Fresh and roasted veggies, marinated tofu, rice and a savoury, saucy peanut dressing makes this Simple Vegan Buddha Bowl Recipe over the top delicious! Healthy and protein packed!
Here’s what’s on the menu tonight! Good luck trying to stop eating this crazy good Vegan Buddha Bowl! Full of easy sheet pan roasted veggies like sweet potatoes and mushrooms, flavourful marinated tofu that’s baked right along side them, and white or brown rice,
Last but not least add some fresh mixed salad greens, grated beets, crunchy sunflower seeds, the addicting peanut dressing with warm curry spices, and you have happiness in a bowl!! Excellent way to start off January!
There are So many textures and flavours going on in this plant based veggie bowl: sweet, savoury, salty, earthy and crunchy, and they all work together in perfect harmony!
Sounds amazing right!! It tastes as good as it sounds!! Trust me! You’ll love it! And it makes for the best meal prep to save money, time and cooking for your work week!
If this is your first time making a buddha bowl you’re really in for a treat!
My Curried peanut dressing is inspired from the glory bowl dressing from Whitewater Cookbook. It only has 1 tablespoon of oil, takes minutes to make and is downright drinkable!!
It’s made with peanut butter, nutritional yeast, Tamari (not soy sauce), sesame oil, maple syrup, spices, and vinegar.
My daughters and I like to meet for lunch at a Co op Market that’s about an hour away and it is truly one of my favourite place to eat! (They get mad at me because I always want to eat there haha!) We always end up sharing our plates. 💕
They have an awesome buffet. And a beautiful vegan selection!
I usually build my plate around their extensive salad bar that is all Vegan. This is where the inspiration for this Budhha bowl came from! It’s the best!
What the heck is a Buddha Bowl and is it healthy?
A buddha bowl (AKA nourishing bowl, power bowl, hippie bowl, macro bowl, poke bowl) is basically a full lunch or dinner that’s served in a bowl and consists of all the food groups like: an animal or plant based protein, raw and cooked veggies, a starch (rice, potatoes or grains), salad greens, nuts or seeds and topped with a dressing or sauce. And is typically made with healthy ingredients (but not always)
Are Buddha Bowls Vegan?
They are not necessarily vegan, sometimes chicken, fish or other meat is added for the protein instead of chickpeas, beans, lentils or tofu and butter can be used instead of oil or vegan butter. So if ordering of a menu pay attention to the ingredients.
Should I eat my buddha bowl hot or cold?
You can generally enjoy a buddha bowl warm or cold, but it can depend on the ingredients and it’s totally up to you. For this recipe I enjoy it warm or room temperature except for the fresh veggies of course.
How do you make a Vegan Buddha Bowl?
Preheat the oven to 400° Line large 11x21 inch baking sheet with parchment paper and set aside
Marinate the tofu: Slice the tofu in half length. Wrap in paper towel and gently press with your hands to remove excess moisture. Cut into cubes and add to a large freezer bag. Add the marinade ingredients to your Nutra bullet or blender or whisk in a bowl (I use my Nutra bullet)
Pour the marinade over the tofu making sure it is all coated. Squeeze out the excess air and seal. Marinate for 30 minutes or overnight.
Prep the sweet potatoes and mushrooms.
Place chopped sweet potatoes on ⅓ of the baking sheet, drizzle with the 1 tablespoon of oil and add a pinch of salt and pepper. Give it a mix with your hands. Bake for 15 minutes.
Remove from the oven and pour the marinated tofu onto the baking sheet beside the sweet potatoes. Spread it evenly, leaving room for the mushrooms.
Add mushrooms beside the tofu and spread them out, filling up the sheet pan. Return to the oven for 20 minutes. Remove from oven and sprinkle a pinch of salt and black pepper evenly over the mushrooms.
Grate the beets and gather the sunflower seeds and salad greens and add then to bowls.
To assemble the buddha bowl:
Using a small ramekin place some rice in the middle of the bowl. Go around the bowl adding a helping of sweet potatoes, tofu, mushrooms, salad greens, beets and seeds. Drizzle on the peanut dressing. Serve and enjoy!!
You'll love this Vegan Buddha bowl, it's:
lunch in a bowl!
full of all the food groups!
full of warm curry spices
packed with veggies
full of protein
Want more Healthy Vegan Veggie Recipes? Here you go!
- Best & Easiest Vegan Broccoli Salad
- 15 Minute Cowboy Caviar (AKA Texas Caviar)
- Classic Vegan Coleslaw
- 40 Vegan Salad Recipes - Super Satisfying, hearty & Healthy!
- Cold Thai Noodle Salad with Green Curry Dressing
- Curried Quinoa Salad
- 20 Minute Vegan Lettuce Wraps
- Balsamic Marinated Tofu
- Best Peanut Noodles Ever
- Vegan Pad Thai (Tamarind)