Vegan Buddha Bowl

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 1 sweet potato, peeled and diced
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 cup hummus
• Fresh parsley or cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. In a saucepan, bring vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked and liquid is absorbed.
2. Meanwhile, heat olive oil in a skillet over medium-high heat. Add cubed tofu and cook until golden brown on all sides. Remove from skillet and set aside.
3. In the same skillet, add diced sweet potato and cook until tender, about 10-12 minutes.
4. Add broccoli florets to the skillet and cook for an additional 5 minutes until bright green and tender-crisp.
5. To assemble the Buddha bowls, divide cooked quinoa among bowls. Arrange cooked tofu, sweet potato, broccoli, cherry tomatoes, and avocado slices on top.
6. Add a dollop of hummus to each bowl.
7. Garnish with chopped parsley or cilantro, and season with salt and pepper to taste.