hippie bowl

This Buddha Bowl is the ultimate vegan grain bowl and my personal favorite recipe! A mix of brown rice, crispy tofu, roasted sweet potatoes and broccoli is smothered in the best vegan peanut sauce for a hearty and nutritious meal.

My Favorite Buddha Bowl

brown rice

water

sweet potatoes,

broccoli florets,

olive oil

Recipe Marinated Tofu

Recipe Vegan Peanut Sauce

red cabbage

sliced

First, get your tofu marinating for Marinated Tofu.

Add the rice and water to a medium sized pan with a lid. Bring to a boil, then simmer for 35-40 minutes, until the water is absorbed. Turn off the heat, and fluff with a fork.

For the rice

Preheat the oven to 425 degrees F and get out a large baking sheet, or two smaller baking sheets. Place the sweet potato cubes on one side of the pan, and the broccoli on the other side.

Drizzle the sweet potatoes and broccoli with olive oil (or spray with oil). Toss with the oil until coated. Sprinkle with salt and pepper, if desired. Bake for 20-25 minutes. You may need to remove the broccoli after 20 minutes, if the sweet potatoes aren&#x27;t quite done yet. This will depend on how big you cubed them.

For the sweet potatoes and broccoli

Make the Tofu: While your sweet potatoes and broccoli are baking, pan-fry the marinated tofu according to the recipe instructions. You could also simply pan fry a block of pressed tofu without marinating it, or use an air fryer if you have one.

Make the Peanut Sauce.

Assemble the bowls: Divide the rice into bowls (or meal prep containers). Top with sweet potatoes, broccoli, tofu, shredded red cabbage and a few avocado slices. Serve with a drizzle of peanut sauce, and enjoy! May also sprinkle with a few sesame seeds and cilantro, if desired.

For the rest

I don’t like peanut based sauces. Can you recommend another one of your sauces that would go well with this bowl?

YUM! I could eat this every day. Nora, thank you so much for all of your amazing recipes, all the ones we’ve tried have been a delicious success with the whole family. Cheers!

This recipe is a 10 out of 10!! My family loved it. Thank you Nora!

I'm slowly converting to veganism and this recipe is making it easy. The marinade is delicious and the peanut sauce is to die for!

I love a good Buddha bowl, and this one Is fantastic! And so simple. Thank you!!

Delicious, nutritious vegan Buddha Bowl. It&#x27;s gluten free, oil free friendly, packed with nutrition and that dragon dressing is addictive!!!

Vegan Buddha Bowl

yeast

soy sauce

apple cider vinegar

maple syrup (more to taste)

garlic,

S&P,

tbsp black pepper (to taste)

garlic powder

sea salt

olive oil (skip if oil-free)

sriracha sauce

buckwheat groats, cooked

cauliflower florets,

broccoli

garlic, chopped

green onions, chopped

mango,

cilantro, fine chop

lime, juiced

red pepper flakes,

cayenne

avocadoes,

cherry tomatoes,

purple cabbage, shredded

beans (brown, pinto, black, chickpeas)

sprouts

seeds/nuts, eg. pumpkin, sesame, sunflower

mixed leafy greens, chopped

Tofu can be made 3 or 4 days in advance and stored in fridge.

Wrap a block of extra firm tofu in some paper towelling or a clean kitchen towel. Place a couple heavy books or a cast iron skillet on top to press for about 5-15 minutes.

*While the tofu is pressing make the dragon sauce.

Cut the tofu block into ~1&quot; cubes and place back on paper towel.

Dust tofu cubes with liberal amounts of cracked black pepper and finely ground pepper - pressing pepper into all sides. Add a sprinkle of garlic powder (or any spice) over the cubes.

Heat oil in a cast iron pan (or oven safe skillet) on high heat until shimmering, sprinkle with sea salt.

Sear the tofu on each side until golden and crispy. The tofu will naturally release from the pan as it crisps up.

Oil-free Tip: Place the tofu in the hot non-stick pan (medium-high) and don&#39;t touch it until the tofu naturally releases. Then flip to sear on all the sides.

PEPPER CRUSTED TOFU (or any flavor)

Whisk all sauce ingredients until smooth. Taste and adjust seasoning as necessary.

I like my dressing garlicky, sour (apple cider vinegar) and not very sweet so I recommend starting with the lower quantities, blending, and adjusting to your own taste preference.

Will keep in fridge in airtight container for up to 3 or 4 days.

DRAGON DRESSING (make while tofu is pressing)

Cook 1 cup of buckwheat groats according to package directions - do not overcook! Can also serve on brown or basmati rice, quinoa, couscous, etc.

Meanwhile, heat oil a large pan over medium-high heat. Add cauliflower and broccoli florets and stir fry for 3 or 4 minutes until they are tender crisp.

Add the minced garlic, and cooked buckwheat and stir while they toast up. Taste and season with S&amp;P.

Stir in sliced green onions. Remove from heat immediately and set aside. 

BUCKWHEAT STIR FRY

Peel and cut the mango into chunks, dice the red onion, and chop the cilantro. Add all ingredients including spices to a bowl and toss to incorporate.

MANGO SALSA RECIPE

Press the tofu. 

Start cooking the buckwheat/rice.

Make the dressing, put in fridge. 

Make the mango salsa, set aside. 

Cut and prepare all veggies and toppings.

Cut and cook the tofu. 

Stirfry the buckwheat. 

Add a handful or two of your favourite leafy greens (chopped) to a serving bowl. Pile everything on top in piles including any beans, sprouts, and tomatoes, drizzle liberally with the dragon sauce.  ENJOY!

KITCHEN TIME MANAGEMENT TIPS

I absolutely love this recipe, the dragon sauce in particular. For the mango salsa I used frozen mangoes when fresh are not in season, it turned out just as yummy and you couldn't even tell the difference. This is the third time I’ve made it in the last few months for meal prep work lunches. Thanks for a fantastic recipe and combo of flavours.

I was hesitant because I thought the flavor combos would be too random together. I mean broccoli and mango? But this is honestly the best Buddha bowl I have had

YUM! I made this with quinoa (and probably triple the suggested broccoli and cauliflower because I needed to get rid of mine). The only topping I added was cherry tomatoes and it was delicious. I can only imagine how good it would be with all of the other suggested toppings. BIG THANK YOU for including the kitchen time management tips. That helped me a ton, as I always struggled to get things ready all at once. Looking forward to leftovers the next few days!

I love Buddha Bowls!  This one is so delicious with the pepper encrusted tofu and mango salsa. Yum. The Dragon sauce is also super flavorful and adds that special zing to the bowl. This is a great bowl to serve guests with the variety of flavours, colour and texture.

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Top 2 hippie bowl recipes from across the web

The most viewed hippie bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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My Favorite Buddha Bowl

Vegan Buddha Bowl

The most viewed hippie bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine