This Buddha Bowl is my favorite vegan grain bowl: fluffy brown rice topped with crispy marinated tofu, roasted sweet potatoes and broccoli, shredded red cabbage, avocado, and a creamy vegan peanut sauce for a filling, nutritious meal.
If you love loaded bowls, try swapping components and toppings from other grain bowl ideas to keep things interesting.
Crispy marinated tofu layered with a mix of roasted and raw vegetables sits on a bed of brown rice, all finished with the best vegan peanut sauce. The recipe is hearty, nutritious, and highly customizable — switch grains, proteins, veggies, sauces, and garnishes to match your season, pantry, or taste.
What is a buddha bowl?
Buddha bowls—also called grain bowls or macro bowls—combine five basic elements: cooked grains, a protein, fresh and/or cooked vegetables, a flavorful sauce, and garnishes. The beauty of a buddha bowl is that each component can be mixed and matched, so you can build endless variations using seasonal produce or whatever you already have on hand. The goal is to fill your bowl with a generous, balanced mix for a satisfying lunch or dinner.
How to make buddha bowls
See the recipe card below for exact measurements and the printable version.
Start by marinating the tofu so it has time to soak up flavor. While the tofu marinates, cook the brown rice in a medium pot until tender and fluffy.
Arrange sweet potato cubes and broccoli florets on a baking sheet, coat them with oil, and season lightly with salt and pepper. Roast at a high temperature until the vegetables are tender and edges are slightly crispy. Because broccoli cooks faster than sweet potatoes, you may need to remove the broccoli earlier and finish roasting the potatoes alone.
Pan-fry the marinated tofu until golden and crisp on all sides. Meanwhile, whisk together the peanut sauce ingredients until smooth and creamy.
To assemble, divide the rice among bowls or meal-prep containers and top with roasted sweet potatoes, broccoli, crispy tofu, shredded red cabbage, and avocado slices. Drizzle the peanut sauce over each bowl and finish with sesame seeds and fresh cilantro, if desired. Serve warm and enjoy.
Time-saving tip: For easier meal prep, marinate the tofu, cook the rice, and prepare the sauce the night before. The next day, fry the tofu, reheat the rice, and roast the veggies while you finish assembling the bowls.
Vegan buddha bowl variations
This buddha bowl is versatile. Swap components to suit your preferences or what’s in season. A few easy variations:
- Grains: Replace brown rice with white rice, quinoa, farro, couscous, or cauliflower rice.
- Plant protein: Use chickpeas, black beans, edamame, tempeh, or pan-fried/air-fried tofu in place of marinated tofu.
- Vegetables: Roast cauliflower, Brussels sprouts, asparagus, or butternut squash. Add raw veggies like shredded carrots, sliced radishes, or cucumber for crunch.
- Sauce: Swap the peanut sauce for tahini-lemon dressing, cashew cream, hummus, pesto, or a simple vinaigrette.
- Toppings: Add pickled elements, seeds (sesame, pumpkin, sunflower, hemp), chopped nuts, or fresh herbs such as cilantro, parsley, or scallions.
Frequently asked questions
Yes. Air fry the sweet potatoes and broccoli in separate batches so each cooks evenly. Adjust cooking times based on size and appliance.
The standard recipe uses soy sauce in the tofu marinade and peanut sauce, which may contain gluten. Use tamari or a gluten-free soy sauce substitute to make the bowl gluten-free.
Divide cooked grains, roasted vegetables, and tofu into meal containers. Store the dressing separately. Reheat and add avocado and sauce just before eating for best texture and freshness.
Stored without dressing and avocado, assembled bowls will keep in sealed containers in the refrigerator for about 4–5 days.
My Favorite Buddha Bowl
Ingredients
Rice
- 1 cup brown rice
- 2 cups water
Roasted Sweet Potatoes and Broccoli
- 2 medium sweet potatoes, peeled and cubed
- 1 pound broccoli florets, bite-sized
- 2–3 tablespoons olive oil
The Rest
- 1 recipe Marinated tofu
- 1 recipe Vegan peanut sauce
- 1 1/2 cups shredded red cabbage
- 1–2 avocados, sliced
Instructions
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Begin by marinating the tofu so it has time to absorb flavor.
For the rice
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Combine rice and water in a medium pot with a lid. Bring to a boil, then simmer 35–40 minutes until water is absorbed. Remove from heat and fluff with a fork.
For the sweet potatoes and broccoli
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Preheat oven to 425°F. Arrange sweet potato cubes and broccoli on a baking sheet, drizzle with olive oil, and toss to coat. Season with salt and pepper. Roast 20–25 minutes, removing broccoli earlier if needed so potatoes finish cooking.
For the rest
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Make the tofu: Pan-fry the marinated tofu until crisp, or pan-fry/air-fry a block of pressed tofu if you prefer.
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Prepare the peanut sauce and whisk until smooth.
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Assemble bowls: Divide rice into bowls or meal containers, top with sweet potatoes, broccoli, tofu, shredded cabbage, and avocado slices. Drizzle with peanut sauce and garnish with sesame seeds or cilantro if desired.
Notes
- Customize the bowl to suit what you have on hand—substitute tofu with chickpeas, or broccoli with cauliflower or kale.
- For meal prep, store bowls without dressing and avocado. Keep the sauce in a separate container and add it when reheating.
Nutrition
| Calories: 418kcal
| Carbohydrates: 59 g
| Protein: 8 g
| Fat: 13 g
| Fiber: 10 g
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