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RECIPE
15 INGREDIENTS10 STEPS35MIN

Buddha Bowl with Beet Rice

4.8
5 Ratings

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Light in fats and packed with fibers, vitamins and lean protein, this vegan Buddha bowl is a great and healthy lunch idea!
35MIN
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
7 oz
Mushrooms
1 Tbsp
Dried Parsley , chopped
6.5 oz
Firm Tofu
1 clove
2 Tbsp
Extra-Virgin Olive Oil , divided
1 tsp
Sesame Oil
1 tsp
Vegetable Oil
1 Tbsp
1 tsp
Black Sesame Seeds
to taste
Salt and Pepper
1 cup
Canned Chickpeas
1 tsp
Chili Powder
1/2 tsp
Ground Cumin
to taste

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Nutrition Per Serving

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CALORIES
182
FAT
12.5 g
PROTEIN
8.5 g
CARBS
11.4 g

Cooking Instructions

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Step 1
Start by slicing up the Mushroom (200 gram), heat up Extra-Virgin Olive Oil (1 tablespoon) in a skillet, saute’ the Garlic (1 clove) and when golden brown in color, add the sliced mushroom and saute’ them on medium heat. Season with Salt and Pepper (to taste) and when cooked, add Dried Parsley (1 tablespoon). Set aside.
Step 2
Cut the Firm Tofu (180 gram) into cubes.
Step 3
In a skillet heat up Vegetable Oil (1 teaspoon) and Sesame Oil (1 teaspoon). When warm, add the tofu and cook it on all 4 sides, season with salt and Chili Powder (1/2 teaspoon). Add the Soy Sauce (1 tablespoon) and saute for 1 min.
Step 4
Add some Black Sesame Seeds (1 teaspoon) and set aside.
Step 5
Preheat oven to 350 degrees F (180 degrees C).
Step 6
In a bowl, place Canned Chickpeas (1 cup), Salt and Pepper (to taste), Ground Cumin (1/2 teaspoon), Chili Powder (1/2 teaspoon), and Extra-Virgin Olive Oil (1 tablespoon). Stir all the ingredients together.
Step 7
Roast the chickpeas in preheated oven for about 20 minutes.
Step 8
Slice and grill the Zucchini (1/2).
Step 9
Wash and peel the Beet (to taste), then place it into a food processor and pulse until it resembles “rice”
Step 10
To assemble your Buddha bowl, lay the beet at the bottom of a bowl, top with mushrooms, tofu, grilled zucchini, roasted chickpeas and dress with a drizzle of extra virgin olive oil.

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Nutrition Per Serving
Calories
182
% Daily Value*
Fat
12.5 g
16%
Saturated Fat
2.5 g
12%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
11.4 g
4%
Fiber
3.8 g
14%
Sugars
2.2 g
--
Protein
8.5 g
17%
Sodium
395.9 mg
17%
Vitamin D
0.1 µg
0%
Calcium
115.2 mg
9%
Iron
1.9 mg
11%
Potassium
366.0 mg
8%
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