Healthy Vegan Buddha Bowl with Sweet Peanut Soy Sauce

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.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Marinate Time 30

Total Time 30

Course dinner, lunch, Main Course, Meals

Cuisine Asian

Servings 2

Ingredients

2-3 cups brown rice/quinoa
½ cup purple cabbage

Baked Tofu

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

Roasted Vegetables

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

Optional Toppings

green onion
sesame seeds
lime
bagel seasoning
chopped nuts

Instructions

Baked Tofu

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.

Roasted Vegetables

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.

Assembling

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.