Products used in this recipe
Buddha Power Bowl
Yield: 8 Servings (13 1/2 oz.)
Yield: 8 Servings (13 1/2 oz.)
Step 1 - Pickled Carrots
| Ingredient | Weight | Measure |
|---|---|---|
| Rice wine vinegar | 1 cup | |
| Sugar | 1/8 cup | |
| Black peppercorns, whole | 1/2 Tbsp. | |
| Red pepper flakes | 1/2 Tbsp. | |
| Garlic clove, crushed | 1-2 each | |
| Carrots, thinly shaved into ribbons | 8 oz. |
Step 2 - Roasted Chickpeas
| Ingredient | Weight | Measure |
|---|---|---|
| Olive oil | 1/4 cup | |
| Chickpeas, drained | 12 oz. | |
| Za'atar seasoning | 2 Tbsp. |
Step 3 Tofu
| Ingredient | Weight | Measure |
|---|---|---|
| Tofu, extra firm | 22 oz. | |
| Salt and pepper | to taste | |
| Cornstarch | 1/2 cup | |
| Vegetable oil | 1/2 cup | |
| Sweet soy glaze or sauce | 4 fl. oz. | |
| Simplot Good Grains™: Multi-Grain Orzo, Garbanzo & Kale Blend 6/2.5lb | 1 bag | |
| Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb | 16 oz. | |
| Tuscan or lacinato kale, sautéed | 16 oz. | |
| Almonds, toasted, coarse chop | 4 oz. | |
| Cilantro, chopped | 8 Tbsp. | |
| Lemon-tahini dressing or similar | 16 fl. oz. |
Preparation Instructions:
- Step 1
- Combine first five ingredients vinegar through garlic to a small sauce pan and bring to a boil. Add the carrots, remove the pan from the heat allow flavors to marry for 15 to 20 minutes and drain carrot slices.
- Step 2
- Preheat oven to 450 degrees F. Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas, oil, and seasoning. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy.
- Step 3
- Open tofu package and drain the water. Lay paper towels on a cookie sheet or tray, place the tofu on the towels and top with more paper towels. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books or cans and allow to drain 1 to 2 hours. Slice the drained tofu into sixteen 1/3" by 3" slices, season with salt and pepper and toss with cornstarch. Saute the tofu in a large skillet over medium-high heat until brown on each side turning once.
- Step 4
- For each serving; prepare the grain and corn & jalapeno blends according to the package directions. In a shallow bowl, place 5 oz. of the grain blend, top with 2 slices of tofu and drizzle tofu with 1/2 fl. oz. of sweet soy, 2 oz. corn blend, 1/2 oz. kale, 1/4 cup chickpeas, 1 Tbsp. almonds, 1 Tbsp. cilantro and drizzle with 2 fl. oz. dressing. FInish the top with 1 oz. of the pickled carrots.
