Buddha Bowl with Date & Citrus Dressing

DATE & CITRUS DRESSING

Ingredients:

  • 1/2 cup black quinoa
  • 3/4 cup filtered water (to cook the quinoa and tofu)
  • 2 cups cauliflower florets
  • 16 baby potatoes, cut in half
  • 100 grams extra firm tofu
  • 1 + 1/2 tsp unrefined extra virgin coconut oil
  • Pink Himalayan salt and black pepper to taste
  • 1/2 small, ripe avocado
  • Pepitas (or pumpkin seeds)
  • Optional: 2 kumquats

For the dressing:

  • 1/4 cup freshly squeezed orange juice
  • 3 Tbsp freshly squeezed lemon juice
  • 1/2 tsp orange zest
  • 8 Sukari soft cooking dates
  • 1/4 cup + 2 Tbsp extra virgin olive oil
  • 1/2 tsp fresh grated ginger
  • 1/2 tsp mustard à l’ancienne (whole grain mustard)
  • Pink Himalayan salt and black pepper to taste

Method:

1. Bring 1/2 cup of water to a boil and steam the tofu for 10 minutes. Remove excess moisture using a paper towel, cut into slices, and reserve.

2. Preheat oven to 180ºC (350 F)

3. In a bowl, toss the potatoes and cauliflower florets with 1 tsp of coconut oil, a pinch of salt, and fresh ground black pepper. Bake for 30 minutes until golden brown.

4. While the potatoes and cauliflower are roasting, cook the quinoa by heating a small saucepan. Add water and a pinch of salt, and bring to a boil, uncovered. Once boiling, reduce heat to

simmer and cook for 12 minutes until tender. Remove from heat and fluff with a fork.

5. Prepare the dressing by adding all the ingredients in the bowl of a food processor or blender. Blend until you get a creamy and pourable sauce. Strain the mixture and transfer to a jar.

6. Heat a skillet with 1/2 tsp of coconut oil, add the tofu slices, and fry until crispy.

7. To assemble your bowl, prepare a bed of quinoa, then top with the roasted potatoes, the cauliflower florets, the tofu slices, and half of an avocado.

8. Drizzle with date & citrus dressing and top with toasted pepitas and kumquat slices.

9. Enjoy!

* The dressing will last in an airtight jar in the refrigerator for 1 week

DATE & CITRUS DRESSING

 

Chef: Lore Salas

Pastry and Raw Vegan Chef I Recipe Developer I Food Photographer