Spicy peanut buddha bowl
With all the fad diets we see in the media, it can be confusing to know what eating "clean" even means. In reality, eating well doesn't have to be hard, and it definitely doesn't have to be boring. The key is to eat a variety of fresh, minimally processed foods as often as possible. But after a long day at work, sometimes thinking about what you have to make, or following a complicated recipe, can completely deter us from cooking.
Finding a few favourite recipes can help alleviate the thought that goes into eating well and keep you on track with your nutrition goals. Here's a favourite in my house that can be ready to eat in just half an hour. The recipe serves 2, which is perfect for leftovers the next day or can be easily doubled if you're cooking for more than one!
Spicy Peanut Buddha Bowl
Makes 2 servings, vegetables and protein source can be substituted with your preferences
- 250g medium firm tofu
- 1/2 cup brown rice, uncooked
- Approx 3 cups of vegetables including onions, carrots, broccoli, mushrooms, spinach, etc.
- 1/8 c each of soy sauce, maple syrup and natural peanut butter
- Approx 1/8 tsp each of red chilli pepper flakes, ground ginger, garlic powder
- Peanuts to garnish
- Preheat oven to 400
- Cut tofu into one inch cubes and coat with olive oil, salt and pepper on a cookie sheet. Bake for 30min, stirring occasionally
- Cook rice according to package directions
- In a large frying pan, fry all vegetables over medium heat (adding leafy greens at the very end)
- Mix sauce ingredients together in a small bowl
- When vegetables are nearly cooked, mix the majority of the sauce in to the frying pan, leaving a small amount to coat the tofu with
- Mix tofu in remaining sauce
- Add rice to bowl, followed by vegetables, tofu, and a few peanuts sprinkled on top