• Cook the moong beans with a little bit of salt in an open pot for 5-10 minutes, until slightly cooked or pressure cook for 1 whistle or pressure cook in Instant Pot for 1 min. (Cooking is optional, but I always slightly cook and eat)
  ½ Cup Sprouted Moong Beans, Salt to taste to add in moong beans
• Cut the tofu pieces into squares
  
• Marinate the tofu with chipotle marinate or Sriracha or Red chili sauce
  ½ Cup Tofu, 2 tablespoon chipotle marinate or Sriracha or Red chili sauce
  
• Once the tofu has marinated, heat a pan.
• Add oil to the pan.
  1 teaspoon Oil
• Once slightly hot, add the marinated tofu and cook on both sides until lightly golden brown.
  
• 
• In the same pan, lightly cook the beetroot greens.
  7-8 Stalks of Beetroot Greens
  
• 
• Once the beetroot greens are cooked, add peppers one one by and cook just for 1 minute.
  ¼ Cup Red pepper cut into long strips, ¼ Cup Green pepper cut into long strips
  
• 

Dressing

• In a bowl add the tahini paste, lime juice, water and salt.
  1 tablespoon Tahini Paste, 1-2 tablespoon lime juice, Salt, 3-4 tablespoon Water
• Mix everything and adjust as per taste.
• Arranging the Buddha bowl
• In a pasta bowl or a large bowl arrange all the items one by one as per you like.
• I started with moong sprouts and went one by one.
  
• In the center I added some avocado.
• Drizzle the dressing over the top and enjoy.