MEDITERRANEAN BUDDHA BOWL

This recipe is taken from our 30-Day Plant-Based Transformation program.
This is just one of the delicious recipes from our plant-based program and we could not wait for you to try it. SO so so good!!
Serves 4

Bowl Ingredients:

• 1 cup (140 grams) quinoa, uncooked
• 8 oz (225 grams) tofu, drained and chopped
• 2-3 tsp extra virgin olive oil
• 1 head red leaf lettuce, chopped
• 1 cup (150 grams) canned chickpeas
• 1 cucumber, chopped
• 1 red pepper, chopped
• ½ red onion, finely chopped
• ½ cup (115 grams) hummus
• ½ cup (120 grams) pitted Kalamata olives

Dressing Ingredients:

• Dressing
  
• ¼ cup (60 ml) extra virgin olive oil
• 2 Tbsp apple cider vinegar
• Juice of ½ lemon
• ½ tsp oregano
• ⅛ tsp thyme
• ⅛ tsp sea salt & pepper

Directions:
Preheat oven to 400ºF/205ºC.

​Prepare the quinoa according to directions and set aside.

While that's cooking, coat tofu with 2 tsp olive oil. Pour mixture on one of the baking sheets, and bake for about 25 minutes, flipping halfway through. Remove when tofu is golden on the edges.

In 4 bowls or 4 separate glass Tupperware containers (meal prep!), divide the chopped lettuce equally in each. Top each with equal amounts of quinoa, tofu, chickpeas, cucumber, pepper, onion, hummus and olives in each bowl. 

In a separate bowl, whisk together the dressing ingredients. When you’re ready to eat, drizzle about 2 tbsp of dressing over your Buddha Bowl, and enjoy!