Vegan Buddha Bowl with Avocado, Spinach, & Sesame Dressing.
This tasty & nutritions buddha bowl blends Japanese flavors for the perfect healthy vegan dinner or packed lunch.
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.
Ingredient batch: 1.5× 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: US / original units. 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.
- Yield
- 9 servings
Ingredients
- 1 1/2 block extra firm tofu pressed
- 3/4 cup potato starch
- 4 1/2 avocados ripe
- 6 oz fresh spinach
- 1 1/2 carrot julienne sliced
- 1 1/2 cup sesame dressing
- 6 cups cooked rice hot & fresh!
- 1 1/2 cup cucumber sliced
- 3/8 cup sesame seeds
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.
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With crispy baked tofu, creamy avocado, and mouth-watering sesame dressing, this vegan buddha bowl is one of our family's favorites for lunch or dinner.
This is one of those recipes where, after making it the first time, my husband said it was his new favorite and that I should make it all the time. So it's become one of our staples!
Making this buddha bowl is actually pretty easy – you'll need to make some sesame dressing beforehand and cook the tofu in the oven.
To bake the tofu, it should be pressed and sliced into bite sized pieces. Put the pieces on a baking sheet like this:
Bake for 15 minutes.
While the tofu is baking, you can prepare the vegetables.
Cucumbers – sliced.
Spinach – stems removed
Carrots – julienne sliced
Avocado – sliced
For kids who don't like to eat raw whole avocado, you can make an avocado mayo by mashing 1/2 an avocado with 1 tsp of vegan mayo. I also slice the cucumbers and spinach into strips for the kids.
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