More meals in a bowl. YES!
These meals-in-a-bowl are so typical for me lately… I love oatmeal in the mornings, salad/zucchini noodles/leftovers in a bowl for lunch, and lately I’ve been experimenting with different buddha bowl combos for dinner. No wonder there are currently no clean bowls in my cabinet….this buddha bowl is filled with plant-based protein that is low in fat, high in fiber, and a great source of protein. This meal will definitely satisfy you and leave you feeling good until your next meal or snack!
The sauce is a little sweet, and a lot savory. It goes super well with tofu, chicken, veggies, tempeh, veggie bowls, quinoa, etc.
Buddha Bowl
Vegan tofu buddha bowl packed with fiber and nutrients – plus TONS of flavor! This meal has a framework of complex carbs, protein, and healthy fats to keep your body satisfied and energized.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 1 serving 1x
- Category: Entree
- Cuisine: Vegan
Ingredients
- 1 package extra firm tofu (pressed until dry)
- 2 TBS nutritional yeast
- 1 tsp garlic powder
- sea salt and pepper, to taste
- 1 medium sweet potato
- 1 TBSP olive oil
- 1 tsp smoked paprika
- sea salt and pepper, to taste
- 1 TBSP olive oil
- large handful spinach
- 1/4 cup edamame
- 1/8 cup shredded cabbage
- 1/4 cup broccoli
- 1 garlic clove, minced
- 1/2 cup cooked brown rice (cooked according to package directions)
- 1–2 TBSP Tahini Power Sauce (see recipe below)
Instructions
- Preheat oven to 400 degrees F and line 2 baking sheets with tin foil.
- Press water out of tofu with a tofu press of with paper towels and a textbook. This will ensure the tofu is crispy and golden on the outside.
- As oven preheats, cook rice according to package directions.
- Once tofu is dry, cut into 1 in thick slices and place on baking sheet. Drizzle with nutritional yeast, garlic powder, and salt and pepper to taste. Place in oven and bake for 30-40 minutes or until golden brown and crispy.
- As tofu cooks, cut sweet potato into bite sized pieces and place on second baking sheet.
- Drizzle with 1 TBSP olive oil, paprika, and salt and pepper. Place in oven and bake for 35-40 minutes.
- Once tofu, rice, and sweet potato are almost done cooking, sauté spinach, garlic, cabbage, edamame, and broccoli with 1 TBSP olive oil in a medium sized pan for 5-8 minutes. Once done, set aside.
- Once all ingredients are done cooking, place 1/2 cup rice, 1/5 of tofu, 1/2 of sweet potato mixture, and sautéed vegetables together in a bowl. Top with Tahini Power Sauce and enjoy!
Keywords: vegetarian buddha bowl
What makes these so good? THE SAUCE. I literally tried a few different variations to make it perfect and boom! I found the best one and now I’m sharing it with you lovely people.
Tahini Power Sauce
This creamy, thick, delicious sauce goes perfect on top any combination of veggies, grain, and protein. A bit sweet, and a lot savory. Vegan and gluten free!
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1 bottle 1x
- Category: Sauce
Ingredients
- 1/4 cup tahini
- 3 TBSP lemon juice (or juice from 1 fresh lemon)
- 1 TBSP maple syrup
- 1 TBSP tamari or liquid aminos
- dash of sesame oil
- 1/4 cup nutritional yeast
- 2 garlic cloves
- pinch of turmeric
- sea salt and pepper, to taste
- a few TBSP hot water, to thin
Instructions
- Blend all ingredients together in a food processor until blended well.
- Store in an airtight container in the refrigerator.
Buddha bowls can contain any variations you like. Start the base with a grain (brown rice, quinoa), add a vegetarian protein (beans, tofu, tempeh, edamame), and add any numerous amount of vegetables you like. The best way to prepare these? Make a big batch of veggies, grains, and tofu or other protein on the weekend so you can combine them easily during the week!
This tofu seriously gets devoured once I make it. LOOK HOW CRISPY AND GOLDEN IT IS!! Ahhh. Buddha bowls…they make me so happy. 🙂 I hope you all enjoy this amazing recipe!
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