Vegan Buddha Bowl

brown rice bowl with baked tofu, roasted vegetables, and tahini-lemon sauce

Makes 1138 g · 763 kcal per serving

Ingredients

• 300 g cooked brown rice
• 200 g tofu
• 200 g sweet potato
• 100 g avocado
• 80 g kale
• 80 g red cabbage
• 20 g olive oil
• 15 g soy sauce
• 60 g tahini
• 30 g lemon juice
• 30 g water
• 15 g maple syrup
• 6 g garlic
• 2 g salt

Method

1. Rice: Cook the brown rice and keep it warm.
2. Tofu: Press the tofu, cut into cubes, and toss with the soy sauce and half the olive oil. Roast at 425°F / 220°C until golden and firm, ~25–30 min.
3. Vegetables: Toss the sweet potato with the remaining olive oil and roast alongside the tofu until tender, ~25 min. Massage the kale with a pinch of salt until softened; thinly shred the cabbage and slice the avocado.
4. Sauce: Whisk the tahini, lemon juice, maple syrup, and grated garlic with the salt, thinning with water until pourable.
5. Assemble: Divide the rice among bowls. Top with the tofu, sweet potato, kale, cabbage, and avocado, and drizzle with the sauce.