Drawing from her love of Southeast Asian food, Chef Michi creates Buddha bowls that have a variety of colors, textures and nutrients. Get creative by substituting veggies that you have on hand. Just try to “eat the rainbow”, which will ensure you have a variety of nutrients and vitamins in your bowl.
Preheat oven to 350°F. Make the sauce by combining peanut butter, sriracha, sweet chili sauce, coconut milk, chives, black pepper and water. Stir well. If the sauce is too thick to pour, add a little water. Place the cubed tofu on a rimmed pan lined with parchment paper, drizzle with sauce and toss gently. Bake for 10 minutes. Remove and set aside to cool.
To assemble your Buddha bowls, start with four wide, shallow bowls. Divide the quinoa evenly, then divide the red cabbage, cucumber, tomato, chickpeas, watermelon or red radish, kabocha, fried shallots and roasted peanuts evenly into each bowl, making a small pile of each. Circle around the bowl, leaving a space in the middle for the tofu. Drizzle with more of the spicy peanut sauce and sprinkle with green onions for a flavorful garnish.