This Buddha Bowl is a wholesome, colorful meal packed with fresh veggies, grilled tofu, whole grains, and a deliciously creamy peanut sauce. A balance of flavors and textures, it combines the crunch of cucumbers and cabbage with the softness of avocado and mango. The addition of pickled red onions and grilled tofu adds a savory depth, while the peanut sauce brings everything together with its rich, nutty flavor. Perfect for meal prep or a healthy, satisfying lunch or dinner!
Ingredients:
Base:
- 1¼ cup whole-grain rice
Quick Pickled Red Onion:
- 1 red onion, thinly sliced
- Juice of 1 lemon
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes (optional)
Grilled Tofu:
- 16 ounces tofu (firm or extra firm)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper (optional)
Peanut Sauce:
- 3 tablespoons peanut butter
- 3 tablespoons tahini (or additional peanut butter)
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar, lime juice, or apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon grated ginger
- 1 clove garlic, grated
- 2 teaspoons sriracha (or ¼ teaspoon red pepper flakes)
- 2 tablespoons sesame oil (optional)
Veggies:
- 1 cup cucumber, diced
- 1 cup red cabbage, thinly sliced
- 1 large carrot, sliced with a vegetable peeler
- 1 large mango, diced
- 2 cups spinach
- 1 avocado, sliced
Optional Toppings:
- 1 teaspoon sesame seeds
- 1 handful cilantro
- 4 lime wedges
Base:
- 240 g whole-grain rice
Quick Pickled Red Onion:
- 1 red onion, thinly sliced
- Juice of 1 lemon
- 3 g salt
- 0.5 g red pepper flakes (optional)
Grilled Tofu:
- 450 g tofu (firm or extra firm)
- 15 ml olive oil
- 5 g salt
- 0.5 g black pepper (optional)
Peanut Sauce:
- 45 g peanut butter
- 45 g tahini (or additional peanut butter)
- 60 ml soy sauce
- 30 ml rice vinegar, lime juice, or apple cider vinegar
- 24 g sugar
- 5 g grated ginger
- 1 clove garlic, grated
- 10 ml sriracha (or 0.5 g red pepper flakes)
- 30 ml sesame oil (optional)
Veggies:
- 150 g cucumber, diced
- 100 g red cabbage, thinly sliced
- 1 large carrot, sliced with a vegetable peeler
- 1 large mango, diced
- 60 g spinach
- 1 avocado, sliced
Instructions:
- Cook the Rice: Cook the whole-grain rice according to package instructions. Fluff with a fork and set aside. In a small bowl, mix together the sliced red onion, lemon juice, salt, and red pepper flakes (if desired). Toss well and let sit for at least 10 minutes to pickle.
- Prepare the Tofu: Drain and press the tofu to remove excess water. Cut into cubes.
- Season and Grill: In a bowl, toss the tofu with olive oil, salt, and black pepper. Heat a non-stick skillet over medium-high heat and add the tofu. Grill for 5–7 minutes, flipping to brown all sides. Set aside. In a small bowl, whisk together peanut butter, tahini, soy sauce, rice vinegar (or lime/apple cider vinegar), sugar, ginger, garlic, sriracha (or red pepper flakes), and sesame oil (if using). Adjust to taste and set aside.
- Build the Bowl: Divide the cooked rice among serving bowls. Arrange the cucumber, red cabbage, carrot ribbons, mango, spinach, grilled tofu, and avocado on top.
- Add Pickled Onions and Sauce: Top with pickled red onions and drizzle with peanut sauce.
- Optional Toppings: Sprinkle with sesame seeds, fresh cilantro, and serve with lime wedges for squeezing over the bowl. Enjoy!
Conclusion:
This Buddha Bowl is a feast for the senses, combining fresh, crisp veggies with hearty grains and flavorful grilled tofu. The creamy peanut sauce adds an irresistible richness, while pickled onions and fresh herbs bring a bright finish. It’s a satisfying, healthy, and versatile meal that’s easy to customize to your taste. Perfect for a nutritious lunch or dinner, this Buddha Bowl makes plant-based eating both exciting and delicious.
Vibrant Buddha Bowl with Grilled Tofu and Creamy Peanut Sauce
A nourishing Buddha Bowl featuring grilled tofu,fresh veggies, and a creamy peanut sauce, topped with pickled onions andcilantro. This bowl is a balanced, flavorful meal full of textures and colors.
Ingredients
Base:
- 1¼ cup whole-grain rice
Quick Pickled Red Onion:
- 1 red onion thinly sliced
- Juice of 1 lemon
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes optional
Grilled Tofu:
- 16 ounces tofu firm or extra firm
- 1 tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper optional
Peanut Sauce:
- 3 tablespoons peanut butter
- 3 tablespoons tahini or additional peanut butter
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar lime juice, or apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon grated ginger
- 1 clove garlic grated
- 2 teaspoons sriracha or ¼ teaspoon red pepper flakes
- 2 tablespoons sesame oil optional
Veggies:
- 1 cup cucumber diced
- 1 cup red cabbage thinly sliced
- 1 large carrot sliced with a vegetable peeler
- 1 large mango diced
- 2 cups spinach
- 1 avocado sliced
Optional Toppings:
- 1 teaspoon sesame seeds
- 1 handful cilantro
- 4 lime wedges
- Base:
- 240 g whole-grain rice
Quick Pickled Red Onion:
- 1 red onion thinly sliced
- Juice of 1 lemon
- 3 g salt
- 0.5 g red pepper flakes optional
Grilled Tofu:
- 450 g tofu firm or extra firm
- 15 ml olive oil
- 5 g salt
- 0.5 g black pepper optional
Peanut Sauce:
- 45 g peanut butter
- 45 g tahini or additional peanut butter
- 60 ml soy sauce
- 30 ml rice vinegar lime juice, or apple cider vinegar
- 24 g sugar
- 5 g grated ginger
- 1 clove garlic grated
- 10 ml sriracha or 0.5 g red pepper flakes
- 30 ml sesame oil optional
Veggies:
- 150 g cucumber diced
- 100 g red cabbage thinly sliced
- 1 large carrot sliced with a vegetable peeler
- 1 large mango diced
- 60 g spinach
- 1 avocado sliced
Instructions
- Cook the Rice: Cook the whole-grain rice according to package instructions. Fluff with a fork and set aside. In a small bowl, mix together the sliced red onion, lemon juice, salt, and red pepper flakes (if desired). Toss well and let sit for at least 10 minutes to pickle.
- Prepare the Tofu: Drain and press the tofu to remove excess water. Cut into cubes.
- Season and Grill: In a bowl, toss the tofu with olive oil, salt, and black pepper. Heat a non-stick skillet over medium-high heat and add the tofu. Grill for 5–7 minutes, flipping to brown all sides. Set aside. In a small bowl, whisk together peanut butter, tahini, soy sauce, rice vinegar (or lime/apple cider vinegar), sugar, ginger, garlic, sriracha (or red pepper flakes), and sesame oil (if using). Adjust to taste and set aside.
- Build the Bowl: Divide the cooked rice among serving bowls. Arrange the cucumber, red cabbage, carrot ribbons, mango, spinach, grilled tofu, and avocado on top.
- Add Pickled Onions and Sauce: Top with pickled red onions and drizzle with peanut sauce.
- Optional Toppings: Sprinkle with sesame seeds, fresh cilantro, and serve with lime wedges for squeezing over the bowl. Enjoy!