Buddha Bowl, a bowl full of yumminess and colour. Today we have an inspiration for you with crunchy chickpeas, lentils, and tofu, coated in delicious peanut sauce. It's full of plant protein and great for vegans too.
Shop ingredients
Nutrition (1 serving)
- 837 kcal
- 39,5 g carbohydrates
- 13 g fats
- 38 g protein
Per 2 portions
- 1 chickpeas in brine
- 100 g lentils
- 150 g smoked tofu
- 100 g cherry tomatoes
- 100 g red cabbage
- 50 g lettuce
- 1 tsp sweet paprika
- 1/2 tsp cinnamon
- 1/2 tsp olive oil
- salt
- pepper
- 10 g peanut butter
- 10 g full fat mustard
- 10 ml Tamari soy sauces
- 1 tsp water
Instructions
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Preheat the oven to 180 degrees. Line a tray with baking paper. Drain the chickpeas and transfer to a bowl with olive oil, smoked paprika, cinnamon, salt and pepper. Mix thoroughly and roast at 180 degrees for 20 minutes. Meanwhile, dice the tofu and add it to the tray halfway through the cooking time.
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Halve the cherry tomatoes, and slice the red cabbage and lettuce finely.
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For the sauce, simply mix all the ingredients.
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Add the lentils, all the veggies, crunchy chickpeas and tofu to a bowl. Serve with the creamy peanut sauce. Enjoy!
