Recipe

So Beautiful And Fresh! High Protein Buddha Bowl ๐Ÿฅ™ Pitaya

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So beautiful and fresh! High Protein Buddha Bowl ๐Ÿฅ™ Pitaya Cauliflower, Edamame, Baked Tofu, Chia Basmati Rice and Sweet Potato ๐Ÿ  from @glowingplants

Recipe ๐Ÿ‘‡ (serves 2)
1 cup cauliflower florets
1 medium sweet potato
1 cup basmati rice
2 tbsp chia seeds
1 cup edamame
1 block tofu (342g) dried with paper towels and cubed
1 tsp pink pitaya powder – I used @suncorefoods
1 tbsp olive oil
1 tbsp vegan cream cheese – I used @kitehillfoods chive cream cheese
salt and pepper to taste
Tofu Marinade ~
1/4 cup water
2 tbsp white miso
2 tbsp white vinegar
2 tsp shoyu sauce low sodium
3 tsp maple syrup
3 tsp sesame oil

Method ~
Preheat oven to 375F. Mix in chia seeds with rice and cook as per packet instructions. Boil edamame and cauliflower for 5 mins and set aside. Wash sweet potato then rub with olive oil and sprinkle with salt and pepper, pierce 4 times on each side with a fork and place in oven for 50 mins until tender. Meanwhile mix tofu marinade ingredients in a bowl and toss in cubed tofu until evenly coated, then transfer to baking tray (with lightly oiled aluminum foil on top) and cook for 25 minutes until golden brown. Mix 1/4 cup warm water and pitaya powder with a whisk and place in bowl, transfer cauliflower into bowl and evenly coat. Once sweet potato is ready, slice in half and top with vegan cream cheese. Assemble all ingredients into a bowl/plate and serve with your favorite toppings…
Enjoy ๐Ÿ˜‰
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