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
- 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
- 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.
- 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.
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