One of our favorite things to make for dinner (besides pizza) is a big bowl of roasted veggies, grains, and protein, also known as a Buddha Bowl. The great thing about Buddha Bowls is that they are infinitely customizable.You can fill them with whatever ingredients, flavors, and textures your little heart desires. In this instance, our little hearts desired some serious comfort food; mac and cheese, french fries, tofu nuggets, and fried pickles. This Mac & Cheese Buddha Bowl will demolish your hunger and leave you craving it for days to come!
- 1 large sweet potato
- 1 14 oz. package tofu
- 1 tbs. + 1 tsp. olive oil, divided
- ½ tbs. maple syrup
- 2 dill pickle spears
- ½ avocado, sliced
- ½ cup quinoa
- 8 oz. mozzarella*
- ¼ cup unsweetened non-dairy milk
- ⅛ cup nutritional yeast
- Juice of ½ lemon
- Begin by preheating your oven to 400°F and cutting the sweet potato into fries and the tofu into small triangles. On a large sheet pan, lay out sweet potato and tofu in a single layer and drizzle with 1 tbs. olive oil. Bake for 25 minutes, making sure to flip the fries and tofu at the half-way mark for even baking and to prevent sticking. Once done, toss with maple syrup and salt and pepper, set aside.
- While those bake, prepare the quinoa in a medium sauce pan according to package instructions. Once cooked, over low heat add the mozzarella, nutritional yeast, lemon juice, and non-dairy milk. Adjust seasoning to your liking.
- In a separate pan add 1 tsp. olive oil and sear dill pickles over medium-high heat for 5 minutes, flip and sear on the other side for 5 more minutes.
- To assemble, evenly divide the mac and cheese quinoa and scoop into two bowls, add sweet potato fries and tofu triangles to one side and top with a fried pickle and sliced avocado.
- Serve with your favorite dipping sauce. We topped ours with a little hot sauce and served it with some ketchup on the side.