Buddha Bowl
Servings: 4 - 6 people
- 1¼ cup (250 grams) whole-grain rice
Quick Pickled Red Onion
- 1 (1) red onion
- 1 (1) lemon the juice
- ½ teaspoon (½ teaspoon) salt + ¼ teaspoon red pepper flakes optional
Grilled Tofu
- 16 ounces (500 grams) tofu firm or extra firm
- 1 tablespoon (1 tablespoon) olive oil
- 1 teaspoon (1 teaspoon) salt + ¼ teaspoon black pepper optional
Peanut Sauce
- 3 tablespoons (3 tablespoons) peanut butter
- 3 tablespoons (3 tablespoons) tahini or more peanut butter
- 4 tablespoons (4 tablespoons) soy sauce
- 2 tablespoons (2 tablespoons) rice vinegar or lime juice, or apple cider vinegar
- 2 tablespoons (2 tablespoons) sugar
- 1 teaspoon (1 teaspoon) ginger grated
- 1 clove (1 clove) garlic grated
- 2 teaspoons (2 teaspoons) sriracha or ¼ teaspoon red pepper flakes
- 2 tablespoons (2 tablespoons) sesame oil optional
Veggies
- 1 cup (150 grams) cucumber diced
- 1 cup (100 grams) red cabbage thinly sliced
- 1 large (1 large) carrot sliced with a vegetable peeler
- 1 large (1 large) mango diced
- 2 cups (60 grams) spinach
- 1 (1) avocado
Optional Toppings
- 1 teaspoon (1 teaspoon) sesame seeds
- 1 handful (1 handful) cilantro
- 4 wedges (wedges) lime
- BOILED RICE: Rinse and 1¼ cup whole-grain rice in a pot with lightly salted boiling water.Drain it, then spread it on a baking sheet to cool down.
- PICKLED RED ONION: Thinly slice 1 red onion and add it to a bowl with the juice of 1 lemon and ½ teaspoon salt.Mix well and set aside for 10 minutes.
- GRILLED TOFU: Pat 16 ounces tofu dry with kitchen paper and slice it into ¼ inch (0.7 cm) slices.Toss tofu slices in 1 tablespoon olive oil, 1 teaspoon salt, and 2 twists black pepper until well coated.Heat your grill pan (a non-stick pan works too), add the tofu slices, and grill for 3 minutes on medium heat.Turn around with the help of a flat spatula and grill for 3 more minutes.
- PEANUT SAUCE: Whisk or blend the sauce ingredients: 3 tablespoons peanut butter, 3 tablespoons tahini, 4 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons sugar, 1 teaspoon ginger, 1 clove garlic, 2 teaspoons sriracha, and 2 tablespoons sesame oil.
- CHOPPED VEGGIES: Cut 1 cup cucumber and 1 large mango into dice. Thinly slice 1 large carrot with a vegetable peeler. Thinly chop 1 cup red cabbage.
- BUDDHA PROTEIN BOWL: To a large serving bowl, add boiled rice, 2 cups spinach, diced mango, carrot ribbons, sliced cabbage, diced cucumber, 1 avocado (sliced), and grilled tofu.Top with pickled red onion and a generous drizzle of peanut sauce. Optionally, sprinkle with 1 teaspoon sesame seeds, 1 handful cilantro, and a squeeze of lime.
STORAGE
Make ahead: this Buddha bowl is an excellent recipe for meal prep. You can boil the rice, make the peanut sauce, pickle the onions, and grill the tofu up to 4 days in advance and keep it in separate containers in the fridge.
Refrigerator: keep the bowl in the fridge, covered with plastic, for a day or two. The components can last up to 4 days if stored in separate airtight containers.
Freezer: this recipe is not suitable for freezing.
SUBSTITUTIONS
RICE: Substitute farro, barley, millet, buckwheat, quinoa, amaranth, and couscous for rice.
TOFU: Substitute grilled tofu with marinated tofu, fried tofu, air-fryer tofu, chickpeas, hummus, falafel, edamame beans, black beans, and tempeh.
RED CABBAGE: Substitute tomatoes, radish, bell pepper, or radicchio.
CARROT: Substitute orange bell pepper, roasted butternut squash, microwave or roasted sweet potatoes, kabocha squash, pumpkin, and cantaloupe melon.
MANGO: Substitute pineapple, yellow bell pepper, corn, cauliflower, golden tomatoes, carrots, and squash.
GREENS: Substitute kale, arugula, collard greens, green cabbage, watercress, romaine lettuce, zucchini, broccoli, shaved or roasted Brussels sprouts.
RICE VINEGAR: substitute lime juice or lemon juice.
SOY SAUCE: Substitute tamari or coconut aminos for gluten-free.
SUGAR: substitute maple syrup, honey, or agave syrup.
Nutrition information is an estimate for 1 portion out of 6.
