Thai-Inspired Buddha Bowl

🛒 Ingredients

• #For the Quinoa Base;
• 200 g quinoa — rinsed well.. 480 ml water or vegetable stock.. Pinch of salt
• #For the Roasted Vegetables;
• 1 medium head broccoli — cut into small florets
• 300 g sweet potato — peeled and diced into 1.5 cm cubes
• 2 tbsp olive oil.. ½ tsp ground ginger
• ½ tsp garlic powder.. Salt and black pepper — to taste
• #For the Crispy Tofu;
• 350 g firm or extra-firm tofu — pressed well and cut into 2 cm cubes
• 1 tbsp soy sauce or tamari.. 1 tbsp lime juice.. 1 tsp sesame oil
• 1 tsp cornstarch or arrowroot powder.. 1 tbsp neutral oil — for pan-frying
• #Fresh Ingredients & Toppings;
• 200 g shelled edamame — thawed if frozen
• 150 g red cabbage — very thinly shredded
• 1 medium carrot — peeled and grated or shredded
• 200 g cherry tomatoes — halved
• 4–6 large lettuce leaves — such as romaine or butter lettuce, as bowl base
• 4 tbsp roasted unsalted peanuts — roughly crushed
• 3–4 stalks scallions — thinly sliced.. Fresh lime wedges — for serving
• #Spicy Peanut-Lime Dressing;
• 4 tbsp smooth peanut butter.. 3 tbsp fresh lime juice
• 2 tbsp soy sauce or tamari.. 1 tbsp maple syrup or coconut sugar
• 1 tsp grated fresh ginger.. 1 clove garlic — grated
• ¼–½ tsp chilli flakes or 1 tsp chilli garlic sauce (adjust to taste)
• 2–4 tbsp warm water — to adjust consistency

👩‍🍳 Instructions

1. 1

   Cook the quinoa: Combine rinsed quinoa, water or stock, and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer gently for 15 minutes until all liquid is absorbed and quinoa is fluffy. Remove from heat, keep covered, and let steam for 5 minutes before fluffing with a fork. Set aside.

2. 2

   Roast the vegetables: Preheat oven to 200°C (400°F). Place broccoli florets and diced sweet potato onto a baking tray. Drizzle with olive oil, sprinkle with ground ginger, garlic powder, salt, and pepper. Toss until evenly coated, then spread in a single layer. Roast for 25–30 minutes, stirring halfway through, until the sweet potato is tender and caramelised and broccoli is crisp-tender with golden edges.

3. 3

   Marinate and crisp the tofu: While vegetables roast, place cubed pressed tofu in a bowl. Whisk together soy sauce, lime juice, and sesame oil, then pour over tofu. Toss gently to coat and let marinate for 10 minutes. Sprinkle with cornstarch and toss lightly until evenly dusted. Heat oil in a non-stick pan over medium heat. Add tofu in a single layer and pan-fry for 8–10 minutes, turning often, until golden and crisp on all sides. Remove and set aside.

4. 4

   Make the dressing: In a jar or bowl, whisk together peanut butter, lime juice, soy sauce, maple syrup, grated ginger, garlic, and chilli. The mixture will thicken — gradually whisk in warm water, one tablespoon at a time, until smooth, creamy, and pourable. Taste and adjust — it should be creamy, tangy, salty, lightly sweet, and pleasantly spicy.

5. 5

   Warm the edamame: Briefly steam or boil the edamame for 3–4 minutes until tender-crisp, then drain. Alternatively, microwave briefly if thawed.

6. 6

   Assemble the bowls: Line each bowl with fresh lettuce leaves. Place a portion of quinoa in the centre, then arrange the ingredients in colourful sections around it: roasted sweet potato and broccoli, edamame, shredded red cabbage, grated carrot, and halved cherry tomatoes. Top with generous portions of golden crispy tofu.

7. 7

   Dress, garnish and serve: Drizzle generously with the spicy peanut-lime dressing. Scatter with crushed peanuts and sliced scallions. Add a wedge of fresh lime on the side. Serve warm or at room temperature — squeeze extra lime juice over each bowl just before eating!