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–+ servings

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Plant-Based, vegan
Servings 4
Calories 400 kcal

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
 

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.

Nutrition

Calories: 400kcal
Keyword Buddha bowl
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