Buddha Bowl with Tofu & Roasted Chickpeas

Buddha Bowl with Tofu & Roasted Chickpeas
Servings:
4
Rating:
0
Ingredients: 

For the chickpeas:

  • 1 (15-ounce) cans chickpeas
  • 2 tablespoons Pompeian Organic Extra Virgin Olive Oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon sea salt

For the tofu:

  • 14-ounce package extra firm tofu
  • 2 tablespoons cornstarch
  • Pompeian Organic Extra Virgin Olive Oil (for sautéing)
  • 1/2 cup orange marmalade
  • 1/4 cup Pompeian Organic Red Wine Vinegar
  • 1 scallion, thinly sliced
  • Pinch of salt

For the rice:

  • 2 cups cooked brown rice
  • 1/4 cup Pompeian Organic Extra Virgin Olive Oil
  • 1/4 cup Pompeian Organic Red Wine Vinegar
  • 1 teaspoon salt
  • 1 watermelon radish, thinly sliced
  • 1 cup pea sprouts (or other sprouts)
Preparation: 

1. Preheat oven to 400° F and arrange a rack in the middle of the oven.

2. Drain tins and dry the garbanzo beans using a towel or paper towel.

3. Spread the chickpeas in an even layer on a rimmed baking sheet and drizzle the Pompeian Organic Extra Virgin Olive Oil. Sprinkle with paprika, turmeric and salt and toss around to coat. Roast for 30 – 40 minutes, then remove from oven and let cool.

4. In the meantime, prepare the tofu. Press the tofu with paper towel to remove excess moisture, cut it into 1/2 inch cubes and press with paper towels again. Place cubes in a medium mixing bowl and sprinkle with cornstarch. Toss the tofu around in the cornstarch until it is coated on all sides.

5. Heat oil to med – high in a non-stick skillet and add the tofu. Sauté until golden on all sides. Transfer tofu to paper towel and set aside.

6. In a medium bowl, whisk marmalade, Pompeian Organic Red Wine Vinegar and salt. Toss the tofu in the mix and add sliced scallions.

7. In a separate bowl, whisk the oil, Pompeian Organic Red Wine Vinegar and salt. Toss in the cooked rice, taste for seasoning.

8. To assemble the Buddha Bowl, divide rice in four bowls, top with the tofu and chickpeas and garnish with watermelon radish slices and pea sprouts.

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