Buddha Bowl
Lately, I've been crazy for Buddha bowls! It's one bowl eating with all the bells and whistles. What is a Buddha bowl, you may ask? A Buddha bowl is a vegan meal, served on a single bowl or high-rimmed plate, consisting of small portions of several foods, served cold, or warm.
Servings: 6 servings
Calories: 355kcal
Ingredients
Making the Rice
- 2 cups cooked brown rice 1 cup dry cooked according to the directions
- 1 bunch green onions chopped
- 3 cloves garlic minced
- 1- inch ginger grated
Tofu and Marinade
- 14 ounces extra firm or super firm tofu I used super firm tofu
- 2 Tablespoons soy sauce or Tamari for a gluten-free option
- 2 teaspoons maple syrup or date syrup
- 1 Tablespoon rice vinegar
- 1 teaspoon hot sauce of choice
The Veggies
- 2 cups red cabbage chopped
- 1 English cucumber sliced thin
- 8 ounces radishes sliced thin
- 4 carrots shredded
- 6 ounces baby kale
- 1 ½ cups mame shelled edamame, cooked according to package instructions and cooled
Garnish
- ½ cup microgreens chopped
- 1 bunches green onions scallions, chopped
- 2 limes cut in wedges
- 2 teaspoons sesame seeds (I used black sesame seeds)
- 1 avocado sliced thin
The Dressing/ ¼ cup for the rice; the Remaining Drizzled on Each BOwl
- ¼ cup white or yellow miso
- ¼ cup water
- 2 Tablespoons soy sauce or Tamari
- 2 Tablespoons maple syrup or date syrup
- 2 Tablespoon rice vinegar
- 2 Tablespoons sesame seeds
- 1- inch fresh ginger minced Fresh ginger
- 2 Limes juiced + zested
Instructions
Prepare the Tofu
- Press the tofu if using firm tofu. Skip this step if you are using extra firm tofu or sprouted tofu.
- Cut tofu into 1 inch-equal-sized cube
- Prepare the marinade in a measuring cup and add a small amount of marinade to a refrigerator-safe container.
- Then add tofu cubes and pour the remaining marinade over the tofu.
- Cover and shake gently so the marinade is distributed evenly over the tofu cubes.
- Refrigerate for a few hours or overnight.
- To prepare tofu, place a single layer of cubes in the base of the air-fryer.
- Cook at 370 degrees for 7 minutes. Shake the air-fryer basket and cook for the remaining 8 minutes.
- Remove the tofu from the base of the air-fryer, and repeat this cooking process with the remaining tofu.
Prepare the Dressing
- Add all the ingredients to a measuring cup or bowl.
- Whisk together; remove ¼ cup for the rice and reserve the rest for dressing for the bowls.
Prepare the Rice
- Cook the brown rice according to package instructions.
- Set aside
- In a large non-stick skillet, over medium-low heat, saute the green onions, garlic, and grated ginger.
- Then, add the cooked rice and ¼ cup of the dressing; reserve the rest for the finished bowls.
Assembling the Bowls
- Divide the ingredients into 4 equal servings
- Begin each bowl/plate with a serving of rice in the center.
- Then build around the bowl with a serving of kale, carrots, name, tofu, and red cabbage.
- Next, place sliced radishes and cucumbers around the sides of the bowl.
- Add a couple of slices of fresh avocado, and add raw sliced green onion, microgreens, and a lime wedge to each bowl. Sprinkle with sesame seeds.
- When all the Buddha bowls are assembled, drizzle with the remaining dressing.
Notes
- When choosing buddah bowl ingredients, try to balance the carbohydrates, proteins raw and cooked veggies.
- Choose a sauce that compliments your ingredients. I like Creamy Green Chili Sauce, Mustard Dill Sauce, Lemon Basil Dressing, and Miso Tahini Dressing for Buddha bowls.
- Try to include different textures for a more appealing Buddha bowl recipe.
- Try cooked brown lentils instead of beans, tofu, or tempeh.
- Add fruit such as grapes, oranges, or berries.
- Add nuts or seeds for even more dimension.
Nutrition
Calories: 355kcal | Carbohydrates: 50g | Protein: 18g | Fat: 2g | Polyunsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 434mg | Potassium: 1119mg | Fiber: 12g | Sugar: 14g | Vitamin A: 10179IU | Vitamin C: 74mg | Calcium: 248mg | Iron: 5mg