Moroccan Tagine Veggie Tofu Buddha Bowl

Fingerling Potatoes, partially peeled and washed well

3 Carrots, peeled, washed and sliced diagonally

1 Sweet Potato Sliced

6 Cherry Tomatoes

Red Onion Quartered

1/2 Red Bell Pepper Sliced

Garlic Cloves

Tagine spice

Thyme and Rosemary Sprigs

Preheat oven to 450.  Coat roasting pan with a little water, garlic, and Roast the veggies, add the herbs, tagine, stirring 1/2 way through 20 – 25 minutes.  Add EVOO and coat well half way through cooking.


1 Cup Couscous

1 Cup Water


Bring water to a boil, stir in couscous, salt. Simmer for 9 minutes partially covered. Fluff with fork and add Lemon Oil.
Make Oil by using a cup of EVOO and adding 1 squeezed Lemon.  Keep in dark cool place.


Saute Tofu cubes until browned.

Garnish: Chopped Fresh Chives, Squeeze of Lemon, Harissa spice in jar, and my new special EVOO I’m in love with Rallis Freeze Pressed Olive Oil, in the most raw state.  

Arrange your bowl, and serve.   Love to make whole-foods buddha bowls, they are the best way to ensure your getting a rounded meal, with protein, grains and a mix of colorful veggies.  This is easy and not time consuming.  Always have fresh veggies in your fridge and you can’t go wrong, you will dream up ways to make bowls.  So easy to do.  Enjoy!


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