Asian Greens Buddha Bowl
- ¼ cup quinoa
- ⅔ cup frozen edamame beans
- ¾ broccoli, cut into florets
- 2 tsp soy sauce
- 1 baby bok choy, leaves separated
- 200g tofu, patted dry & diced
- ½ avocado, thinly sliced
- 2 tsp sesame seeds
- Bring a pot of salted water to the boil. Bring a full kettle to the boil.
- Cook quinoa. Cook quinoa in pot of boiling water for about 15 minutes, until tender. Drain well.
- Prep & cook edamame, broccoli & bok choy. Place edamame and broccoli in a heat-proof bowl with a pinch of salt and cover with boiling water. Cover and leave to cook for 3 minutes, then add bok choy and cook a further 2 minutes, until just tender. Drain well and toss with soy sauce.
- Prep & cook tofu. Season tofu. Heat 1/4 tsp oil in a non-stick fry-pan on medium high heat. Cook tofu for 1–2 minutes each side, until golden.
- Prep & build bowls. Arrange quinoa, greens, tofu and avocado in bowls or lunch containers. Top with sesame seeds.
Energy (kJ): 1830
Energy (Cal): 437
Carbohydrate (g): 25.0
Protein (g): 27.1
Fat (g): 21.7
Saturated Fat (g): 3.1
Sugars (g): 3.5
Meet the Nutritionist
Our in-house nutritionist Emma ‘Edamame’ was born and bred in mid Canterbury and has the health and wellbeing of Kiwis in mind at all times. As an NZ registered nutritionist (NZ Nutrition Society) with a bachelor’s degree in Nutrition and Food Science from the University of Auckland, she makes sure we’re all getting our fresh dose of local veggies and our meals are full of nutritious substance – thanks for having our back Em (and our waistlines!). When it comes to New Zealand produce, Emma is a whizz, with fresh berries being her absolute fave. Intrigued to know what food this nutritionist couldn’t live without? Fresh fish and seafood, delivering on both flavour and nourishment. As well as ice cream, especially real fruit ice creams, in the summer time! Life’s all about a tasty balance, right?