The Perfect Vegan Buddha Bowl | Quick & Easy


This is a paid collaboration with Spicy & Co.

Although it feels like summer is coming to an end, I still have hope that some warmer days are soon to come in the UK, just in time to enjoy more salad filled buddha bowls in the sun. 
Packed full of plant based protein and other delicious and nutritious ingredients, this bowl is the perfect salad style dish. Although like I said, it's technically a salad, it's super comforting and fills you up without the need to snack all day. 

You could easily meal prep this for the week and take it with you on the go for lunch or dinner, as it's so easy to whip up and doesn't take up much time at all!

- Summer Buddha Bowl -

Prep Time: 10 mins    Cook Time: 20 mins   Serves: 1

You will need:

- 1/2 block of tofu, drained and pressed
- 1/4 cup fresh edamame beans
- 1 spring onion, chopped
- 1/2 red bell pepper, cut into thin slices
- handful of spinach
- small handful of rocket
- 1/2 cup quinoa
- 1/2 lemon
- 1 vegetable stock cube (optional)
- 1 garlic clove
- salt + pepper
- cucumber
- hemp seeds

Method - 

1. Drain and press the tofu with a heavy object for at least 10 minutes, allowing the water to absorb.

2. Rinse the quinoa and pour into a saucepan with 1 cup of water and one vegetable stock cube. Boil on medium - low heat for 20 minutes, checking on it often so that it doesn't burn.

3. Cut the tofu into small cubes and place them in a large frying pan / wok with 1 tbsp olive oil. Turn the tofu often so that it cooks equally, after about 3 minutes add the garlic, salt and pepper, adjusting to taste (I usually add 1/2 tsp salt and 1 tsp of pepper). Squeeze half a lemon all over and mix so that all the flavours combine.

4. Once the tofu has been cooking for around 10 minutes, add the red bell pepper and edamame beans. This step is optional, but I prefer them being slightly cooked than raw.

5. Prep the salad in the bowl, putting the spinach on one half with the rocket. Once the quinoa has cooked, pour it out into the other half of the bowl. Finally once the tofu, pepper and edamame have cooked, place on top of the quinoa.

6. Finish the bowl off with a few slices of cucumber, spring onion and a sprinkle of hemp seeds. 

7. Finally, drizzle around 1 tbsp of Spicy & Co tangy tahini dressing over everything and enjoy!

Spicy & Co have a range of delicious dressings which can also be used as dips and sauces! I found that the tangy tahini dressing used in this recipe tasted like a classic houmous and was the perfect addition to the bowl. You could also drizzle sriracha over the bowl along with this dressing for a spicy kick!

What's your favourite summer time meal?

Love Always,
Shannon x

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