a frying pan over medium to high heat.

6. Fry until golden brown (about 10 minutes).

7. Add the cooked tofu to the bowls.

8. Add all the dressing ingredients to a jug.

9. Mix until well combined.

10. Pour the dressing over the bowls and enjoy!