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a ceramic bowl with avocado, veggies, tofu and brown rice

Dragon Bowls

  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 bowls 1x
  • Category: Main
  • Method: Cook
  • Cuisine: American
  • Diet: Vegan


These dragon bowls are loaded with brown rice, tofu, veggies and topped off with dragon sauce for a delicious and healthy meal!




  • 1/2 block firm tofu, cut into cubes
  • 1 tbsp avocado oil, or any other high heating oil
  • 1 cup brown rice, cooked according to package directoins 
  • 1/2 cup cabbage, shredded
  • 1 beet, shredded
  • 1 large carrot, sliced
  • alfalfa sprouts (or any other sprouts) 
  • 1 avocado, sliced



  1. Cook the tofu: Heat a pan with your olive oil. Cut tofu into cubes 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.
  2. Make the sauce: To make your sauce, blend all the ingredients together in a small blender, or whisk them together in a bowl.
  3. Assemble: To assemble your bowl, spoon some brown rice the bottom of your bowl. Place your cabbage, beets, carrots, and sprouts, avocado, and tofu in little piles on top. Drizzle dragon sauce on top and enjoy! 


Make sure to use firm tofu for this recipe if you want crispy cubes of tofu. Don’t rush cooking the tofu either, give it time to brown on each side as you fry up the cubes in a pan.

Cut the veggies in different ways to add texture to the bowl. I like to grate the beets, peel the carrots, thinly slice the cabbage, and slice the avocado. You can cut these in any way you like.

Make a double batch of dragon sauce to have some on hand in the fridge for the week. It’s delicious on salads and in bowls.


  • Serving Size: 1 bowl
  • Calories: 550
  • Sugar: 9g
  • Sodium: 250mg
  • Fat: 25g
  • Saturated Fat: 6g
  • Carbohydrates: 40g
  • Fiber: 14g
  • Protein: 15g

Keywords: healthy buddha bowl, vegan bowl