Gabrielle's Kitchen

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Buddha Bowl

OH MY GAH was this good. I had few girl friends over for dinner and wanted to make us a healthy buddha bowl! The cool thing about buddha bowls is that you can put anything you want in them! This was my asian spin on a buddha bowl with five spice roasted veggies, basmati rice, tofu + cashew sauté, & the most delicious miso tahini dressing. It all tasted even better the next day! Experiment with different toppings for your bowl. I choose, green onions, sautéed spinach, avocado, sprouts, and fruikake (sesame + seaweed topping).


INGREDIENTS

  • 1 cup basmati rice, cooked

  • 2 cups vegetables, chopped (eggplant, Japanese sweet potato, zucchini, cauliflower)

  • 2 tbsp evoo

  • 1 tbsp five spice

  • 1 block marinated or plain tofu

  • 1/4 cup roasted salted cashews

    Miso tahini dressing

  • 1 tbsp miso

  • 1/4 cup tahini

  • 1 tbsp braggs liquid aminos

  • 1 tbsp maple syrup

  • 1 tsp salt

  • 1 tsp pepper

  • 1 inch piece of jalapeno or 1 tsp cayenne

  • juice of one lime

Topping optional:

avocado, sprouts, green onions, furikake, fried, sautéed spinach

INSTRUCTIONS

  1. Turn oven to 400. Add chopped vegetables to sheet pan and drizzle with oil, five spice, salt and pepper. Roast 20-30 minutes depending on type of veggies.

  2. Cook rice according to package. I always like to rinse my rice, then toast it in a pan 2-3 min with salt and oil before adding the water.

  3. Begin to sauté your sliced tofu + cashews with a pinch of five spice seasoning and salt. Continue to sauté until done 6-8 minutes.

  4. While everything is cooking, add dressing ingredients into a food processor or blender and blend until smooth. Taste and adjust to your preference.

  5. When everything is done cooking assemble your bowl any way you would like!

    I like to put rice on bottom, then layer my veggies + tofu around the bowl and top with all my favorite toppings.


Enjoy!

Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__