Vegan Buddha Bowl
A vibrant, nutrient-dense dish showcasing a delightful assembly of wholesome ingredients, perfect for a comforting and refreshing meal.
Ingredients
Dressing and Sauces
- 1/4 cup Nutritional Yeast Adds a savory, cheesy flavor while boosting nutrients.
- 3 tablespoons Soy Sauce Provides a salty, umami flavor.
- 2 tablespoons Apple Cider Vinegar Adds tanginess.
- 2 tablespoons Olive Oil Balances flavors.
- 1 tablespoon Maple Syrup Natural sweetness.
- 2 cloves Garlic Minced for depth of flavor.
- to taste Salt and Black Pepper For seasoning.
Protein Base
- 14 oz Tofu Firm or extra-firm, pressed to remove moisture.
Grains
- 1 cup Buckwheat Groats Cook according to package instructions.
Vegetables
- 1 cup Cauliflower Florets Chopped.
- 1 cup Broccoli Florets Chopped.
- 3 medium Green Onions Chopped.
- 1 medium Red Onion Finely chopped.
- 1 cup Purple Cabbage Shredded.
- 1 cup Mixed Leafy Greens Base for the bowl.
- 1 cup Cherry Tomatoes Halved.
- 1 medium Avocado Diced.
Toppings
- 1 cup Mango Diced for salsa.
- 1 cup Cilantro Chopped.
- to taste Sprouts For garnish.
- to taste Seeds/Nuts For garnishing.
Instructions
Preparation
- Wrap tofu in paper towels and press under heavy objects for 5-15 minutes to remove moisture.
- While tofu is pressing, whisk together nutritional yeast, soy sauce, apple cider vinegar, olive oil, maple syrup, minced garlic, and season with salt and pepper.
- Cut pressed tofu into 1-inch cubes and coat with black pepper and garlic powder.
- Cook buckwheat groats according to package instructions.
Cooking
- Heat olive oil in a skillet. Sear tofu cubes until golden and crispy on all sides for about 10-15 minutes.
- In a separate pan, sauté cauliflower and broccoli florets in oil over medium-high heat for 4 minutes, add garlic and cooked buckwheat and stir-fry for an additional minute. Season with salt and pepper.
- Prepare the mango salsa by combining diced mango, chopped red onion, cilantro, lime juice, red pepper flakes, and season with salt and pepper.
Assembly and Serving
- In a serving bowl, layer mixed leafy greens, sautéed vegetables, seared tofu, mango salsa, beans, cherry tomatoes, avocado, and any additional toppings.
- Drizzle with dragon sauce and sprinkle with sprouts before enjoying.
Notes
Tofu can be prepped 3-4 days in advance. Experiment with different sauces or seasonal veggies for varied flavors.