Name: Vegan Buddha Bowl With Tofu, Spinach, Avocado, & Sesame Dressing
Yield: 6 servings
Ingredients: 1 block extra firm tofu pressed; 1/2 cup potato starch; 3 avocados ripe; 4 oz fresh spinach; 1 carrot julienne sliced; 1 cup sesame dressing; 4 cups cooked rice hot & fresh!; 1 cup cucumber sliced; 1/4 cup sesame seeds

Recipe

Vegan Buddha Bowl With Tofu, Spinach, Avocado, & Sesame Dressing

This tasty & nutritions buddha bowl blends Japanese flavors for the perfect healthy vegan dinner or packed lunch.

Print options

Defaults: Arial 14 pt, photo excluded, available notes and nutrition included. Choose options here, then use your browser’s Print command (⌘P on Mac, Ctrl+P elsewhere). White paper; margins: top/right/bottom 0.5 inch, left 1 inch. Browser margins: Default; scale: 100%; headers/footers: off. Choices apply to printing; the complete recipe stays visible on screen.

Reset print options (keeps selected ingredient units and batch).

Ingredient batch: 3× original. Base yield: 6 servings.

Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.

Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.

Vegan Buddha Bowl With Tofu, Spinach, Avocado, & Sesame Dressing

Yield: 18 servings

Ingredients

3 block extra firm tofu pressed — package or uncertain unit retained; no metric conversion
355 mL potato starch (volume measure)
9 avocados ripe — count retained
340 g fresh spinach
3 carrot julienne sliced — count retained
710 mL sesame dressing (volume measure)
2839 mL cooked rice hot & fresh! (volume measure)
710 mL cucumber sliced (volume measure)
177 mL sesame seeds (volume measure)

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 6 servings.

1 block extra firm tofu pressed
1/2 cup potato starch
3 avocados ripe
4 oz fresh spinach
1 carrot julienne sliced
1 cup sesame dressing
4 cups cooked rice hot & fresh!
1 cup cucumber sliced
1/4 cup sesame seeds

Instructions

Preheat oven to 350° Fahrenheit. Cut the tofu into bite sized pieces and coat them in potato starch.
Bake tofu on a parchment lined baking sheet for 15 minutes.
To assemble bowls, first add a layer of cooked rice, then add in the spinach, tofu pieces, carrots, cucumber slices, and avocado halves.
Sprinkle sesame seeds over the avocado and drizzle the sesame dressing over the rest.

Notes

To make a bento-friendly version, mash up 1 half of avocado with 1 tsp vegan mayonnaise.

Open clean print view

Add Ad-Free Cook as a preferred source on Google

Print with your browser’s Print command. Letter and A4 layouts leave room for a recipe binder.

https://adfreecook.com/vegan-buddha-bowl-japanese/