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Buddha Bowls

Serves 4


  • 1 package firm tofu or 1 pound diced chicken

  • 1 cup quinoa

  • 1 handful cashew nuts

  • 2 fresh tomatoes, chopped

  • 1 cucumber, diced

  • 1 tbsp Turmeric

  • 2 tbsp Lemon juice

  • 1 tbsp Cumin

  • 2 tbsp Curry powder

  • Salt, to taste

  • Crumbled cheese of choice (feta, goat, cotija)

  • 1 Avocado


  • 5 tbsp hummus

  • 2-3 tbsp turmeric

  • 3-4 tbsp lemon juice

  • 1 tbsp olive oil

  • Water, as needed for thinning



Soak tofu in a paper towel to drain out water. Once it has dried, chop tofu into square pieces. Squeeze lemon juice, and add cumin, turmeric, salt, and curry powder to marinate. Set aside for 30 minutes.

Heat olive oil in a frying pan on medium heat. Add tofu and char pieces until browned on outside and cooked on the inside.


Make sure the chicken is diced into small pieces. Take a medium frying pan over medium-high heat and drizzle olive oil. Add chicken to the pan and coat the pieces with all the spices. Mix together and cook for about 10-12 minutes until chicken has fully cooked through. Assemble dressing by combining all the ingredients until hummus is a more liquid consistency.

To cook quinoa, take a pot over medium heat and pour quinoa in. Toast for 2 minutes until the quinoa browns and very carefully add 1.5 cups of water. Cover the lid and cook for 10-12 minutes. Open the lid and take a fork to comb through the quinoa - you will see at this point that most of the water has absorbed. The quinoa will likely be al dente at this point, so add another 1/2 cup of water and cover the lid for another 5 minutes until the quinoa has fully cooked and there's no water left.

To assemble the bowl, lay quinoa. Add cucumber, tomatoes, avocado, tofu, cashew nuts, and cheese in the middle. Drizzle the dressing, mix everything together and serve.

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