My Favorite Buddha Bowl

Step 1

First, get your tofu marinating for Marinated Tofu.

Step 2

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.

Step 3

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.

Step 4

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't quite done yet. This will depend on how big you cubed them.

Step 5

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.

Step 6

Make the Peanut Sauce.

Step 7

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.