Name: Roasted Vegetable Buddha Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz raw firm tofu; 0.25 cup dry red lentils; 1 tsp olive oil; 0.5 cup raw broccoli florets; 0.5 cup raw cauliflower florets; 1 cup raw spinach; 2 tbsp nutritional yeast; 1 tbsp tamari; 1 tbsp lemon juice; 0.25 tsp garlic powder; 0.25 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.75 cup water

Nutrition

Per serving

523 calories

Protein: 45g; 34% of calories
Carbs: 46g; 34% of calories
Fat: 19g; 32% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Rinse the dry red lentils under cold water, then place in a small pot with the water and bring to a boil.
Reduce heat to low, cover, and simmer the lentils for 15 minutes until tender, then drain any excess liquid.
Press the raw firm tofu between paper towels to remove moisture, then cut into 1-inch cubes.
In a large bowl, toss the tofu cubes, raw broccoli florets, and raw cauliflower florets with olive oil, garlic powder, turmeric, sea salt, and black pepper.
Spread the mixture on the baking sheet and roast for 25 minutes, flipping halfway, until the tofu is golden and the vegetables are tender.
Whisk the tamari and lemon juice together in a small bowl to create a light dressing.
Layer the cooked lentils and raw spinach in a bowl, top with the roasted tofu and vegetables, sprinkle with nutritional yeast, and drizzle with the dressing.

Nutrition

Ingredients

Instructions

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