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Protein-Packed Buddha Bowl

from the video 6 High Protein Vegetarian Dinners ▶︎

by Merle O'Neal

Inspired by


for 2 servings

  • 8 oz tofu
  • 1 sweet potato, peeled and cubed
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon oil
  • salt, to taste
  • pepper, to taste
  • 1 cup chickpea
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ¼ cup carrot, shredded
  • 1 ½ cups quinoa, cooked
  • 1 cup leafy greens, whatever you have available
  • 1 avocado, sliced
  • 1 lemon lemon juice


  • 2 tablespoons vegetable oil
  • ½ teaspoon sesame oil
  • 1 teaspoon hot sauce
  • 2 teaspoons dried thyme
  • 1 teaspoon paprika
  • ½ teaspoon salt


  1. Preheat oven to 400ºF (200ºC).
  2. Combine marinade ingredients in a small bowl and whisk to combine.
  3. Add the marinade and tofu to a container and marinate for at least 30 minutes, up to a day.
  4. Lay sweet potato, onion, and garlic on a baking sheet and drizzle with oil, salt, and pepper.
  5. Bake for 20-25 minutes.
  6. Add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.
  7. Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Set chickpeas aside.
  8. Fry the tofu in the same pan for about 10 minutes on each side.
  9. Slice tofu to your preference.
  10. Combine the quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice
  11. Enjoy!
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