Buddha Bowl

Why Make This Recipe

Buddha Bowl is a colorful and tasty meal that combines healthy grains, veggies, and protein all in one bowl. It’s a great choice for those who want to eat healthy without compromising on flavor. This recipe is not only satisfying but also easy to customize based on your favorite ingredients. Plus, it comes together quickly, making it perfect for busy weeknights.

How to Make Buddha Bowl

Ingredients:

• 1¼ cup whole-grain rice
• 1 red onion
• 1 lemon (the juice)
• ½ teaspoon salt (+ ¼ teaspoon red pepper flakes optional)
• 16 ounces tofu (firm or extra firm)
• 1 tablespoon olive oil
• 1 teaspoon salt (+ ¼ teaspoon black pepper optional)
• 3 tablespoons peanut butter
• 3 tablespoons tahini (or more peanut butter)
• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar (or lime juice, or apple cider vinegar)
• 2 tablespoons sugar
• 1 teaspoon ginger (grated)
• 1 clove garlic (grated)
• 2 teaspoons sriracha (or ¼ teaspoon red pepper flakes)
• 2 tablespoons sesame oil (optional)
• 1 cup cucumber (diced)
• 1 cup red cabbage (thinly sliced)
• 1 large carrot (sliced with a vegetable peeler)
• 1 large mango (diced)
• 2 cups spinach
• 1 avocado
• 1 teaspoon sesame seeds
• 1 handful cilantro
• 4 wedges lime

Directions:

1. BOILED RICE: Rinse 1¼ cup of whole-grain rice in a pot with lightly salted boiling water. Drain it, then spread it on a baking sheet to cool down.

2. PICKLED RED ONION: Thinly slice 1 red onion and add it to a bowl with the juice of 1 lemon and ½ teaspoon salt. Mix well and set aside for 10 minutes.

3. GRILLED TOFU: Pat 16 ounces of tofu dry with kitchen paper and slice it into ¼ inch (0.7 cm) slices. Toss tofu slices in 1 tablespoon of olive oil, 1 teaspoon salt, and 2 twists of black pepper until well coated. Heat your grill pan (a non-stick pan works too), add the tofu slices, and grill for 3 minutes on medium heat. Turn around with a flat spatula and grill for another 3 minutes.

4. PEANUT SAUCE: Whisk or blend the sauce ingredients: 3 tablespoons peanut butter, 3 tablespoons tahini, 4 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons sugar, 1 teaspoon ginger, 1 clove garlic, 2 teaspoons sriracha, and 2 tablespoons sesame oil.

5. CHOPPED VEGGIES: Cut 1 cup of cucumber and 1 large mango into dice. Thinly slice 1 large carrot with a vegetable peeler. Thinly chop 1 cup of red cabbage.

6. BUDDHA PROTEIN BOWL: To a large serving bowl, add boiled rice, 2 cups of spinach, diced mango, carrot ribbons, sliced cabbage, diced cucumber, 1 sliced avocado, and grilled tofu. Top with pickled red onion and a generous drizzle of peanut sauce. Optionally, sprinkle with 1 teaspoon sesame seeds, a handful of cilantro, and a squeeze of lime.

How to Serve Buddha Bowl

Serve Buddha Bowl in a large dish or individual bowls to highlight the beautiful colors of the ingredients. You can add extra lime wedges on the side for those who want an extra burst of flavor.

How to Store Buddha Bowl

If you have leftovers, store them in an airtight container in the fridge. The Buddha Bowl should be eaten within 2-3 days for best freshness. Keep the peanut sauce separate if you plan to store leftovers, to prevent sogginess.

Tips to Make Buddha Bowl

1. Use fresh ingredients: Fresh vegetables make a big difference in flavor.
2. Customize your toppings: Feel free to switch out veggies based on your preferences or what you have on hand.
3. Add protein: You can easily add cooked chicken, chickpeas, or any other protein source you like.

Variation

You can vary this recipe by using quinoa instead of rice or by adding nuts and seeds for extra crunch.

FAQs

1. Can I make the Buddha Bowl in advance?
Yes, you can prepare the ingredients a day beforehand and assemble it right before you plan to eat.

2. Is there a vegan option for the peanut sauce?
Yes, all the ingredients in the peanut sauce are vegan-friendly.

3. Can I use other vegetables?
Absolutely! You can mix and match your favorite vegetables or whatever is in season to create your perfect Buddha Bowl.

Buddha Bowl

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• Author: ikramnihad
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A colorful and tasty Buddha Bowl featuring healthy grains, veggies, and protein, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 1¼ cup whole-grain rice
• 1 red onion
• 1 lemon (juiced)
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes (optional)
• 16 ounces firm or extra firm tofu
• 1 tablespoon olive oil
• 1 teaspoon salt
• ¼ teaspoon black pepper (optional)
• 3 tablespoons peanut butter
• 3 tablespoons tahini (or more peanut butter)
• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar (or lime juice, or apple cider vinegar)
• 2 tablespoons sugar
• 1 teaspoon ginger (grated)
• 1 clove garlic (grated)
• 2 teaspoons sriracha (or ¼ teaspoon red pepper flakes)
• 2 tablespoons sesame oil (optional)
• 1 cup cucumber (diced)
• 1 cup red cabbage (thinly sliced)
• 1 large carrot (sliced with a vegetable peeler)
• 1 large mango (diced)
• 2 cups spinach
• 1 avocado
• 1 teaspoon sesame seeds
• 1 handful cilantro
• 4 wedges lime

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Instructions

1. Rinse the rice in boiling salted water, drain, and cool on a baking sheet.
2. Slice red onion, mix with lemon juice and salt, and set aside for 10 minutes.
3. Pat tofu dry, slice, and toss with olive oil, salt, and pepper. Grill for 6 minutes total.
4. Whisk together peanut sauce ingredients: peanut butter, tahini, soy sauce, rice vinegar, sugar, ginger, garlic, sriracha, and sesame oil.
5. Dice cucumber and mango, slice carrot, and chop red cabbage.
6. In a serving bowl, layer rice, spinach, diced mango, carrot ribbons, cabbage, cucumber, avocado, and grilled tofu. Top with pickled red onions and drizzle with peanut sauce. Optionally sprinkle with sesame seeds and cilantro, and squeeze lime over the top.

Notes

Store leftovers in an airtight container in the fridge for up to 2-3 days. Keep peanut sauce separate to prevent sogginess.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Fusion

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 21g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 8g
• Protein: 18g
• Cholesterol: 0mg

Keywords: Buddha Bowl, vegan, healthy meal, protein bowl, quick dinner