Maple Chili Lime Buddha Bowl

Hey, Sunshine!
​This recipe was definitely inspired by both my motivation to clean out the fridge, and a sauce I love making for my “Bang Bang Broccoli” recipe. The Maple Chili Lime sauce is just healthier take on my sauce for bang bang broccoli. On that note, feel free to substitute the tofu with broccoli, or add in broccoli to your baked tofu. You will not be disappointed!
Also, in other exciting news, we have officially started filming for the Raw Sunshine Youtube Channel. If you haven’t already found our channel on YouTube and subscribed, go do it now. Our first video will be up soon!
In the meantime, I hope you enjoy this Buddha Bowl Recipe as much as we do.

Buddha Bowl Ingredients:
​(Makes 2 Buddha Bowl Servings)
1 Block Super Firm Tofu, Cubed
4 Tablespoons Maple Chili Lime Sauce
1 Cup Quinoa, Cooked
2 Tablespoons Garlic, Minced
4 Cups Kale, Chopped
1 Avocado, Sliced
1 Cup Grape Tomatoes, Halved
1/2 Cup Carrots, Julienned

Toppings:
Green Onion, Chopped
Remaining Maple Chili Lime Sauce
Sesame Seeds

Maple Chili Lime Sauce Ingredients:
4 Tablespoons Maple Syrup
1 Tablespoon Sriracha
2 Tablespoons Lime Juice
2 Tablespoons Coconut Aminos, or Liquid Aminos

Instructions:
Preheat your oven to 450 degrees.
Combine all ingredients for the Maple Chili Lime Sauce in a small bowl and stir until well combined.
Toss your cubed Super Firm Tofu in 4 Tablespoons of the Maple Chili Lime Sauce, and set the rest of the Sauce aside.
Lay the marinated tofu onto a baking sheet and bake in the oven for 10 minutes. Flip the tofu cubes and bake an additional 10 minutes. Set aside baked Maple Chili Lime Tofu.
Next, heat a pan to medium heat and add in your chopped kale and garlic. Make sure to take the stems off of the kale before adding it to the pan.
Saute the kale for about 5 minutes, or until its wilted. Set aside for Buddha bowl assembly.

Start your bowl by adding in about half of the cooked quinoa to the bottom of each bowl. Next, add in the Maple Chili Lime Tofu, and Garlicky Kale. Layer with the remaining ingredients: carrots, tomatoes, and avocado. Top with green onion and sesame seeds. Drizzle the remaining sauce over the bowls and enjoy!