This vegan Buddha bowl is a powerhouse staple in my kitchen. This bowl is loaded with super-foods, and high in protein, so it will keep you fueled and ready for your day! This bowl can also be made the night before, and packed for a lunch to go! The quinoa and tofu provide heaps of protein, while the roasted veggies are packed with vitamins.
When making any sort of vegan Buddha bowl, an easy trick to get a well-rounded bowl balance of nutrients is to try and use different colors. This can be fun and give you a chance to experiment! Different colored foods provide different vitamins and minerals. For this bowl I went with green, orange, and purple.
- ½ cup quinoa (uncooked)
- Roasted veggies:
- 1 sweet potato
- 1 cup brussel sprouts
- 1 tbsp. olive oil
- "Popcorn" tofu:
- 1 cup extra-firm tofu
- 2 tbsp avocado oil (or any other oil you like for pan-frying)
- ½ tbsp soy sauce
- 1 tbsp honey
- 1 tsp sriracha
- Bowl Toppings: (optional)
- ½ cup shredded cabbage
- 2 tbsp sesame seeds
- Cook quinoa according to package directions.
- Preheat the oven to 425 degrees.
- Chop your brussel sprouts in half, and your sweet potatoes into rings. In a large bowl, toss your brussel sprouts and sweet potato with olive oil, salt, and pepper.
- Arrange of a baking sheet and bake for 20-30 minutes. (This will vary depending on the size you cut your vegetables)
- While your veggies are roasting, its time to "popcorn" the tofu!
- Drain your tofu, cut into cubes, and pat dry.
- Coat you pan with avocado oil, and bring up to medium high heat
- Place your tofu into the pan, and cook on each side, until golden brown. (a couple of minutes on each side)
- Remove from pan, onto a plate covered with paper towel to absorb any oil.
- Mix the soy sauce, honey, and sriracha together.
- In a bowl, toss the sauce with the tofu.
- Once all ingredients are cooked, assemble them in a bowl by layering quinoa on the bottom, and veggies and tofu on the top. Add your shredded cabbage and sesame seeds.
*This vegan Buddha bowl is a great recipe that you can prepare your ingredients for in advance.
*I recommend keeping a batch of cooked quinoa stored in a Tupperware in your fridge, it’s a great time saver for those busy days!