Print
Vegan Buddha Bowl

Vegan Buddha Bowl


  • Author: Loving It Vegan
  • Prep Time: 25 mins
  • Cook Time: 35
  • Total Time: 1 hour
  • Yield: 2-4

Description

Super healthy and colorful vegan buddha bowl recipe, super simple, amazingly delicious and very satisfying plant-based dinner. Gluten-free.


Ingredients

For the Roasted Butternut:

  • 1 Butternut Squash (Small to Medium)
  • 1 Tbsp Olive Oil
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper

For the Roasted Broccoli:

  • 4 and 1/4 cups (~300g) Broccoli Florets
  • 1/2 Tbsp Olive Oil
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper

For the Quinoa:

  • 1 cup (170g) Quinoa (dry)
  • 2 cups (480ml) Water

For the Tofu:

  • 8oz (~220g) Block Extra Firm Tofu
  • 1 Tbsp Olive Oil
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Flakes
  • 1/8 tsp Cayenne Pepper
  • 2 Tbsp Soy Sauce*
  • 1 Tbsp Hoisin Sauce*
  • 1 Tbsp Maple Syrup

Tahini Soy Dressing:

  • 1/4 cup (60ml) Tahini
  • 2 Tbsp Lemon Juice (freshly squeezed)
  • 1/2 tsp Crushed Garlic
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Maple Syrup
  • 12 Tbsp Water (to thin it out)

For Serving:

  • Sliced Avocado
  • Fresh Cilantro
  • Cherry Tomatoes

Instructions

  1. Preheat the oven to 390°F (200°C).
  2. Peel and cube the butternut and add to a bowl with the olive oil, salt and pepper and toss together until everything is lightly coated.
  3. Transfer to a parchment lined baking tray and place into the oven to bake for 35 minutes.
  4. Add your broccoli to a bowl and then add in the olive oil, salt and pepper and toss together so that all the pieces are lightly coated. Then place onto a parchment lined baking tray.
  5. When the butternut has been baking for 20 minutes, add the broccoli into the oven to bake for the remaining 15 minutes.
  6. When your butternut is baking and your broccoli is ready to go into the oven, put your tofu on to press. You can use a tofu press or if you don’t have a tofu press, then place the tofu onto a plate, with another plate on top of it and then stack something heavy on top of that like a heavy pot or some heavy books. Leave the tofu to press for 20 minutes.
  7. Put your quinoa on to cook. Place the quinoa and water into a saucepan and bring to the boil. Reduce the heat to low, cover, and let it simmer until tender and most of the liquid has been absorbed (about 15-20 minutes). When cooked, fluff with a fork.
  8. When your tofu is finished pressing, cut it into cubes. Heat the olive oil in a frying pan and then add the tofu cubes. Fry until lightly browned, gently turning over the tofu so that it doesn’t break up. Then add in all the spices, and the soy sauce, hoisin sauce and maple syrup and fry with the tofu until the sauce becomes sticky on the tofu. Remove from the heat and set aside.
  9. Add all your ingredients for the tahini soy dressing (except for water) to a bowl or jug and whisk it up together. Then add in just enough water to bring it to the desired consistency.
  10. When everything is cooked and ready make up your vegan buddha bowls. Add quinoa to the middle of the bowls and then stack up the roasted butternut and broccoli along the sides along with some tofu and then add some cilantro, sliced cherry tomatoes and sliced avocado. Pour over the dressing.

Notes

*Use a gluten-free soy sauce or tamari to make this dish gluten-free.

*Check the hoisin sauce for vegan friendliness as not all brands are vegan.

  • Category: Entree, Dinner, Savory, Gluten-Free
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1/4 of the Recipe
  • Calories: 570
  • Sugar: 15.9g
  • Sodium: 1128mg
  • Fat: 28.4g
  • Saturated Fat: 4g
  • Carbohydrates: 64.7g
  • Fiber: 13.8g
  • Protein: 21g

Keywords: vegan buddha bowl