Who else struggles for food inspiration sometimes? Why not add Buddha Bowls to your weekly food plan!? They're a great way to use up leftover bits in your fridge, and they can be customised to suit any flavour preferences.
Buddha Bowls with Pesto Tahini
1 can of chickpeas (drained and rinsed)
1 teaspoon of paprika
2 tablespoons of extra virgin olive oil
1 block of smoked/original tofu (cut into chunks)
1 tablespoon of corn flour
1/2 teaspoon of garlic granules
1 yellow pepper (thinly sliced)
125g tenderstem broccoli
Mixed salad leaves
2 tablespoons of tahini
2 teaspoons of tomato or green pesto
1 tablespoon of extra virgin olive oil
Juice from 1/2 lemon
Handful of pumpkin seeds
Pinch of chilli flakes
For the pesto tahini
Optional - for garnish
Begin by preheating the oven to 180c and scattering the chickpeas on a baking tray lined with your silicone reusable baking mat.
Add the paprika and 1 tablespoon of olive oil, and give the tray a shake before placing in the oven.
Next in a bowl combine the tofu chunks with the cornflour, garlic granules and remaining tablespoon of olive oil. When evenly coated scatter the chunks on another lined baking tray. Add the sliced pepper and tenderstem broccoli to the same tray and place in the oven for 20-25 minutes.
Meanwhile prepare the pesto tahini by combining all of the ingredients together.
Line the bowls with salad leaves and add everything else on top.
Either serve the pesto tahini in the avocado or dollop all over.
Sprinkle with pumpkin seeds and chilli flakes should you wish.
Change things up as you like - add pickled onions, leftover veg, a veggie patty - the options are endless.