vegan buddha bowls

Our top 20 Buddha Bowls that are all vegan, plant-based and full of healthy veggies. Full of amazing flavor and nutrients, these satisfy! Great for meal prep.

20 Plant-Based Buddha Bowls!

veggies

vegan protein- tofu, seitan, tempeh

vegan dressings and sauces

sprouts

Many are packable- great for midweek lunches.

Love these bowls! We have been working our way through them. Really appreciate how many can be adapted ( my husband and kids eat meat, but I don't) so it makes things easier in our household. They are starting to warm up to tofu- especially your recipes. Keep them coming!

Making our way down the list- thanks for the inspiration

These are fantastic! Than kyou so much - what great variety and ideas! Soooo colorful! With a few tweaks, they can even be made super quickso I have posted these on my FB site "Super Quick Plant-Based Recipes" - I think the gang will LOVE these AND your site! Thanks a million!

Bali Bowl with Peanut Tofu, roasted sweet potatoes, black rice, shredded cabbage, radish and snow peas. Feel free to use almond butter!

Bali Bowls with Peanut Tofu

tofu

olive oil

black rice

garlic

peanut butter (or sub almond butter!)

orange juice (roughly ½ an orange)

soy sauce

maple syrup, honey, agave or sugar substitute

toasted sesame oil

cayenne pepper

salt

cabbage

carrots

beets

peas

radishes

avocado

sunflower sprouts

Blot dry, then cut the tofu into 2 inch squares or 2-3 inch long strips ( that are ¾ inch thick).  Place on a parchment-lined sheet pan. Sprinkle lightly with salt.

Cut the yam into ¾ inch cubes and place on the other side of the sheet pan ( or another pan). Drizzle lightly with olive oil and sprinkle with salt. Toss and spread out.

Make the peanut sauce, placing every thing in a blender,  and blend until smooth. Reserve ½ of the peanut sauce for the bowls. Use the remaing to coat the tofu. Pour over tofu and brush tops and sides and lather them up. I like to leave a very generous amount on the top of each piece.  Place in the hot oven for 25-30 minutes.

Cook the rice like you would pasta &#8211; using this basmati rice method . See notes.

Prep all your veggies. And FYI, these are just options for you, feel free to use what you like, adding or subtracting from the list.

When the tofu is caramelized  and the sweet potatoes are fork tender, assemble your bowls.

Drizzle with the remaining peanut sauce. Or place the peanut sauce in a little dish on each bowl.

This recipe is SO good! My sister and I make this recipe every week because it so delicious and fresh tasting. The peanut sauce is the best part about it, I could honestly just eat it how it is with a spoon. Highly recommend whether you're vegan or not! I made it for my non vegan parents and they loved it!

Amazing dinner for my Vegan family!! I made sautéed Napa cabbage on the side

I've just made it with tempeh instead of tofu, and it's sooo good! I'll keep this sauce in my rotation of recipes for sure, because it can fit really well with several variations of vegan bowls.

So good! A little spicier than anticipated, but also WAY more delicious than anticipated!!!! Very rich while still being healthy. Would eat this every day!!!!

We went plant based about 6 mos ago and this is one of my favorite recipes.  The peanut sauce is incredible.  I usually make this with sweet potatoes, black rice, sauteed cabbage, and a green vegetable like broccoli or beans.  I prefer all the veg to be cooked.  It's one of my special recipes for guests.  Thank you!!

One of my favorite meals! Easy, quick, flavorful. So healthy! And that peanut sauce. Yum! My 4 year old loved it too!

Made this for my family. My 12 loved the spicy peanut sauce and tofu.  This will be a new favorite.

Black rice-loved it! Flavors and TEXTURE came together in a wonderful way. Thanks for your recipes, Sylvia. Outstanding!

Stumbled onto this recipe/website while planning weekly menu. Trying to get the family to eat more healthy/whole food and we have a ‘meatless Monday’ theme. Hacked this recipe by using precut roasting veggies (squashes, beetroot, brussel sprouts, red onions) from Costco to save on prep. Also subbed black rice for brown rice-quinoa. Tofu turned out great and almond (substituted for peanut) butter sauce was amazing— have some extra which I will use for chicken satay. Thank you Sylvia! You have a new subscriber.

Delicious both same-day and as leftovers. The bowl format is especially helpful to load in raw vegetables that we don't often eat, such as red cabbage, snap peas, and radish. I was somewhat skeptical about eating the tofu cold for lunch but found it to be wonderful, refreshing and a very nice change from the standard lunch fare. I really like that I can compose several lunch-size portions (including sauce) at the same time I am making our main course since the components don't easily wilt (I don't include sprouts). I just add fresh-cut avocado when I'm ready to eat. Like all other recipes I've tried here, this one is a winner.

This sauce is so good. I've served it twice with whatever vegetables I get from the CSA. It's also great with fish.

Ok so I'm not much of a recipe follower but I came across this last night while looking for baked tofu ideas to go with sweet potato, and OMG it was amazing! The tofu puffed up and the outer layer was crispy. I've made peanut sauce many times before but this one was one of the easiest and so good. I didn't have enough orange juice so I squeezed some fresh lime, and I put a bit less maple syrup and sesame oil (2 tbsp each instead of 3) and didn't put salt because the braggs was enough for my taste. I've already shared the recipe with friends. And like others, I think you could use this sauce in all sorts of ways - dumplings, fresh spring rolls, noodle dishes! Thank you!

So good.  I used only 1 tbsp of sesame oil instead of 3.  I used the recommended rice cooking method, which I had never tried, and it was great!  Will definitely make this again.

I omitted the oil and put 2 tablespoons sesame seeds in blender instead. Also used 3 clementines, rather than just orange juice. Lastly i only put 1/4 teaspoon salt. Delicious!!

I love this recipe! There aren't many dishes I can eat 4 lunches in a row without getting bored! And I have made it several times over the last months...! This peanut sauce is the best I've ever tried, hands down. I did scale down on the sweetener, though; 1 tablespoon was enough as the orange provided lots of sweetness. I also prefer to bake the tofu without the sauce for better texture. Instead I cube it, marinate in soy and sesame oil, coat lightly in cornstarch and then bake.

<i><span style="font-weight: 400">These Nourish Bowls with Maple Turmeric Tofu radiate cozy vibes! Fresh greens, fluffy rice, crisp tofu, &amp; roasted veggies get drizzled in a creamy dressing. Vegan &amp; Gluten-Free.</span></i>

Nourish Bowls with Maple Turmeric Tofu

(120 ml) soy sauce (or tamari, liquid aminos)

maple syrup

turmeric

black pepper,

sweet potatoes, diced

avocado oil

salt and black pepper,

cauliflower,

smoked paprika

garlic powder

brown rice

(115 g) arugula

Curry Tahini Dressing, for drizzling

Marinate: 

whisk the soy sauce, maple syrup, turmeric, and black pepper together in a bowl, then gently add the tofu to the bowl and mix with a spatula. Marinate for at least 30 minutes, stirring occasionally; you can also transfer the tofu and marinade to a bag and marinate overnight in the fridge.

Prep: 

line two baking sheets with parchment paper or a silicone baking mat and set aside. Preheat the oven to 425F.

Roasted Veggies: 

add the sweet potato to a large bowl along with the oil and salt and pepper to taste. Mix well, then transfer to half of the baking sheet. Place the chopped cauliflower in the same bowl, then add in the smoked paprika, garlic powder, and salt to taste. Mix well, then transfer to the other half of the baking sheet.

Bake: 

remove the tofu from the marinade and spread evenly across the other baking sheet. Place both baking sheets on the middle and top racks of the oven for 40-45 minutes, switching their places halfway.

Serve: 

Fill serving bowls with cooked rice and arugula, then top with the roasted veggies and tofu. Drizzle with curry tahini dressing, then serve warm. Leftovers will keep in the fridge for up to 5 days.

https://content.jwplatform.com/videos/PpMe7N0U.mp4

These Nourish Bowls with Maple Turmeric Tofu radiate cozy vibes! Fresh greens, fluffy rice, crisp tofu, & roasted veggies get drizzled in a creamy dressing. Vegan & Gluten-Free.

Amazing flavor! My husband and I fight about who gets to have the leftover marinade for leftovers.

I never review recipes but this was so delicious, filling and healthy. The peanut sauce is outstanding. I only wish the recipe had made a little more sauce. I will definitely have this on repeat.

One of my favorites- the peanutty tofu makes it for me. I swapped out spinach and grated carrots for the veggies and maddd egg enough to eat it two days in a row!

Five stars!   My whole family loved it.  We will make this one on repeat!  Thank you!

Very versatile.  The peanut sauce is very good.  Used farro, and roasted sweet potatoes, broccoli, mushrooms, and radishes with the roasted tofu.  Excellent.

https://content.jwplatform.com/videos/CEY7zu8H.mp4

Vegan Bali Bowls with Peanut Tofu are loaded up with healthy veggies, black rice, roasted sweet potatoes and of course, delicious Peanut Sauce. Video 

These Vietnamese-Inspired Rice Bowls are filled with Crunchy Pickled Veggies, Crispy Tofu, Rice Noodles, and TONS of flavor - plus, they're Vegan and Gluten Free!

Vietnamese-Inspired Rice Bowls with Crispy Tofu 

block Extra Firm Tofu, pressed

tbsp Nutritional Yeast

tbsp Unseasoned Rice Vinegar

tbsp Reduced-Sodium Tamari

Daikon Radish,

Jalapeño,

½ Medium White Onion, thinly sliced

Carrots,

Distilled White Vinegar

½ tbsp Agave Nectar (or sweetener of choice)

Salt

oz Brown Rice Pad Thai Noodles (or noodle/grain of your choice)

Mixed Greens

Pink Radish, thinly sliced

Seedless or Persian Cucumbers, sliced

Cilantro,

Cilantro

Prepare the Crispy Tofu

Preheat the oven to 375F. Dice the pressed Tofu into 1/2&#8243; cubes, then add to a medium bowl. Add the Nutritional Yeast to the bowl, and mix well until the Tofu is evenly coated.

Drizzle the Rice Wine Vinegar and the Tamari over the Tofu, and stir well. Add the Tofu to a greased or lined Baking Sheet and bake for 15 minutes, flip, and then another 15-17 minutes.

Make your Pickled Veggies

While the Tofu is Cooking, wash and prepare all of your Vegetables, then place them all in a medium bowl. Bring the Vinegar, Agave Nectar, and Salt to a boil in a medium saucepan, then pour this liquid over the Vegetables. Carefully press the Vegetables down so they are fully submerged in the liquid, and let cool. Store any leftovers in the fridge in the pickling brine for up to 2 weeks.

Cook the Rice Noodles

according to the package instructions, then drain and rinse.

Assemble the Bowls: 

add a large handful of Mixed Greens to each bowl, then divide the Rice Noodles and Crispy Tofu evenly. Top with the Pickled Veggies, Radishes, Cucumber, Cilantro, a drizzle of Creamy Cilantro Dressing, and some Toasted Cashews.

Love this recipe! Do you have any recommendations on what to do with the leftover pickling juice (after you use all the pickled veggies)?

I found this recipe whilst looking for a baked tofu recipe.
Loved the bahn mi salad, but for me, the crispy tofu was stellar!
I will make my tofu like this every time. 
Thank you!

After the amazing orange chicken tofu we made last week, I knew I had to come back for more of your tofu recipes!! This did not disappoint! And for the record, I’m not even vegan — and still would choose your recipes time and time again!!!

Top 5 vegan buddha bowls recipes from across the web

The most viewed vegan buddha bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

20 Plant-Based Buddha Bowls!

Bali Bowls with Peanut Tofu

Nourish Bowls with Maple Turmeric T...

Bali Bowls with Peanut Tofu

Vietnamese-Inspired Rice Bowls with...

Top 5 vegan buddha bowls recipes from across the web

The most viewed vegan buddha bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

20 Plant-Based Buddha Bowls!

Bali Bowls with Peanut Tofu

Nourish Bowls with Maple Turmeric T...

Bali Bowls with Peanut Tofu

Vietnamese-Inspired Rice Bowls with...

The most viewed vegan buddha bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine