Products used in this recipe
Buddha Power Bowl
Yield: 8 Servings (13 1/2 oz.)
Yield: 8 Servings (13 1/2 oz.)
Packed with flavor, color, and different textures, this bowl does not disappoint. And it's perfect for grab-n-go menus!
Pickled Carrots:
Ingredient | Weight | Measure |
---|---|---|
Rice wine vinegar | 1 cup | |
Sugar | 1/8 cup | |
Black peppercorns, whole | 1/2 Tbsp. | |
Red pepper flakes | 1/2 Tbsp. | |
Garlic clove, crushed | 1-2 each | |
Carrots, thinly shaved into ribbons | 8 oz. |
Roasted Chickpeas:
Ingredient | Weight | Measure |
---|---|---|
Olive oil | 1/4 cup | |
Chickpeas, drained | 12 oz. | |
Za'atar seasoning | 2 Tbsp. |
Tofu:
Ingredient | Weight | Measure |
---|---|---|
Tofu, extra firm | 22 oz. | |
Salt and pepper | to taste | |
Cornstarch | 1/2 cup | |
Vegetable oil | 1/2 cup |
Bowl:
Ingredient | Weight | Measure |
---|---|---|
Simplot Good Grains™: Multi-Grain Orzo, Garbanzo & Kale Blend | 1 bag | |
16 oz. | ||
Tuscan or lacinato kale, sautéed | 16 oz. | |
Sweet soy glaze or sauce | 4 fl. oz. | |
Almonds, toasted, coarse chop | 4 oz. | |
Cilantro, chopped | 8 Tbsp. | |
Lemon-tahini dressing or similar | 16 fl. oz. |
Preparation Instructions:
Step 1
Combine first five ingredients, vinegar through garlic, in a small sauce pan and bring to a boil. Add the carrots, remove the pan from the heat allow flavors to marry for 15-20 minutes and drain carrot slices.
Step 2
Preheat oven to 450˚F.
Step 3
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas, oil, and seasoning. Spread on a baking sheet, and bake for 30-40 minutes, until browned and crunchy.
Step 4
Open tofu package and drain the water. Lay paper towels on a cookie sheet or tray, place the tofu on the towels and top with more paper towels. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books or cans and allow to drain 1 to 2 hours. Slice the drained tofu into sixteen 1/3x3-inch slices, season with salt and pepper and toss with cornstarch. Sauté the tofu in a large skillet over medium-high heat until brown on each side turning once.
Step 5
For each serving; prepare the grain and corn and jalapeno blends according to the package directions. In a shallow bowl, place 5 oz. of the grain blend, top with 2 slices of tofu and drizzle with 1/2 fl. oz. of sweet soy, 2 oz. corn blend, 1/2 oz. kale, 1/4 cup chickpeas, 1 Tbsp. almonds, 1 Tbsp. cilantro and drizzle with 2 fl. oz. dressing. Finish the top with 1 oz. of the pickled carrots.