Grilled Nectarine Buddha Bowl

Why I love it

This is absolutely perfect for summer. The freshness of the veggies with the grilled and sweet nectarine. Plus the creaminess of the couscous and the crunchiness of the tofu. Unreal! Salads are so fun, you’ll beleaf it when you try it!

Ingredients

•1 nectarine cut into slices

•1/3 zucchini peeled into ribbons 

•1/2 block of tofu cut into cubes. Marinate with 1/2 tbsp soy sauce and 1 tbsp nutritional yeast. 

•1/2 cup of sliced bell peppers

•1/4 cup Israeli couscous (I used Rice Select)

•Cilantro to taste 

•Your fave salad greens (I used arugula)

•Salt, pepper, garlic powder, olive olive, and nutritional yeast to taste.

Green sauce: blend together the following ingredients: handful of cilantro, 1/2 cup water, small handful spinach, 1 tbsp lemon juice, 1-2 cloves garlic, salt and pepper to taste, 5 coins of zucchini, 1 tbsp hummus, 1 green onion, 1/2 jalapeño. 

Replacements

You can sub in your favorite veggies.

Recipe

1. Cook your Israeli couscous according to package instructions. Salt the water. When it has almost finished cooking, add in more salt and pepper, garlic powder, and nutritional yeast to taste. Pro tip- don’t let all the water boil out. This is what makes it creamy.

2. Add your tofu to a bowl and toss with soy sauce and nutritional yeast. Air fry on 400 F for 14 mins (flip halfway). You can also bake on 400 F for 25-30 minutes. 

3. Grill your nectarines with olive oil and salt. This took me about 5 minutes. 

4. Put your bowl together by adding your couscous, tofu, bell pepper, zucchini ribbons, nectarines, and cilantro on top of your favorite greens. Top with the dressing. Enjoy!