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+ servings

Buddha Bowl

These flavorful, plant-filled Buddha Bowls are easy to make for a healthy meal. Smoky-maple flavors throughout and a creamy cashew dressing. Vegan.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 2 servings
Author: Kathy Patalsky

Ingredients

  • 2 cups brown rice cooked
  • 1 medium sweet potato
  • 4 oz tofu firm - cut into cubes
  • 1 cup cucumber diced
  • 1 mandarin orange
  • 4 cup kale leaves shredded

Cashew Dressing:

  • 1 1/2-2 tbsp maple syrup
  • 1/4 cup raw cashews soaking recomended but optional
  • 3 tbsp lemon juice fresh
  • 2 Tbsp Dijon mustard
  • 3 Tbsp extra virgin olive oil
  • 1 clove garlic
  • 1 Tbsp tamari
  • water as desired to thin dressing out

Also:

  • extra virgin olive oil for pan
  • smoky paprika to taste
  • maple syrup to taste
  • optional: raw cashews to candy in the skillet

Instructions

  • First, soak your cashews for a few hours. This step is optional, but may help your dressing blend to be more creamy. TIP: For easier blending, you may also want to simply double the dressing recipe and have some leftover for later.
  • Boil the diced sweet potato until tender. Do not overcook. you do not want them mushy, just barely tender enough to pierce with a fork. They would be ready to eat, but not overly done. Strain and set aside.
  • Prep your kale by pulling the leaves from the stems, discarding the stems and rinsing the leaves well. Shred or chop the leaves. Warm your skillet over high heat and add a tiny splash of olive oil. Add the kale to the pan and press the kale into the heat and oil for about thirty seconds. Then turn off the heat and transfer the kale to a large mixing bowl. Set aside.
  • Warm the skillet again, over high heat. Add a drizzle of EVOO. Dry your tofu cubes as well as you can and add them to the skillet. cook for two minutes them flip and cook for another few minutes. When the tofu cubes are browned, add a sprinkle of smoky paprika, a pinch of salt and a drizzle of maple syrup. You can all three of these things to taste. Turn the heat OFF and let the tofu sizzle in the hot pan, absorbing all the maple and spice.
  • Push the tofu to one side of the skillet, add another drizzle of olive oil and add the boiled potatoes. Add a sprinkle of smoky paprika and a pinch of salt. Cook the potatoes over high heat for two minutes, toss and cook for another minute or so, just until you start to see some color on the sides. The maple syrup and spice should help with that. Turn off heat when done and allow these ingredients to rest. Optional: If adding cashews, add them to the skillet a few minutes before turning the heat off – they will candy and toast with the maple syrup in the pan. Add more if needed.
  • Dressing: Place all the ingredients in a high speed blender and blend until smooth and creamy. Add a few splashes of water to thin things out to your desired consistency.
  • Add a spoonful of the dressing to the kale mixing bowl and toss well. (You can always add more dressing over top to serve, so no need to overdo it.)
  • Dice your cucumber and prep any other ingredient you want to add. (Like avocado!)
  • Build Your Bowl: Add the rice and kale side by side. Then on top add: tofu, sweet potatoes, cucumber, citrus, optional cashews and anything else you might want to add to your bowl. Drizzle some dressing over top and serve!

Nutrition Estimate

Calories: 857kcal | Carbohydrates: 121g | Protein: 23g | Fat: 35g | Saturated Fat: 5g | Sodium: 296mg | Potassium: 1620mg | Fiber: 11g | Sugar: 25g | Vitamin A: 29765IU | Vitamin C: 187mg | Calcium: 392mg | Iron: 6mg