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I’ve been really loving buddha bowls lately. If you’ve never heard that term before, it’s basically just combining a meal into bowl form.

I like to make buddha bowls when I’m unsure what to make for dinner. It works great because even if I don’t have all of the necessary ingredients to make a recipe, I DO usually have enough essential vegan grocery ingredients to throw together to create some kind of bowl.



I start with some sort of base ingredient that everything else will sort of sit on top of. I usually use quinoa or brown rice, but you could also use sweet potato, pasta, cous cous, lentils, and the list goes on and on….

It’s actually pretty fun to think about it this way because the possibilities are endless!

For this bowl, I started with garlic roasted potatoes and topped it with BBQ tofu, corn and sautéed spinach.

BBQ Tofu Buddha Bowl 2016-01-18 15:42:15 Serves 2 Write a review Save Recipe Print Prep Time 10 min Cook Time 35 min Total Time 45 min Prep Time 10 min Cook Time 35 min Total Time 45 min Ingredients 1 package of firm tofu (usually around 14oz) 6 red potatoes 4 cups fresh spinach 1 cup frozen corn 4 tablespoons of your favorite BBQ sauce 1 clove garlic 1 tablespoon olive oil salt and pepper to taste Instructions Preheat over to 425 degrees. Remove excess water from the tofu using a tofu press, or wrap in paper towels and put something heavy on top such as a chopping block or skillet. Let sit while you prep the veggies. Chop the potatoes into large chunks, removing any blemishes, and put spread onto a baking sheet. Drizzle with olive oil, add the garlic and sprinkle with salt and pepper. Toss with a spoon or you hands until evenly coated. Bake for 30 minutes, tossing halfway through. Grab another baking sheet, line with foil. Spray with nonstick spray or brush on some oil. Take your tofu out of the press and cut into even slices lengthwise. Coat with BBQ sauce and spread them out on the baking sheet. Bake for 15 minutes, flip each slice and add another coat of BBQ sauce. Roughly chop the spinach and add to a sauce pan with a tablespoon of water. Steam on low heat for about 5 minutes. Sprinkle with salt and pepper. Heat the corn in a microwave safe bowl for about a minute, until heated through. When everything is done cooking, you can create your buddha bowl! Put the potatoes in a bowl and top with the BBQ tofu, corn and spinach. Enjoy! Notes Buddha bowls are super versatile - you can mix and match ingredients as much as you want. By Taylor Brooke Berman Vegan Yoga Life | Plant-based vegan recipes, tips and inspiration for going vegan. https://veganyogalife.com/

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