Buddha Bowl
A nutrient-dense Buddha Bowl packed with whole-grain rice, fresh vegetables, creamy avocado, and protein-rich tofu, drizzled with a zesty peanut-tahini sauce.
Ingredients
Grains and Base
- 1.25 cups whole-grain rice Provides fiber and a nutty flavor.
Vegetables
- 1 cup cucumber Contributes a refreshing crunch.
- 1 cup red cabbage Offers color and crunch.
- 1 large carrot Adds sweetness and color.
- 1 large mango Brings tropical sweetness.
- 2 cups spinach Packed with nutrients.
Protein
- 16 ounces tofu Use firm or extra firm for best texture.
Sauce
- 3 tablespoons peanut butter Adds creaminess.
- 3 tablespoons tahini Brings a rich, nutty taste.
- 4 tablespoons soy sauce Provides umami and saltiness.
- 2 tablespoons rice vinegar Gives a tangy balance.
- 2 tablespoons sugar Balances out the flavors.
- 1 teaspoon ginger Adds warmth and spice.
- 1 clove garlic Infuses dish with aromatic goodness.
- 1 teaspoon sriracha For a bit of heat.
- 1 teaspoon sesame oil Optional for depth of flavor.
Garnishes
- 1 large avocado Adds creaminess and healthy fats.
- 1 teaspoon sesame seeds Provide crunch.
- 1 handful cilantro For fresh herbal note.
- 1 lime lime wedges To squeeze over the top.
Seasonings
- 1 teaspoon salt Enhances flavors.
- 0.25 teaspoon black pepper Optional for extra seasoning.
Instructions
Preparation
- Rinse 1¼ cups of whole-grain rice and place it in a rice cooker or pot with 2½ cups of water and a pinch of salt.
- While the rice cooks, dice 1 cup cucumber, thinly slice 1 cup red cabbage, and slice 1 large carrot.
- Cube 16 ounces of tofu into bite-sized pieces and chop 1 large mango into cubes.
- Grate 1 teaspoon of ginger and 1 clove of garlic, and juice 1 lemon for fresh flavor.
Cooking and Assembly
- In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add tofu pieces, season with 1 teaspoon salt and ¼ teaspoon black pepper, and sauté until golden brown and crispy.
- In a medium bowl, whisk together 3 tablespoons of peanut butter, 3 tablespoons of tahini, 4 tablespoons of soy sauce, 2 tablespoons rice vinegar, 2 tablespoons sugar, and the grated ginger and garlic until smooth.
- Once the rice is cooked, fluff it gently with a fork and combine in a large bowl with the cooked rice, sautéed tofu, cucumber, red cabbage, carrot, mango, and 2 cups of spinach.
Serving
- Drizzle the peanut-tahini sauce over the assembled bowl and toss gently to coat all ingredients evenly.
- Slice the avocado and arrange it on top of the bowl. Sprinkle with sesame seeds and chopped cilantro.
- Serve immediately with lime wedges for extra tang!
Notes
For best results, press tofu for 30 minutes before cooking. This Buddha Bowl is excellent for meal prep; store components separately to maintain freshness.