Introduction
Envision this: it’s been one of *those* weeks—you know, the kind where your to-do list looks more like a novel, and your energy levels are somewhere between “barely awake” and “may spontaneously nap.”
Enter the Vegan Buddha Bowl, your new best friend for those days when you want something cozy, colorful, and downright comforting without any of the fuss.
This bowl isn’t just a meal; it’s a little plant-powered hug for your insides—full of fresh vibes, tasty twists, and enough oomph to make you forget you’re eating a bunch of veggies (because who says greens can’t party?).
So grab a fork, and let’s plunge into a bowl that’s as fun to eat as it’s to say.
Spoiler alert: it’s way better than your average salad, and yes, it *does* come with its own almond avocado magic. This dish embodies the essence of a Buddha Bowl, combining grains, veggies, and proteins for a wholesome experience.
Ready to get your Buddha on?
Ingredients
- 1 red onion, chopped
- 20g ginger, grated (zingy goodness)
- 200g gluten-free noodles, cooked
- 2 tsp miso paste
- 2 tbsp tamari
- 20g grated ginger
- 2 tbsp sesame oil
- 1 eggplant, sliced
- 200 grams organic tofu (cubed)
- 1 carrot, spiralled or grated
- 1/4 red cabbage, shredded
- 1 zucchini, spiralised or ribboned
- 1 bunch asparagus, steamed
- 1 avocado (creamy dream)
- 1/2 cup Califia Farms Unsweetened Almond Milk
- 1/2 tbsp olive oil
- 1/2 tbsp lime juice
- 2 tsp horseradish mustard
- 2 tsp miso paste
- nigella seeds (add to taste)
- 2 tbsp tamari
- Salt and pepper (add to taste)
This vegan Buddha bowl is basically a plant party in a bowl! With a colorful lineup of fresh veggies, silky tofu, and a zesty almond avocado dressing, it’s perfect for anyone wanting to get their greens while keeping things fun and flavorful. Additionally, this dish is a fantastic way to incorporate nutritional variety into your meals, ensuring you benefit from a wide range of plant-based nutrients. Even if you’re new to vegan vibes, this recipe makes eating plants downright irresistible!
How to Make It
Alright, let’s plunge into making this Vegan Buddha Bowl magic happen. Start by gently braising 1 chopped red onion in a splash of water—no need for oil here, we’re keeping it light and breezy. Let that simmer for about five minutes until the onion softens and starts to sweet-talk you with its aroma.
Then, toss in 20 grams of grated ginger and keep things cozy on low heat for a couple more minutes. This little duo is your flavor foundation, so don’t rush it. Once your onion-ginger combo is ready, stir in 200 grams of cooked gluten-free noodles, letting them soak up all that goodness like the noodles they are.
Now, while the noodles are getting their groove on, let’s talk miso eggplant and tofu. Mix 2 teaspoons of miso paste, 2 tablespoons of tamari, 20 grams of grated ginger, and 2 tablespoons of sesame oil into a saucy dream.
Slice up one eggplant and cube 200 grams of organic tofu, then give them a good toss in this marinade. Roast or pan-fry until golden and tender—because who wants soggy eggplant? Not us.
Meanwhile, prep your salad goodies: spiralize or grate 1 carrot and 1 zucchini, shred a quarter of a red cabbage, and steam a bunch of asparagus till just crisp-tender. The crunch is essential, trust me.
To bring this bowl together, whip up the tangy almond horseradish dressing by blending 1 ripe avocado with half a cup of unsweetened almond milk, half a tablespoon each of olive oil and lime juice, 2 teaspoons each of horseradish mustard and miso paste, plus 2 tablespoons of tamari.
Sprinkle in some nigella seeds for a little je ne sais quoi and season with salt and pepper—taste test like a boss! Drizzle this creamy, tangy dressing all over your bowl, pile on the miso-glazed eggplant and tofu, and finish with your fresh, colorful salad.
Additionally, make sure to include B12-rich foods in your diet to support your overall health as a vegan.
Voila! You just made a vegan bowl that’s as vibrant as your plant-powered personality.
Bonus Tips
- Want to impress your taste buds? Toast some sesame seeds and sprinkle them on top like a crunchy crown of plant-based royalty.
- Feeling adventurous? Swap the tofu for tempeh and watch your bowl level up from “meh” to “heck yeah!”
- Too mellow? Give your almond avocado dressing a cheeky splash of sriracha—because every Buddha bowl deserves a little spicy sass.
- For a delightful side, consider adding a scoop of Classic Hummus to complement your bowl’s flavors and provide a creamy texture.
Why You’ll Love It
This Vegan Buddha Bowl is like a flavor party where everyone’s invited—no drama, just tasty vibes.
It’s the kind of meal that shows up in under the radar but leaves your taste buds doing a happy dance. Whether you’re a kitchen newbie or a seasoned plant-based pro, it’s flexible enough to roll with whatever veggies you’ve got hiding in the fridge.
Plus, that almond avocado dressing? Basically liquid sunshine with a cheeky kick. Having a well-stocked pantry organization hacks makes it easy to whip up this delicious dish anytime you crave it.
Nutritional Info
These are estimated values:
Calories: 450
Protein: 18 g
Carbohydrates: 60 g
Fat: 15 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs. Additionally, incorporating a vibrant superfood salad can enhance your overall nutrient intake.
