THE CORVALLIS CARROT
What you'll be getting:
Green Curry Buddha Bowl
125 g veggies (carrots, cabbage, green onions, cauliflower, and mushrooms)
4 oz extra firm tofu (tossed with liquid aminos and oil)
3/4 c quinoa (cooked in coconut milk, green curry paste, liquid aminos, and ginger)
2 oz green curry sauce (Thai green curry paste, ginger, liquid aminos, basil, parsley, cilantro, chickpeas, tahini, lime juice and zest, nutritional yeast)
Equipment needed: Sheet pan (1-2)
Preheat your oven to 400. I used the "roast" setting, but baking is fine.
When your oven reaches 400, place the cauliflower, mushrooms and tofu on the sheet pan and into the oven. I used a piece of aluminum foil so the tofu wouldn't stick to the sheet pan. Set the timer for 15 minutes.
While you are waiting for the veggies and tofu to cook, you can warm up your quinoa. You can either microwave for 30 sec. (or until warm) or you can place on the stove in a pot with 2 T of water per serving and place on a low setting until veggies come out of the oven. When the timer goes off, you can plate up the quinoa in bowls. Pull the tofu from the oven and add it to the quinoa and top with the raw veggies.
Finish everything by drizzling the sauce over top. From start to finish this dinner takes just over 15 minutes. Enjoy!