Buddha Bowl

BOILED RICE: Rinse and 1¼ cup whole-grain rice in a pot with lightly salted boiling water.Drain it, then spread it on a baking sheet to cool down.

PICKLED RED ONION: Thinly slice 1 red onion and add it to a bowl with the juice of 1 lemon and ½ teaspoon salt.Mix well and set aside for 10 minutes.

GRILLED TOFU: Pat 16 ounces tofu dry with kitchen paper and slice it into ¼ inch (0.7 cm) slices.Toss tofu slices in 1 tablespoon olive oil, 1 teaspoon salt, and 2 twists black pepper until well coated.Heat your grill pan (a non-stick pan works too), add the tofu slices, and grill for 3 minutes on medium heat.Turn around with the help of a flat spatula and grill for 3 more minutes.

PEANUT SAUCE: Whisk or blend the sauce ingredients: 3 tablespoons peanut butter, 3 tablespoons tahini, 4 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons sugar, 1 teaspoon ginger, 1 clove garlic, 2 teaspoons sriracha, and 2 tablespoons sesame oil.

CHOPPED VEGGIES: Cut 1 cup cucumber and 1 large mango into dice. Thinly slice 1 large carrot with a vegetable peeler. Thinly chop 1 cup red cabbage.

BUDDHA PROTEIN BOWL: To a large serving bowl, add boiled rice, 2 cups spinach, diced mango, carrot ribbons, sliced cabbage, diced cucumber, 1 avocado (sliced), and grilled tofu.Top with pickled red onion and a generous drizzle of peanut sauce. Optionally, sprinkle with 1 teaspoon sesame seeds, 1 handful cilantro, and a squeeze of lime.