Packed with vibrant colors and nourishing ingredients, this Coconut Cauliflower Rice Buddha Bowl is the perfect way to enjoy a wholesome, plant-based meal. Featuring crispy baked tofu, coconut-infused cauliflower rice, and a deliciously creamy peanut sauce, this bowl is bursting with flavors and textures. It’s light yet filling, and offers a balanced combination of protein, healthy fats, and fresh vegetables. Whether you’re prepping meals for the week or looking for a quick dinner option, this bowl has you covered.
Ingredients:
For the Baked Tofu:
- 1 package (300g) firm or extra-firm tofu
- 1-2 tablespoons of soy sauce or tamari for a gluten-free option
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tbsp arrowroot powder or cornstarch (optional, for crispier tofu)
For the Coconut Cauliflower Rice:
- 1 small head of cauliflower, riced (approx. 800g or 6 heaping cups chopped)
- 1 cup (250 mL) of reduced-fat coconut milk
- ½ to 1 teaspoon of sea salt, adjusted to your preference
- 2 tsp garlic powder
- ½ – 1 tsp sea salt, to taste
- ½ cup chopped cilantro (optional)
For the Peanut Sauce:
- ½ cup light coconut milk (use the remainder of the can from the cauliflower rice)
- 5 tbsp natural peanut or almond butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 3 cloves garlic, minced
- 1 tbsp sweet chili sauce
- 2 tsp rice wine vinegar
- Pinch of sea salt
For the Bowl:
- 4 cups chopped and steamed broccoli (1 cup per bowl)
- 1 cup grated carrot (¼ cup per bowl)
- 4 handfuls greens of choice (e.g., chopped romaine or spinach)
- 4 tbsp sesame seeds (1 tbsp per bowl)
Instructions:
1. Prepare the Tofu:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Squeeze out the excess moisture from the tofu, then slice it into bite-sized cubes.
- Toss the tofu with soy sauce, garlic powder, black pepper, and arrowroot powder (if using) for a crispier texture.
- Spread the tofu evenly on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
2. Make the Coconut Cauliflower Rice:
- While the tofu bakes, rice the cauliflower by pulsing florets in a food processor until it resembles rice. You can also grate it by hand.
- In a large skillet, add the light coconut milk, shredded coconut, garlic powder, and sea salt.
- Stir in the cauliflower rice and cook over medium heat for 8-10 minutes, until the cauliflower is tender and has absorbed the flavors. Stir in chopped cilantro if using.
3. Prepare the Peanut Sauce:
- In a small saucepan, whisk together the remaining coconut milk, peanut butter, soy sauce, maple syrup, minced garlic, sweet chili sauce, rice wine vinegar, and a pinch of sea salt.
- Heat the sauce over medium heat, stirring until it’s smooth and creamy. Remove from heat and set aside.
4. Assemble the Buddha Bowls:
- Divide the steamed broccoli, grated carrot, and greens between four bowls.
- Add a generous portion of coconut cauliflower rice and top with baked tofu.
- Drizzle each bowl with the peanut sauce and sprinkle with sesame seeds.
Conclusion:
This Coconut Cauliflower Rice Buddha Bowl is a deliciously nourishing meal that’s both satisfying and packed with flavor. The creamy coconut rice pairs perfectly with the crispy baked tofu and fresh veggies, while the peanut sauce adds a rich, savory finish. Whether you’re following a plant-based diet or just looking for a healthy, colorful dish, this Buddha bowl is sure to please.
Coconut Cauliflower Rice Buddha Bowl: A Nourishing Plant-Based Feast
A wholesome Buddha bowl featuring baked tofu,coconut-infused cauliflower rice, fresh vegetables, and a rich peanut sauce.Perfect for a balanced, plant-based meal.
For the Baked Tofu:
- 1 package (300g firm or extra-firm tofu)
- 1-2 tablespoons of soy sauce or tamari for a gluten-free option
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tbsp arrowroot powder or cornstarch (optional, for crispier tofu)
For the Coconut Cauliflower Rice:
- 1 small head of cauliflower (riced (approx. 800g or 6 heaping cups chopped))
- 1 cup 250 mL of reduced-fat coconut milk
- ½ to 1 teaspoon of sea salt (adjusted to your preference)
- 2 tsp garlic powder
- ½ – 1 tsp sea salt (to taste)
- ½ cup chopped cilantro (optional)
For the Peanut Sauce:
- ½ cup light coconut milk (use the remainder of the can from the cauliflower rice)
- 5 tbsp natural peanut or almond butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 3 cloves garlic (minced)
- 1 tbsp sweet chili sauce
- 2 tsp rice wine vinegar
- Pinch of sea salt
For the Bowl:
- 4 cups chopped and steamed broccoli (1 cup per bowl)
- 1 cup grated carrot (¼ cup per bowl)
- 4 handfuls greens of choice (e.g., chopped romaine or spinach)
- 4 tbsp sesame seeds (1 tbsp per bowl)
Prepare the Tofu:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Squeeze out the excess moisture from the tofu, then slice it into bite-sized cubes.
- Toss the tofu with soy sauce, garlic powder, black pepper, and arrowroot powder (if using) for a crispier texture.
- Spread the tofu evenly on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
Make the Coconut Cauliflower Rice:
While the tofu bakes, rice the cauliflower by pulsing florets in a food processor until it resembles rice. You can also grate it by hand.
- In a large skillet, add the light coconut milk, shredded coconut, garlic powder, and sea salt.
- Stir in the cauliflower rice and cook over medium heat for 8-10 minutes, until the cauliflower is tender and has absorbed the flavors. Stir in chopped cilantro if using.
Prepare the Peanut Sauce:
- In a small saucepan, whisk together the remaining coconut milk, peanut butter, soy sauce, maple syrup, minced garlic, sweet chili sauce, rice wine vinegar, and a pinch of sea salt.
- Heat the sauce over medium heat, stirring until it’s smooth and creamy. Remove from heat and set aside.
Assemble the Buddha Bowls:
- Divide the steamed broccoli, grated carrot, and greens between four bowls.
- Add a generous portion of coconut cauliflower rice and top with baked tofu.
- Drizzle each bowl with the peanut sauce and sprinkle with sesame seeds.