Vegan Buddha Bowl Recipe

Easily grill in our BW05752S Megastone Griddle Pan 



80g wild rice
3 slices fried sweet potato
Handful of kale
2 tbsp grated beetroot
A handful shredded red cabbage
½ avocado, sliced

For the tofu
280g tofu
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp hot sauce
1 tbsp cayenne
1 tbsp thyme
1 tbsp salt

For the chickpeas
400g chickpeas
1 tbsp olive oil
½ tbsp cayenne pepper
½ tsp paprika
½ tsp turmeric

For the dressing
55g tahini
3 tbsp water
2 tbsp lemon juice
1 garlic clove, minced


Step 1: in a small bowl, combine the ingredients for the tofu marinade, then add the tofu block and leave to marinate for 30 minutes
Step 2: Drain the chickpeas and add them to a bowl, then add the olive oil, ½ tbsp cayenne pepper, paprika, and turmeric and mix, coating all the chickpeas
Step 3: Lay the chickpeas on a lined baking tray and bake for 20-30 minutes at 200° C
Step 4: Fry the tofu in a hot pan for 10 minutes on each side, until browned
Step 5: Make the dressing by mixing together the tahini, water, lemon juice and garlic
Step 6: Assemble the bowl, starting with a bed of wild rice, then laying the sweet potato, kale, beetroot, cabbage, avocado, chickpeas, and tofu on top of the rice
Step 7: Drizzle over the dressing and serve