Vegan Buddha Bowl

Ever since I posted a photo of my vegan buddha bowl on my insta stories, I’ve been getting lots and lots of messages from people asking for the recipe. It took me a while to put this blog post together, but it’s finally here.


*This recipe yields 2 servings

Ingredients for the bowl

  • 1/2 of crispy tofu

  • 2 cups of spinach

  • 1 cup of edamame beans

  • 1 tomato

  • 1 large carrot

  • 1 avocado

  • 1 bell pepper

  • Fresh cilantro

  • 1 cup of cooked brown rice/quinoa



Ingredients for crispy tofu:

  • 1/2 of tofu

  • 1 TSP of olive oil

  • 1 TSP of cornstarch

Preparation:

  • Drain and press the tofu then cut into cubes

  • Sprinkle olive oil and cornstarch over the tofu cubes and toss until evenly coated

  • Bake at 400 degrees F until crispy (usually between 20-30 minutes)



Ingredients for the spicy sweet peanut sauce:

  • 1/4 cup of smooth peanut butter

  • 1 TBS of reduced-sodium soy sauce

  • 1 TSP of maple syrup or honey

  • 1 TSP of sriracha

  • 1 garlic - pressed

  • Water (for consistency)

Preparation:

  • Mix the first four ingredients in a bowl

  • Slowly add water until you reach the desired consistency



Preparation of the bowl:

  • Place everything in a big salad bowl and drizzle with the spicy sweet peanut sauce

  • Mix thoroughly to combine

  • Let sit for 10 minutes

Bon appétit!

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