Buddha Bowl

Buddha Bowls are one of those amazing meals that taste good and make you feel good. They are hearty enough to fill you up, and they have a wonderful combination of flavors and nutrients that give that extra-satisfying boost. Lots of protein, beta-carotene, fiber – what’s not to love?!

 

Once you’ve made Buddha Bowls (these or any other) a couple of times, you learn the perfect timing of what order to chop and cook everything so that nothing gets cold while you wait. I’ve listed the steps of this recipe to optimize that timing, but I encourage you to fiddle with it until you get it down in a way that works best for you.

These are great to make when you have guests, because if one person doesn’t like a certain ingredient, they can easily leave it out. They are also a tested and true way to convince friends that veganism isn’t that crazy ;).

Print Recipe
Buddha Bowl
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare everything that needs to be cooked: Chop tofu into 1/2 inch cubes. Cut sweet potato into wedges. Cut cauliflower into florets. Drain and rinse chickpeas.
  3. Bake tofu for 40 minutes, flipping once. Mix sweet potato, cauliflower,and chickpeas with olive oil and spices, and bake for 20 minutes.
  4. Whisk together peanut butter, maple syrup, soy sauce, and sriracha to make sauce.
  5. Once tofu is done cooking, sauté it with half of the sauce to let it absorb the flavor.
  6. Prepare bowls with rice, and all of the toppings. Drizzle extra sauce on bowl.
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Private: Buddha Bowl

Print Recipe
Buddha Bowl
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare everything that needs to be cooked: Chop tofu into 1/2 inch cubes. Cut sweet potato into wedges. Cut cauliflower into florets. Drain and rinse chickpeas.
  3. Bake tofu for 40 minutes, flipping once. Mix sweet potato, cauliflower,and chickpeas with olive oil and spices, and bake for 20 minutes.
  4. Whisk together peanut butter, maple syrup, soy sauce, and sriracha to make sauce.
  5. Once tofu is done cooking, sauté it with half of the sauce to let it absorb the flavor.
  6. Prepare bowls with rice, and all of the toppings. Drizzle extra sauce on bowl.
Share this Recipe
 

Leave a Reply

Your email address will not be published. Required fields are marked *