Vegan Buddha Bowl
A delicious Vegan Buddha Bowl featuring quinoa, crispy tofu, roasted butternut squash, and broccoli, topped with the best tahini dressing.
Equipment
- oven
- Saucepan
- Frying pan
- baking tray
- bowl
- whisk
Ingredients
For the Roasted Butternut
- 3 cups Butternut Squash, peeled and cubed approximately 450g
- 1 Tablespoon Olive Oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground Black Pepper
For the Roasted Broccoli
- 4 cups Broccoli Florets approximately 320g
- 0.5 Tablespoon Olive Oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground Black Pepper
For the Quinoa
- 1 cup Quinoa, Dry Weight approximately 170g
- 2 cups Water approximately 480ml
For the Tofu
- 8 ounces Extra Firm Tofu approximately 226g
- 1 Tablespoon Olive Oil
- 0.5 teaspoon Ground Ginger
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Onion Flakes or Onion Powder
- 0.125 teaspoon Cayenne Pepper
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Hoisin Sauce
- 1 Tablespoon Maple Syrup
For the Tahini Dressing
- 0.25 cup Tahini approximately 60ml
- 2 Tablespoons Lemon Juice, freshly squeezed
- 0.5 teaspoon Crushed Garlic
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Maple Syrup
- 1-2 Tablespoons Water to thin it out
For Serving
- Sliced Avocado
- Fresh Cilantro
- Cherry Tomatoes
Instructions
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the butternut and add to a bowl with the olive oil, salt and pepper and toss together until everything is lightly coated.
- Transfer to a parchment lined baking tray and place into the oven to bake for 35 minutes.
- Add your broccoli to a bowl and then add in the olive oil, salt and pepper and toss together so that all the pieces are lightly coated. Then place onto a parchment lined baking tray.
- When the butternut has been baking for 20 minutes, add the broccoli into the oven to bake for the remaining 15 minutes.
- When your butternut is baking and your broccoli is ready to go into the oven, put your tofu on to press. You can use a tofu press or if you don't have a tofu press, then place the tofu onto a plate, with another plate on top of it and then stack something heavy on top of that like a heavy pot or some heavy books. Leave the tofu to press for 20 minutes.
- Put your quinoa on to cook. Place the quinoa and water into a saucepan and bring to the boil. Reduce the heat to low, cover, and let it simmer until tender and most of the liquid has been absorbed (about 15-20 minutes). When cooked, fluff with a fork.
- When your tofu is finished pressing, cut it into cubes. Heat the olive oil in a frying pan and when it's hot, add the tofu cubes. Fry until lightly browned, gently turning over the tofu so that it doesn't break up. Then add in all the spices, and the soy sauce, hoisin sauce and maple syrup and fry with the tofu until the sauce becomes sticky on the tofu. Remove from the heat and set aside.
- Add all your ingredients for the tahini dressing (except for water) to a bowl or jug and whisk it up together. Then add in just enough water to bring it to the desired consistency.
- When everything is cooked and ready make up your vegan buddha bowls. Add quinoa to the middle of the bowls and then stack up the roasted butternut and broccoli along the sides along with some tofu and then add cilantro, sliced cherry tomatoes and sliced avocado. Drizzle the dressing over the top.
Notes
Use a gluten-free soy sauce or tamari and a gluten free hoisin sauce to make this dish gluten-free. Check the hoisin sauce for vegan friendliness as not all brands are vegan. If you have leftovers, then keep the various elements separately in the fridge overnight and make up more bowls over the next 3-4 days as you're ready for them.
Nutrition
Serving: 1bowlCalories: 570kcalCarbohydrates: 64.7gProtein: 21gFat: 28.4gSaturated Fat: 4gSodium: 1128mgFiber: 13.8gSugar: 15.9g
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