Buddha Power Bowl

Yield: 8 Servings (13 1/2 oz.)

Yield: 8 Servings (13 1/2 oz.)

Step 1 - Pickled Carrots

Step 2 - Roasted Chickpeas

Step 3 Tofu

Step 1

Combine first five ingredients vinegar through garlic to a small sauce pan and bring to a boil. Add the carrots, remove the pan from the heat allow flavors to marry for 15 to 20 minutes and drain carrot slices.

Step 2

Preheat oven to 450 degrees F. Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas, oil, and seasoning. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy.

Step 3

Open tofu package and drain the water. Lay paper towels on a cookie sheet or tray, place the tofu on the towels and top with more paper towels. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books or cans and allow to drain 1 to 2 hours. Slice the drained tofu into sixteen 1/3" by 3" slices, season with salt and pepper and toss with cornstarch. Saute the tofu in a large skillet over medium-high heat until brown on each side turning once.

Step 4

For each serving; prepare the grain and corn & jalapeno blends according to the package directions. In a shallow bowl, place 5 oz. of the grain blend, top with 2 slices of tofu and drizzle tofu with 1/2 fl. oz. of sweet soy, 2 oz. corn blend, 1/2 oz. kale, 1/4 cup chickpeas, 1 Tbsp. almonds, 1 Tbsp. cilantro and drizzle with 2 fl. oz. dressing. FInish the top with 1 oz. of the pickled carrots.