RECIPE
Moroccan buddha bowl
COOK TIME
25 min
PREP TIME
15 min
MAKES
4 servings
A perfect blend of the fluffy and nutritious quinoa super grain and organic brown rice. Try it tonight in this quick, easy, and delicious healthy family weeknight Moroccan Tofu Buddha Bowl.
INGREDIENTS
- 1 package of SEEDS OF CHANGE™ Organic Quinoa & Brown Rice with Garlic
- 1 tbsp. Harissa Spice blend
- 1 block extra firm tofu, cubed
- 1 cup chopped kale
- ¼ cup sliced almonds
- 1 lemon, juiced and zested
- 1 large handful parsley, chopped
- 1 tbsp. olives, chopped
- ⅓ cup shredded golden beets
- Salt, to taste
- Olive oil
THIS RECIPE FEATURES:
SEEDS OF CHANGE™ Certified Organic Quinoa & Brown Rice with Garlic Pouch 8.5 oz
DIRECTIONS
-
1. Microwave a package of Seeds of Change Quinoa & Brown Rice
-
2. In a medium bowl, toss the tofu cubes with the harissa and a drizzle of olive oil. Season to taste. Bake at 425F for 15-20 minutes.
-
3. Lightly saute the kale in a large pan. Season to taste.
-
4. Mix the almonds, lemon zest, juice and parsley together to create your gremolata topping. Season to taste.
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5. Top the bowl of rice with the harissa tofu, beets, kale and olives. Spoon on the gremolata and enjoy!
NUTRITION INFO
| Column 1 | Column 2 |
|---|---|
| Servings | 2 |
| Calories (per serving) | 430 |
| Total Fat | 19g |
| Saturated Fat | 2.5g |
| Trans Fat | 0g |
| Total Fat % DV | 24% |
| Saturated Fat % DV | 13% |
| Trans Fat % DV | 0% |
| Cholesterol | 5mg |
| Cholesterol % DV | 2% |
| Sodium | 460mg |
| Sodium % DV | 20% |
| Total Carbohydrate | 57g |
| Dietary Fiber | 8g |
| Sugars | 5g |
| Total Carbohydrates % DV | 21% |
| Dietary Fiber % DV | 29% |
| Protein | 4g |
| Vitamin A | N/A |
| Vitamin C | N/A |
| Calcium | 4% |
| Iron | 20% |
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