Many of us have heard of buddha bowls before. For those who haven’t, it’s basically just a bowl of whole grains, raw veggies, roasted veggies, various greens, and other nutritious toppings.
It’s a wonderful vegan option that will keep you full and satisfied. (You’ll also get in your veggie goals for the day!)
This recipe goes one step further than a buddha bowl, with a special sauce…dragon sauce!
There’s a restaurant here in Montreal called Aux Vivres that serves up a hearty bowl with this sauce called “a dragon bowl”. This is my version of their dragon bowl, with my own twist of course!
I’m going to share the secret with you on how they get the sauce so creamy and nutty…nutritional yeast! this makes the base of the sauce.
Not only does it taste amazing, it’s also loaded with tons of nutrients and B vitamins (you’ll be getting 100% of your daily vitamin B12 after eating this bowl! woohoo!)
Alright, let’s get to these dragon bowls!
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PinIngredients
Bowl
- 1/2 brick of tofu, sliced
- 1 tbsp avocado oil, or any other high heating oil
- 1 cup quinoa, cooked
- 1/2 cup cabbage
- 1 beet
- 1 large carrot
- alfalfa sprouts
- 1 avocado
Sauce
- 1/4 cup nutritional yeast
- 3 tbsp avocado or olive oil
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 2 tbsp tahini
- 3 tbsp water
- 2 tbsp soy sauce
- 1 garlic clove, minced
Instructions
- Cook quinoa according to package directions.
- Heat a pan with your olive oil. Cut tofu into strips and place them in the pan, on medium heat. Let eat side cook for about 4-5 minutes, or until golden brown on each side. then remove from heat.
- Shred your cabbage, grate the carrots, and spriralize or grate your beets. set aside.
- To make your sauce, mix all ingredients in a bowl or a salad dressing bottle and stir or shake until combined.
- To assemble your bowl, spoon some quinoa onto the bottom of your bowl. Place your cabbage, beets, carrots, and alfalfa sprouts, avocado, and tofu in little piles on top. Finish it of with dragon sauce, and enjoy!
Tips & suggestions:
- Add in any of your favorite veggies to this bowl
- Make a batch of dragon sauce and store it in your fridge to put on all your bowls and salads!
- Try making these vegan poke bowls!
I made this last night and it was AMAZING! My husband was skeptical – and to be honest I was a little skeptical at first too. I’m not a vegan, I’ve just been looking for healthy new recipes to try. This knocked my socks off! This was my first time cooking with tofu or nutritional yeast, and if you haven’t noticed yet, I was impressed. I did add a few things to get my husband a little more interested: fresh corn, sauteed kale and a dollop of whipped feta. I also squeezed some lime over my cabbage and tossed it with S&P. It was magical!
Hi Francesca,
I’m SO happy to hear you enjoyed it!! The sauce is a great Vegan sauce and is loaded with nutrients and vitamin b12. I love the additions you put in for your husband! Sounds wonderful!
I love Buddha bowls! Adding more tofu into my diet has made it so much tastier!
I find tofu definitely helps get you that extra protein boost and keeps you feeling fulL!
Loved it, I was looking for a good version of dragon sauce and made it with brown rice and tempeh. My next version will be with roasted potatoes. Great sauce!
Thanks Julie! it’s a delicious sauce and it’s loaded with vitamin B and iron too. so you get a lot of health benefits from it too!
Wow, I’m so glad I found this recipe! I also love the bowls at Aux Vivres (I’m from Montreal) but I’ve never tried to make them myself. I’m vegan and really needed to try something new for dinner. This was delicious – the sauce was even better than the original at Aux Vivres (because I could regulate how much garlic and other ingredients to put in). Love it, love it, love it!!! Thanks so much for sharing this. I can’t wait to make this for my next dinner party. Mmmmmm!!!!!!
★★★★★
Hi Patricia, SO happy to hear you loved this recipe! I have the same feelings as well! Great restaurant in Montreal but also fun to make this bowl at home (saves money too 😉 ) I like making the sauce and storing a bottle of it in the fridge to use on different bowls and salads for the week!