Buddha Bowl

Rinse the rice in a sieve under cold water until the water runs clear.

• 150 g Rice

Put the rice in a pot with the water and bring to a boil over high heat.

• 300 ml Water

Cover and cook over low heat for about 15 minutes. Then take it off the heat and let it stand, covered.

Meanwhile, while step 3 runs

Meanwhile, pat the tofu dry and cut it into cubes of about 2 cm.

• 200 g Tofu

Meanwhile, while step 3 runs

Rinse the chickpeas in a sieve and drain them well. You need half the can. Cover the rest and put it in the fridge.

• ½ can Chickpeas

Meanwhile, while step 3 runs

Wash the baby spinach and drain it well.

• 60 g Baby spinach

Heat the vegetable oil in a large pan over high heat until it shimmers.

• 2 tbsp Vegetable oil

Add the tofu cubes and fry for about 4 minutes without moving them until golden brown underneath.

Meanwhile, while step 8 runs

Meanwhile, peel the carrots and grate them coarsely.

• 2 Carrots

Turn the tofu, add the chickpeas and fry for about 5 more minutes until everything is crispy all over. Toss now and then.

Meanwhile, while step 10 runs

Meanwhile, halve the avocado, remove the pit, peel it and cut it into thin slices.

• 1 Avocado

Meanwhile, while step 10 runs

Squeeze the juice of ½ lemon into a small bowl and stir in 1 tbsp soy sauce and 1 tbsp water until smooth.

• ½ Lemon
• 1 tbsp Soy sauce

Add the paprika and the rest of the soy sauce to the pan and toss for about 30 seconds until everything is glossy.

• 1 tsp Paprika
• 1 tbsp Soy sauce

Fluff the rice with a fork and divide it between two bowls. Arrange the spinach, carrots, avocado, tofu and chickpeas side by side on top and drizzle with the dressing.