Make the Buddha Bowl

There are a lot of steps to this, but once things are ready, they can wait for the other parts to come together.

Cook the Quinoa

1. Rinse the quinoa well and add to a saucepan with a well-fitting lid, along with the water and salt. Cook on high until it starts boiling, then reduce the heat and simmer for around 20 minutes.
2. Once you’ve tested and you know it’s ready (the grains should be tender, the germ should have separated into a little curly tail, and all the water should be absorbed), turn the heat off and leave it to sit, covered, for 5 minutes. This helps it finish steaming and makes it fluffier. Then fluff with a fork and serve.

Cook the Tofu

1. Chop the tofu into pieces, around 1–2 cm cubes.
2. Dry-fry on a low heat until cooked through and potentially starting to crisp (this will depend on the type of tofu you have).
3. If it starts sticking, add a little water to loosen it from the bottom of the pan.

Make the Beans & Greens

1. If your greens aren’t shredded, shred them and add them to a saucepan.
2. If you’re using canned beans, drain them and add them to the pan – otherwise, add your cooked beans straight to the pan.
3. Chop or mince the garlic and add it to a saucepan along with the remaining ingredients.
4. Cook on low, stirring occasionally, until the greens are soft and ready to eat.
5. If this starts drying out, add a little water to help steam the greens.

Assemble the Bowl

1. While everything is cooking, start putting the bowl together. Add the leaves, salad bits, avocado, and hummus. When everything else is ready, add that to the bowl as well.

Add the Dressing

1. Once everything is in, drizzle over the dressing of your choice.