Buddha Bowl with Manzanilla Olives
Ingredients:
Preparation:
In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and herbs.
Season with salt and pepper to taste.
Heat 1 tbsp of oil in a skillet on medium-high heat.
Grill the zucchini and yellow bell pepper slices in the skillet until softened.
Remove from heat and let cool.
Spiralize or grate beet and carrot.
Drain liquid from tofu and pat dry.
Slice tofu into ¼" thick slices.
Pan fry until brown and crispy on both sides.
Evenly arrange the grilled vegetables, raw vegetables, quinoa and tofu in a bowl.
Drizzle the salad dressing on top and enjoy!
Ingredients
Directions
In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and herbs.
Season with salt and pepper to taste.
Heat 1 tbsp of oil in a skillet on medium-high heat.
Grill the zucchini and yellow bell pepper slices in the skillet until softened.
Remove from heat and let cool.
Spiralize or grate beet and carrot.
Drain liquid from tofu and pat dry.
Slice tofu into ¼" thick slices.
Pan fry until brown and crispy on both sides.
Evenly arrange the grilled vegetables, raw vegetables, quinoa and tofu in a bowl.
Drizzle the salad dressing on top and enjoy!