With 1 Hour of Prep, Make a Week's Worth of Sweet Potato Tofu Buddha Bowls With Peanut Sauce

Sweet Potato, Chickpea, and Broccoli Buddha Bowl Meal Prep

Jenny Sugar

For the sweet potatoes:
1 medium sweet potato, diced (about 2 cups)
1/2 tablespoon olive oil
1/2 teaspoon sea salt

For the tofu:
16 ounces extrafirm tofu, cubed (I used Trader Joe's High Protein Organic Super Firm Tofu [1])
1/2 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon sea salt

For the quinoa:
1/2 cup uncooked quinoa (any variety)
1 cup water
1/8 teaspoon sea salt

For the chickpeas:
15-ounce can of chickpeas, drained and rinsed
1 teaspoon cumin
1/2 teaspoon garlic powder
1/8 teaspoon chili powder (optional)
1/8 teaspoon sea salt

For everything else:
3 cups broccoli, steamed
4 cups massaged kale
1/2 red bell pepper, diced

For the peanut sauce:
1/3 cup creamy peanut butter
5 tablespoons warm water
1 tablespoon tamari
1 tablespoon rice vinegar
1 teaspoon maple syrup
1 teaspoon sesame oil

Preheat oven to 400°F.
Place sweet potatoes on one side of a cookie sheet and toss with olive oil and salt.
Add cubed tofu to the other side and toss with olive oil, garlic powder, and salt.
Roast for 20 minutes, stir sweet potato, then tofu, and roast for another 10 minutes.
While that's roasting, add uncooked quinoa and water to a covered saucepan on high heat. Once it comes to a boil, lower heat to simmer and cook for 20 minutes. Fluff with a fork and set aside.
Add chickpeas to a cast-iron pan and sauté with cumin, garlic powder, chili powder, and salt for about five minutes, stirring often.
Steam broccoli.
Assemble Buddha bowls.
Mix the sauce together and divide into four individual containers.
When you're ready to eat, warm up the bowl, add the sauce, and enjoy!

For four big servings:
[2]

For five servings:
[3]