Single Serving Buddha Bowl with Tahini Honey Dressing
A combination of beans, roasted vegetables, and rice, with a delicious dressing
Servings 1
Calories 645kcal
Ingredients
- 1/2 medium sweet potato
- 1/2 cup pinto beans
- 1/4 block firm tofu
- 5 cherry tomatoes
- 1/2 cup cooked rice
- handful of arugula
- 1/4 small avocado
Dressing
- 1 tbsp tahini
- 1 tsp honey
- 1/4 tsp chopped garlic
- A little water if you want to thin
Instructions
- Preheat oven to 400 and place chopped sweet potato on 1/3 of a large roasting pan lined with parchment paper. (See Notes)
- Dry drain and rinsed pinto beans with a bowl to remove excess water and place next the sweet potatoes on another 1/3 of the roasting pan. This step is optional and you do not need to roast the beans. I just like the crunchy texture
- Dice up tofu and cover with your choice of seasoning. I used the jerk seasoning from my jerk seasoned sweet potatoes. Place on the last 3rd of the roasting pan. Place in the oven for about 35-45 minutes until tofu, beans, and veggies are crispy. Be sure to stir half way through cooking. (Beans may finish cooking before tofu and potatoes depending on how big you cut the potatoes and tofu)
- While the tofu, beans, and potatoes roast cook your choice of grains according to package instructions. Then chop up the tomatoes and avocado and stir the dressing ingredients together until smooth.
- Once the tofu, beans, potatoes are crispy then assemble everything in a large bowl to serve including the arugala
Notes
Notes: I dry roasted the vegetables but feel free to add avocado oil or other types of oil for a little crispier texture.
Nutrition
Serving: 1g | Calories: 645kcal | Carbohydrates: 88g | Protein: 29g | Fat: 21g | Fiber: 17g