This Asian-inspired Buddha bowl combines roasted broccoli and sweet potatoes, crispy baked tofu, fresh purple cabbage and your grain of choice. The whole thing is tied together with a sweet peanut soy sauce that's made from only 3 ingredients yet adds so much flavor. As a whole, this Buddha bowl makes for a very satisfying, balanced and delicious meal.
Lately I have been obsessed with eating my lunch and dinner in bowls. Not only does it look pretty, but they let you get some of everything in each bite.
This bowl combines some of my favorite, Asian-inspired ingredients for a nutritious bowl that is completely satisfying and will keep you full.
If you genuinely like steamed vegetables, go ahead and use those here. But for me, nothing can beat roasted broccoli and sweet potatoes. It really brings this dish up a level.
Along with the roasted veggies, there is my absolute favorite baked tofu recipe (which I use in this Vegan Peanut Pad Thai, another of my favorite dishes). It's so crispy and so flavorful.
You'll also need some fresh ingredients like purple cabbage and green onions (and carrots if you like them; I don't). Then top it off with a 3-ingredient sweet peanut soy sauce and whatever toppings you want (you must try everything bagel seasoning) and you got a super delicious and nourishing bowl!
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story (or dm me!) @nutritiousdelights on Instagram--I'd love to see it!💕
More recipes you might love:
Japanese Soboro Don (Eggs, Turkey, and Rice)
Healthy Vegan Buddha Bowl with Sweet Peanut Soy Sauce
- 2-3 cups brown rice/quinoa
- ½ cup purple cabbage
- 16 oz block extra firm tofu, cut into 1" cubes pressed
- ¼ cup low sodium soy sauce
- 4 tablespoons sesame oil divided
- 3 tablespoons maple syrup
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cups diced sweet potatoes
- 3 cups broccoli florets
- 2-3 tablespoons olive/sesame oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder optional
Sweet Peanut Soy Sauce
- 2 tablespoons peanut butter or almond/cashew
- 4 tablespoons low sodium soy sauce
- 2 tablespoons maple syrup
- green onion
- sesame seeds
- bagel seasoning
- chopped nuts
- In a shallow bowl, whisk together the soy sauce, maple syrup, and 3 tablespoons sesame oil. Add in the cubed tofu and marinate for 30 minutes to 2 hours in the refrigerator (longer will make it too soft) making sure all sides are covered. If they aren't, be sure to mix occasionally.
- Preheat oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper. After marinating, line 2 or more sheets of paper towels and place the tofu cubes on it. Lightly press another paper towel on top until dry. Wash out the marinate bowl, or get a new one. Mix the cornstarch, salt, and pepper, and add the dried tofu. Toss until fully combined, then toss in the remaining 1 tablespoon oil. Place on the prepared pan and bake for 20 minutes, flipping halfway through.
- Preheat oven to 425 degrees Fahrenheit and line a sheet pan with aluminum foil. Place the sweet potatoes and broccoli on the pan and rub in the oil and seasonings. Bake for 18-20 minutes.
Peanut Soy Sauce
- In a small bowl, whisk all the sauce ingredients together until fully combined.
- Divide the ingredients in 2 (or more smaller servings) and fill 2 bowls with rice/quinoa, cabbage, roasted vegetables, and tofu. Drizzle on the peanut soy sauce and top with desired toppings.