This crowd-pleasing salad buddha bowl strikes a great balance between a wide variety of vibrant flavors. The peppery freshness of the arugula pairs wonderfully with the smoothness of the avocado. Add to that the heartiness of the sweet potato and a healthy scoop of quinoa, and it’s quite filling too! By 

What You’ll Need


4 cups baby arugula

4 cups baby spinach or kale

1 Fuji apple, diced

1 medium sweet potato, cubed

1 (12-ounce) package extra-firm tofu, drained and cubed

1 cup cooked quinoa

½ cup almonds or pumpkin seeds

⅓ cup dried cranberries

Sliced avocado

Oil-free vinaigrette of choice

Sea salt, to taste

Onion powder to taste

Garlic powder to taste

Smoked paprika to taste

Black pepper or lemon pepper to taste

Chili powder to taste (optional)

How to Make It


HOW TO MAKE THE TOFU

1 Preheat oven to 350 degrees F.

2 Season tofu with sea salt, onion powder, garlic powder, and black pepper or lemon pepper.

3 Place tofu on a baking sheet, leaving space between each cube.

4 Bake for 20–25 minutes, flipping cubes halfway through.

HOW TO MAKE THE SWEET POTATO

1 Preheat oven to 350 degrees F.

2 Season sweet potato cubes with sea salt, garlic powder, smoked paprika, and chili powder (if using).

3 Spread the cubes onto a baking sheet lined with parchment paper. Bake for 20–30 minutes, or until tender enough to easily pierce with a fork.

4 Allow to cool slightly.

BUDDHA BOWL ASSEMBLY

1 In a large bowl, combine all ingredients and toss well to mix.

2 Serve immediately.