The Ultimate Vegan Buddha Bowl – A hearty, nutritious and flavor packed bowl with brown rice, crispy tofu, sweet potatoes, roasted broccoli, red cabbage, avocado and the best vegan peanut sauce!
What is a buddha bowl?
Also called “hippie bowls” or even “macro bowls”, a buddha bowl is basically a bowl with a grain, a protein, vegetables and a sauce of some kind. It should be overstuffed with delicious ingredients, and is sure to satisfy a hearty appetite!
This Vegan Buddha Bowl is my absolute favorite. The flavor combination is downright irresistible, with crispy tofu, roasted broccoli, sweet potatoes, red cabbage, avocado slices and peanut sauce, all served on a bed of brown rice.
While I love this flavor combination, I want you to feel free to switch things up depending on what’s in season and what you have on hand. Buddha bowls are extremely versatile.
Possible variations for Vegan Buddha Bowl:
- Instead of tofu – a can of drained/rinsed chickpeas or black beans
- Instead of rice – quinoa or farro
- Instead of broccoli – brussels sprouts, cauliflower, or steamed kale
- Instead of sweet potatoes – butternut squash or yukon gold potatoes
- Instead of peanut sauce – use a cashew cream sauce, like this one
Buddha Bowls are a great meal prep!
To make this into a meal prep for a busy work week, simply divide the prepared ingredients into 6 containers, except for the peanut sauce. When ready to eat, warm and drizzle with peanut sauce. Your co-workers will be so jealous of your delicious meal!
Want more vegan bowl ideas?
- Peanut Tofu and Coconut Rice
- 20-Minute Chickpea Curry
- Vegan Butter Chicken
- Nourish Bowl Vegan Meal Prep
Vegan Buddha Bowl
Ingredients
Rice
- 1 cup brown rice
- 2 cups water
Roasted Sweet Potatoes and Broccoli
- 2 medium sweet potatoes, peeled and chopped into cubes
- 1 pound broccoli florets, cut into bite sized pieces
- 2-3 tablespoons olive oil
The Rest
- 1 Recipe Marinated Tofu
- 1 Recipe Vegan Peanut Sauce
- 1 1/2 cups shredded red cabbage
- 1-2 avocados, sliced
Instructions
- First, get your tofu marinating for Marinated Tofu.
For the rice
- Add the rice and water to a medium sized pan with a lid. Bring to a boil, then simmer for 35-40 minutes, until the water is absorbed. Turn off the heat, and fluff with a fork.
For the sweet potatoes and broccoli
- Preheat the oven to 425 degrees F and get out a large baking sheet, or two smaller baking sheets. Place the sweet potato cubes on one side of the pan, and the broccoli on the other side.
- Drizzle the sweet potatoes and broccoli with olive oil (or spray with oil). Toss with the oil until coated. Sprinkle with salt and pepper, if desired. Bake for 20-25 minutes. You may need to remove the broccoli after 20 minutes, if the sweet potatoes aren't quite done yet. This will depend on how big you cubed them.
For the rest
- Make the Tofu: While your sweet potatoes and broccoli are baking, pan-fry the marinated tofu according to the recipe instructions. You could also simply pan fry a block of pressed tofu without marinating it, or use an air fryer if you have one.
- Make the Peanut Sauce.
- Assemble the bowls: Divide the rice into bowls (or meal prep containers). Top with sweet potatoes, broccoli, tofu, shredded red cabbage and a few avocado slices. Serve with a drizzle of peanut sauce, and enjoy! May also sprinkle with a few sesame seeds and cilantro, if desired.
Notes
- Feel free to vary your buddha bowl, depending on what you have on hand. You could replace the tofu with drained, rinsed chickpeas. Use cauliflower, brussels sprouts or steamed kale in place of the broccoli.
- This buddha bowl makes a great meal prep for the week. I would keep the peanut sauce separate though, and drizzle on after warming the rest of the ingredients up.
Nutrition
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This was absolutely delicious, except I didn’t think the marinated tofu added much to the recipe. The dressing and the marinated tofu added more soy sauce to the overall flavoring than I like. In addition, making the marinated tofu added time to this recipe. In the future, I plan on roasting the tofu along with the veggies, or just sauteeing the tofu in olive oil.
I don’t like peanut based sauces. Can you recommend another one of your sauces that would go well with this bowl?
You can use another sauce – find all my sauce/dressing recipes here: Sauce and Dressings. I love my Cashew Cheese Sauce and Chipotle Sauce.
YUM! I could eat this every day. Nora, thank you so much for all of your amazing recipes, all the ones we’ve tried have been a delicious success with the whole family. Cheers!
Hi Meagan. I’m thrilled you are loving my recipes! Thank you for using them! I appreciate your stellar review and feedback! Happy cooking!
This recipe is a 10 out of 10!! My family loved it. Thank you Nora!
You are welcome, Heather! Thank YOU for your wonderful review and feedback!
Can’t stop making this recipe!! I love all Nora cooks recipes! My go to❤️❤️
Thank you for your fabulous feedback! I’m glad you are loving my recipes!
I am just absolutely in love with every Nora Cooks recipe. Your recipes are practically what I cook everyday and this one did not disappoint! That tofu really is amazing and all the flavours in the bowl go together so well!
Your comments mean so much to me! Thank you, Kayla! I’m glad you love my recipes! Thank you for sharing!
I’m slowly converting to veganism and this recipe is making it easy. The marinade is delicious and the peanut sauce is to die for!
Loved this recipe. I added some fresh mango and it was delicious.
Making this tonight. My husband and i are going vegan for the first time, this month. Very excited about these buddha bowl options!
Hope it goes great for you!
This sounds good. I love buddha bowls, probably 90% of my meals.
It’s like a 1 bowl wonder and I can do them several times a day, from a fruit bowl, to a rice bowl, or just vegs.
Thank you for another great one.
Thank you! Me too, bowls filled with good food are just the best. 🙂
I love a good Buddha bowl, and this one Is fantastic! And so simple. Thank you!!