additional Ingredients: asparagus, carrots, radishes, red cabbage etc.
Instructions
Preheat oven to 180°C. Marinate beets with olive oil and maple syrup and season with salt and the herbes. Bake for 40 minutes
Meanwhile cook the buckwheat and the quinoa with double the amount of water for about 25 minutes. Rinse with cold water and mix in the chopped herbs and nutritional yeast. Sesaon with salt to taste.
For the Tofu, place the Tpfu slices in a sealable bowl or tupperwear and add the ingredients fort he marinade. Make sure the tofu is nicely covered with the marinade and then let it sit for at least 30 minutes. The longer you let it sit the more flavour you’ll achieve.
To prepare the kale, add the Kale into a large bowl and add the remaining ingredients. Work the kale with your hands for about 3-4 minutes to get it to soften slightly.
Last but not least, combine all of the ingredients for the sweet potato dip in a blender and blend until smooth and creamy.
Divide all of the components on to four bowls and garnish with fresh veggies of your choice.
Recipe by at https://fannythefoodie.com/2017/04/24/buddah-bowl-for-runners/