Protein Packed Buddha Bowl

Last couple of weeks we’ve been sharing so many dessert recipes and we think it’s a perfect time to share something different, yet so delicious! Don’t get us wrong, we love sweets, but since the holidays are over we decided to calm our sugar cravings and incorporate more salad meals. We are so obsessed lately with one so yummy salad we are sure you are going to love – Protein Packed Buddha Bowl.

This 6-ingredient only salad is perfect meal salad for lunch or dinner. As a protein source we used edamame beans and tofu, a perfect combination for completely satisfying salad. 

Our Protein Packed Buddha Bowl is perfect for vegans and vegetarians! The best thing about this salad is that all ingredients are very common, and you can find them in any store. We wanted to simplify the things, to make something anyone can make, even if tight with a budget.

 
Buddha Bowls have been our favorites lately coz they are so easy to make, and are perfect for meal prepping. What we usually do is to always have on hand some oven baked or pan fried tofu, some cooked edamame or other beans, quinoa etc., and we make different combinations all the time.

Let us know if you like this recipe. Here are a couple of salad recipe we are sure you are going to love Chickpeas Salad With Cherry Tomatoes, Asparagus & Beet Salad With Almond Tofu, and Quick Mixed Greens & Egg Salad (vegetarian).

Prep time: 10 min   Cook time: 10-30 min   Total: 20-40 min   Servings: 1

Print Recipe

INGREDIENTS

• 1 cup romaine lettuce
• 3 cherry tomatoes
• 2.1 oz (60 g) pan fried tofu (we added extra sesame on top)
• 4 tablespoons cooked edamame beans
• 2 radishes sliced
• 1/4 small cucumber – sliced

DRESSING

• 1 tablespoon of flaxseed oil
• juice of a half a lemon
• pinch of salt

INSTRUCTIONS

• Prepare all the ingredients. We used our pan fried tofu, the only difference that we did is we added some black sesame seeds on top. If you don’t want to pan fry it, you can add bite size pieces of tofu covered with some olive oil, salt, and sesame seeds to a baking dish and bake for about 30 minutes on 300°F, but make sure to turn them over half way through. When done let it cool for about 5-10 minutes.
• Slice cucumber and radishes. Cut cherry tomatoes into quarters.
• We used leftover cooked edamame beans. How to cook edamame: All you have to do is to add edamame beans to a water, bring to boil, and cook 3-5 more minutes after boiling starts until they became bright green. Let them cool for at least 5 minutes.
• To make the dressing add all the dressing ingredients into a small bowl and mix them until combined. Set aside
• In a large bowl first add sliced romaine lettuce, as a base of the salad. Then add on top cooked edamame, tofu, radishes, cucumber, and tomatoes. Pour dressing over it. Toss everything together until combined.
• Enjoy your Protein Packed Buddha Bowl!

Print Recipe