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!
For the Marinated Tofu:
- 1 package extra firm tofu
- 2 tablespoons nutritional yeast
- 1 tablespoon balsamic vinegar
- 3 tablespoons Tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
For the Peanut Dressing:
- 3 tablespoons peanut butter
- 2 tablespoons tamari
- 1 tablespoon toasted sesame oil
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- 1/2 cup water
- 1/3 cup nutritional yeast
- 1/2 teaspoon curry powder
- 1/4 teaspoon 5 spice powder
The rest of ingredients:
- 1 large sweet potato, peeled and cubed (approximately 3/4 inch cubes)
- 1 tablespoon oil, I use grapeseed oil
- 1 lb (454 grams) mushrooms, halved or quartered
- 3–4 cups cooked white or brown rice
- 4 –6 handfuls of mixed salad greens
- 2 medium raw beets, peeled and grated
- 1/3–1/2 cup sunflower seeds, roasted and salted
- Preheat the oven to 400° Line large 11×21 inch baking sheet with parchment paper and set aside
- Marinate the tofu: Slice the tofu in half lengthwise. Wrap in a couple layers of 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.
- While tofu is marinating prep the sweet potatoes and mushrooms.
- Place chopped sweet potatoes on 1/3 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.
- While the veggies and tofu are baking, cook rice according to package instructions and make the peanut dressing by blending the ingredients in your Nutra bullet or quality blender.
- Grate the beets and gather the sunflower seeds and salad greens and add then to individual bowls.
- To assemble the buddha bowl: fill a small ramekin with rice and turn upside down 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! For step by step photos see above post.
This recipe will serve 4-6 people depending on the size of your bowl and how much you add.
- If you’re a lover of garlic in your dressings you can add 1 raw small garlic clove (emphasis on small) to the peanut dressing. I have made it with and without and it is tasty both ways!
- the peanut dressing will keep in the fridge for a week to 10 days.
- I enjoy this buddha bowl recipe warm or room temperature except for the fresh veggies of course.
Substitutions and add ins:
- quinoa or other grains for rice,
- broccoli and or cauliflower, etc,.. for sweet potatoes,
- add pumpkin seeds along with sunflower seeds
- shredded cabbage and or carrots
Keywords: simple vegan buddha bowl, buddha bowl, vegan buddha bowl, nourish bowl, veggie bowl, healthy, plant based, veggies, tofu, sweet potatoes, mushrooms, peanut dressing, sauce, easy, simple