A Journey Into Making My Perfect Buddha Bowl

Ingredients
  • 2 cups arugula leaves, washed and dried
  • 1 block firm tofu (about 8 oz)
  • 1 cup boiled chickpeas (or canned garbanzo beans, drained and rinsed)
  • 1 ripe avocado, thinly sliced
  • 1 small red onion, thinly sliced
  • Few Cherry tomatoes halved
  • 0.5 cup plain yogurt
  • 1 small eggplant
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1 Juice of lemon
  • Salt and pepper, to taste
  • Soy sauce and sesame seeds, optional
Instructions
  1. 1
    Prepare tofu: Pat tofu dry, slice, and pan-sear in olive oil until golden. Drizzle with soy sauce and sprinkle with sesame seeds if desired.P
  2. 2
    Prepare chickpeas: Boil dried chickpeas until tender, or rinse canned. Season with salt and pepper.P
  3. 3
    Slice onions and avocados: Slice onions, optionally marinate in lemon juice for 10 minutes. Slice avocado just before serving.P
  4. 4
    Make charred eggplant yogurt dip: Grill or roast eggplant until skin is charred; cool, scoop out flesh. Hand-blend with garlic, lemon juice, olive oil, salt and pepper until smooth. Add yogurt and mix to finish it.P
  5. 5
    Assemble bowl: Arrange arugula, tofu, chickpeas, avocado, cherry tomatoes and onions. Add a dollop of yogurt and charred eggplant dip.P
  6. 6
    Finish and serve: Garnish as you wish. Enjoy it immediately!
Read it online: https://www.therecipestoremember.com/recipe/a-journey-into-making-my-perfect-buddha-bowl/