I love a good Buddha Bowl - such a great way to use up whatever leftovers happen to be on hand. This particular bowl was more Indian flavored with curry, cumin, and some spice. I arranged the ingredients over a bed of baby greens (kale, chard, spinach), but this would work well over basmati rice, quinoa, farro, or even couscous.
Because each item can be cooked and enjoyed on its own, I listed the individual recipes and then how to put them all together. Enjoy!
Roasted Curry Cauliflower, Sweet Potato, and Tofu Bowl
Ingredients
Curried Tofu (see recipe below)
Roasted Curry Cauliflower (see recipe below)
Cumin Roasted Sweet Potatoes (see recipe below)
Baby greens mix (spinach, chard, kale)
Roasted Red Pepper Dressing (I like this one)
Sliced Green Onion
Sliced Avocado
Chili Roasted Pistachios (found here, though you could easily make them!)
Method
Place the baby greens in the bottom of a bowl and then layer the remaining ingredients. Drizzle with dressing and top with pistachios and green onion.
Curried Tofu
Ingredients
1 block extra-firm tofu, pressed, and diced into 1" cubes or smaller
3 tablespoons curry powder
2 tablespoons everything bagel seasoning
2 teaspoons olive oil
Method
After pressing the tofu, place all ingredients in a Ziploc bag and shake to evenly coat. Place in the fridge for at least 30 minutes, but up to a couple of hours.
Preheat the air fryer to 375 degrees for about 15-20 minutes. Then, place the tofu cubes in the air fryer in a single layer. Fry for 15 minutes, stopping at the 10 and 5 minute marks to turn and shake the cubes. Enjoy hot or at room temperature.
Roasted Curry Cauliflower
Ingredients
1 large head of cauliflower cut into florets, or a large bag of florets
2-3 tablespoons olive oil
3 tablespoons curry powder
2 tablespoons cumin
Method
Preheat the oven to 450 degrees and line a baking sheet with foil. Toss the ingredients together to evenly coat. I like to do this step ahead of time and let the cauliflower marinate for about 2-3 hours. Spread the cauliflower in an even layer and then roast in the oven for about 30 minutes or until the edges are browned and the cauliflower is fork tender.
Cumin Roasted Sweet Potatoes
Ingredients
6-7 small sweet potatoes, or 3-4 larger sweet potatoes, scrubbed and chopped to 1/2" pieces
3-4 tablespoons olive oil
3 tablespoons cumin
1 1/2 teaspoons sea salt
1 teaspoon ground pepper
Method
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Toss the ingredients to evenly coat and then spread into an even layer on the baking sheet. Roast for 45 minutes or until the potatoes are cooked through.
Because each item can be cooked and enjoyed on its own, I listed the individual recipes and then how to put them all together. Enjoy!
Roasted Curry Cauliflower, Sweet Potato, and Tofu Bowl
Ingredients
Curried Tofu (see recipe below)
Roasted Curry Cauliflower (see recipe below)
Cumin Roasted Sweet Potatoes (see recipe below)
Baby greens mix (spinach, chard, kale)
Roasted Red Pepper Dressing (I like this one)
Sliced Green Onion
Sliced Avocado
Chili Roasted Pistachios (found here, though you could easily make them!)
Method
Place the baby greens in the bottom of a bowl and then layer the remaining ingredients. Drizzle with dressing and top with pistachios and green onion.
Curried Tofu
Ingredients
1 block extra-firm tofu, pressed, and diced into 1" cubes or smaller
3 tablespoons curry powder
2 tablespoons everything bagel seasoning
2 teaspoons olive oil
Method
After pressing the tofu, place all ingredients in a Ziploc bag and shake to evenly coat. Place in the fridge for at least 30 minutes, but up to a couple of hours.
Preheat the air fryer to 375 degrees for about 15-20 minutes. Then, place the tofu cubes in the air fryer in a single layer. Fry for 15 minutes, stopping at the 10 and 5 minute marks to turn and shake the cubes. Enjoy hot or at room temperature.
Roasted Curry Cauliflower
Ingredients
1 large head of cauliflower cut into florets, or a large bag of florets
2-3 tablespoons olive oil
3 tablespoons curry powder
2 tablespoons cumin
Method
Preheat the oven to 450 degrees and line a baking sheet with foil. Toss the ingredients together to evenly coat. I like to do this step ahead of time and let the cauliflower marinate for about 2-3 hours. Spread the cauliflower in an even layer and then roast in the oven for about 30 minutes or until the edges are browned and the cauliflower is fork tender.
Cumin Roasted Sweet Potatoes
Ingredients
6-7 small sweet potatoes, or 3-4 larger sweet potatoes, scrubbed and chopped to 1/2" pieces
3-4 tablespoons olive oil
3 tablespoons cumin
1 1/2 teaspoons sea salt
1 teaspoon ground pepper
Method
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Toss the ingredients to evenly coat and then spread into an even layer on the baking sheet. Roast for 45 minutes or until the potatoes are cooked through.