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
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)
- 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