Buddha Bowl with Manzanilla Olives from Spain


Buddha Bowl with Manzanilla Olives from Spain
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Ingredients:

  cup pimiento-stuffed green Manzanilla olives from Spain
 1 cup cooked quinoa
 1 block firm tofu
 1 small carrot
 1 small beet
 1 small zucchini, sliced
 1 yellow bell pepper, sliced
 1 small handful of cherry tomatoes, halved
Mayonnaise
 3 tbsp olive oil
 2 tbsp lemon juice
 1 tbsp red wine vinegar
 1 tbsp chopped fresh parsley
 2 tsp garlic, minced
 1 tsp dried oregano
 Salt and freshly ground pepper to taste

Preparation:

1

In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and herbs.

2

Season with salt and pepper to taste.

Vegetables
3

Heat 1 tbsp of oil in a skillet on medium-high heat.

4

Grill the zucchini and yellow bell pepper slices in the skillet until softened.

5

Remove from heat and let cool.

6

Spiralize or grate beet and carrot.

Tofu
7

Drain liquid from tofu and pat dry.

8

Slice tofu into ¼" thick slices.

9

Pan fry until brown and crispy on both sides.

Bowl
10

Evenly arrange the grilled vegetables, raw vegetables, quinoa and tofu in a bowl.

11

Drizzle the salad dressing on top and enjoy!

Ingredients

  cup pimiento-stuffed green Manzanilla olives from Spain
 1 cup cooked quinoa
 1 block firm tofu
 1 small carrot
 1 small beet
 1 small zucchini, sliced
 1 yellow bell pepper, sliced
 1 small handful of cherry tomatoes, halved
Mayonnaise
 3 tbsp olive oil
 2 tbsp lemon juice
 1 tbsp red wine vinegar
 1 tbsp chopped fresh parsley
 2 tsp garlic, minced
 1 tsp dried oregano
 Salt and freshly ground pepper to taste

Directions

1

In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and herbs.

2

Season with salt and pepper to taste.

Vegetables
3

Heat 1 tbsp of oil in a skillet on medium-high heat.

4

Grill the zucchini and yellow bell pepper slices in the skillet until softened.

5

Remove from heat and let cool.

6

Spiralize or grate beet and carrot.

Tofu
7

Drain liquid from tofu and pat dry.

8

Slice tofu into ¼" thick slices.

9

Pan fry until brown and crispy on both sides.

Bowl
10

Evenly arrange the grilled vegetables, raw vegetables, quinoa and tofu in a bowl.

11

Drizzle the salad dressing on top and enjoy!

Buddha Bowl with Manzanilla Olives from Spain