One of my all time favorite dishes, this Peanut Buddha Bowl with Roasted Broccoli stars EASY frozen roasted broccoli and no fry crispy, chewy tofu. Oh, and a peanut sauce so good my one year old was spooning it in his mouth last night at dinner!
This Peanut Buddha Bowl with Roasted Broccoli is one of those meals that you will make time and time again. It feels fancy, like something you would’ve paid a lot of money for it at a restaurant. I love eating out when I get the chance. I mean, it’s just fun to have someone else cook for you and do the dishes. But the downside to eating out is that, usually, the food is not all that good compared to what you could make at home (especially if you’re plant based), and it’s super greasy and salty. This meal is fresh, satisfying and wholesome.
It’s also chock full of protein, whole grains and nutrients. This is one of those meals that will leave you full for hours, without making you feel heavy and weighed down.
This method of cooking tofu is my absolute favorite. Literally all I do is pat the tofu dry with paper towels, chop into 1 inch pieces, put it on a silicone mat (or parchment paper) and bake at 400 degrees for 25 minutes. It create a chewy, crispy tofu as if it’s been fried in a pan. It’s awesome!
Another bonus: Peanut Buddha Bowl with Roasted Broccoli is cheap to make! Brown rice, chickpeas, tofu, frozen broccoli…. Every ingredient in this recipe is pretty inexpensive. This recipe also makes quite a lot of food, and should be enough for 2 nights or at least a good amount of leftovers for lunch the next day, depending on your appetite.
My kids like this Peanut Buddha Bowl. Score! I kept the peanut sauce very mild and kid friendly; like I said, my toddler loves it. Feel free to add some Sriracha if you want more of a kick. My picky kid prefers a plate and to have all the ingredients separate. He’s always been that way, which is fine with me. Buddha bowls are great for picky eaters because you can easily divide the ingredients so they might eat it!
Adapted from this recipe.
- 1 16 ounce extra-firm tofu, patted dry and cut into 1 inch cubes
- 2 pounds frozen broccoli (or brussel sprouts, cauliflower or greens beans)
- 1 16 oz can chickpeas, rinsed and drained (or 1½ cups chickpeas)
- 4 cups baby spinach
- 3-4 shredded carrots
- 6 cups cooked brown rice
- 1 tablespoon sesame oil
- ½ cup low sodium soy sauce
- ⅓ cup pure maple syrup
- 1 tablespoon chili garlic sauce
- ½ cup peanut butter
- ¼ cup water
- Preheat oven to 400 degrees.
- Place cubed tofu in a single layer on parchment paper or a silicone mat. Baked for 25 minutes. Remove and set aside.
- Roast the frozen vegetables: Place the frozen vegetables on a cooking sheet with parchment paper or silicone mat. Roast at 400 degrees for 20-25 minutes. They will roast just fine with no oil and without being thawed out first. You can roast the vegetables along with the tofu.
- Make the peanut sauce by whisking all ingredients in a medium bowl until well combined.
- Add the tofu and about half of the peanut sauce to a large saucepan. Cook on medium heat, stirring constantly for about 5 minutes. Remove from heat.
- First, put about 1 cup of cooked brown rice in a bowl. Then add some tofu, chickpeas, broccoli, spinach leaves and shredded carrots as desired. Top with a little more sauce. Serve.
Try this Chickpea and Eggplant Curry for another “bowl” meal that is cheap and delicious!