edamame buddha bowl

These delicious, colourful buddha bowls are packed with nutrition and full of flavour! Enjoy these yummy bowls for a healthy and protein-rich plant-based meal.

Tofu Edamame Buddha Bowls

tofu

soy sauce or gluten-free tamari

garlic powder

black pepper

tablespoons almond butter

tablespoons sweet chili sauce

gluten-free tamari or soy sauce

teaspoon apple cider vinegar

cup light coconut milk

carrots, carrot

brown rice (1/2 cup per bowl)

If you don&#8217;t have cooked rice on hand, start preparing that now according to package instructions. Depending on the type of rice used, you may need up to 45 minutes to cook it.

To make the tofu, cube and toss with the soy sauce or tamari, black pepper and garlic powder. Prepare a baking sheet by either lining it with parchment paper or a silicone baking mat or using some non-stick cooking spray. Place the cubed tofu on the tray and bake for 30 minutes, flipping once halfway through.

To make the roasted cabbage, place the sliced cabbage on a large baking tray or two small ones in one layer. Sprinkle with salt and pepper and roast in the oven for 30-40 minutes until starting to brown and crisp. This can go in the oven at the same time as the tofu.

If you don&#8217;t have cooked edamame on hand, get that going after you get everything in the oven. Cook according to package instructions. It will only need a few minutes. Once cooked, just set aside until you&#8217;re ready to assemble the bowls.

To make the sauce, whisk the sauce ingredients together in a jar or container or add to a jar with a lid and shake vigorously until smooth and creamy.

Divide the cooked rice, grated carrot, cabbage, tofu and edamame between 4 bowls or storage containers. Finish them off with the sauce and serve right away or store in the fridge for up to 5 days (see notes on storing).

One of the most delicious dishes I have made. Highly recommend. 

I really enjoyed how easy yet delicious this recipe was to make for dinner. It all came together in 40 minutes, including prep! I loved that every part of this dish was seasoned to enhance each ingredient independently, but place them together and it becomes magical. Even my picky eater husband enjoyed it! The peanut sauce really pulls it all together. I used crunchy PB to for some satisfying crunchy bits. Already looking forward to making this again!

Wow! This is a complete corker of a recipe. The flavours are perfectly balanced and the oven-baked cabbage is a complete revelation. Who knew that oven-crispy cabbage could taste soooooo good?! I added some cauliflower too and use black GABA rice. This is a definite keeper.

Great recipe, thanks! I skipped the tofu but loved it!

This recipe was real tasty! My husband, son and I  loved it. I didn't have enough red cabbage so I added kale with it and cooked them together. All the ingredients came together beautifully. It was like a meal you would order at your favourite restaurant. Thank you for another amazing recipe.

This.is.so.yummy!!!! Every element of this combined makes a delicious, colourful and filling bowl. The tofu was my favourite - the marinade, as simple as it is, reminded me of chicken nuggets and I was in heaven! I will definitely make the tofu portion of this recipe for other dishes. 

I made this for a very filling and satisfying supper!  The sauce is ah-mazing! Thank you!

Great bowl but I would cook the tofu and cabbage for way less time! Tofu came out tough and gross. Like less than half the time. Would love to know an oil alternative for those of us who are fine with oil? With those modifications though would be super good! 

So yummy and so simple...and fantastic cold the next day! Definitely wait until you're ready to eat it to add the sauce so it doesn't just soak into the rice....you want to really taste it because it's so good! I usually modify recipes but this was perfect as-is. I would be perfectly happy paying for this in a restaurant. Thank you for sharing this great recipe!

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