Asian Greens Buddha Bowl
Ingredients
- 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
Instructions
- 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.
Notes
Nutritional Info (per serve)
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
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
