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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.

Ingredients

Scale
  • 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)
  • 12 TBSP Tahini Power Sauce (see recipe below)

Instructions

  1. Preheat oven to 400 degrees F and line 2 baking sheets with tin foil.
  2. 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.
  3. As oven preheats, cook rice according to package directions.
  4. 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.
  5. As tofu cooks, cut sweet potato into bite sized pieces and place on second baking sheet.
  6. Drizzle with 1 TBSP olive oil, paprika, and salt and pepper. Place in oven and bake for 35-40 minutes.
  7. 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.
  8. 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