This meal is so good. Fresh, crisp, and light yet filling. Originally this recipe comes from the Whitewater Cooks cookbook and was formally known as the Glory Bowl. Damn, this cookbook looks good! I’m going to have to get my hands on a copy.

Both my kids loved this meal right from the first time they tried it while we were in Prince Rupert, eating at a friend’s.

Buddha Bowl

Buddha Bowl

  • 4 cups Brown Rice, cooked
  • 1 1/4 cup Beets, shredded
  • 1 1/4 cup Carrots, shredded
  • 1 cup Slivered Almonds, Toasted
  • 2 cups Spinach Leaves
  • 1 package Extra Firm Tofu, 1/2-inch cubes

Dressing

  • 1/3 cup Nutritional Yeast
  • 2 tbsp Water
  • 3 tbsp Tamari
  • 3 tbsp Apple Cider Vinegar
  • 1 clove Garlic, crushed
  • 1 tbsp Tahini
  • 3/4 cup Safflower or Sunflower Oil
  1. Cook rice and set aside.
  2. Sauté tofu cubes in a wok with peanut oil.
  3. Make dressing by combining all dressing ingredients except oil in blender. Then add oil in a steady stream.
  4. Place cooked brown rice into 4 bowls, top with beets, carrots, spinach leaves, almonds, and sautéed tofu cubes. (Or serve in a tortilla as wraps)
  5. Drizzle bowls generously with the dressing.

 

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21 Responses to Buddha Bowl

  1. Krista says:

    I’ve been intrigued since the first time you mentioned this meal. Thanks for posting it up. Can’t wait to try it. The tahini does not deter me because I like it when it’s one of the minor ingredients in a recipe, not too overwhelming. It looks delicious! Man do I wish my kids ate like yours.

  2. Vanessa says:

    looks really yummy. So, question about the Tofu. How do you get it to cook up with out getting all crumbly ? I can never manager to do it right. any hints?

  3. debbie says:

    ooooh, this is right up my alley!! i invented something like this for wraps this winter, but added avocado on some, cream cheese on others (i guess i needed something creamy!) and made a garlic jalapeno aoli (did i spell that right?) as the optional dressing.

    i just got a simple baked tofu recipe from a friend that would be good with this: oil, tamari and maple syrup and tofu.

    i love the recipes you share!! i could talk about food all day!

  4. Annie says:

    Vanessa- I’m not sure what I’m doing that’s special. I almost always use extra firm and peanut/canola/safflower/sesame oil to cook it in. I usually heat my wok, then add oil (being careful not to burn to more sensitive oils) and then add the tofu when it’s hot. I use a metal spoon or flipper to toss them. Not sure if that helps or if anyone else has some great hints?

    Debbie- Avocado would be soooo good with this in a wrap! So would a garlic jalapeno aoli sauce as the dressing! You’re making my mouth water.

  5. Krista says:

    Yeah, I was going to say that it sounds like maybe Vanessa is using medium or softer tofu? Extra firm is what I use to make these nice crispy cubes. I fry them in hot canola oil with a little sesame oil for flavor and some good coarse salt. YUM.

  6. Stacey S. says:

    Hi, I made this for my family last night and we really enjoyed it. Husband licked his bowl (with his finger!). The dressing was so easy and rocked. I am so grateful to have found your blog and like-minded recipes. Thank you.

  7. sarah says:

    this was so yum!! and 2 out 3 kids liked it! the best tho is that it tastes just like green goddess dressing- our fave but i hate buying dressing. we called it the buddha bowl. thanks! hope your move is going well!

  8. Annie says:

    THAT is a great name for this meal, Sarah. I think I’ll change it if you don’t mind. I hate buying dressing too and agree it tastes like the green goddess dressing… but fresher tasting.

  9. debbie says:

    re: dressing – i found myself rummaging around in the fridge trying to figure out what to add to my goat cheese/basil pasta, and that dressing jumped out at me! it was yum…

  10. Michael K says:

    If kids smile when they eat it, it must be good.

  11. Barbara Densmore says:

    This is SO GOOD! One of my Favourite things to eat! First time I made it, I left out the yeast because I didn’t have it. Don’t. The yeast really makes the dressing.

  12. I would love to know your staple ingredients that you keep in your pantry and how you cook your tofu.

    I’m so excited to try these recipes. Now the girls will be asking if it’s a “Martha Stewart recipe” or and “Annie recipe!”

    Lisa :)

  13. It’s been a long time coming but this is finally on my meal plan for this week! I’m so glad you shared the recipe!

  14. Kim says:

    Such a good recipe, I used kale sliced very thinly instead of spinach and left out the tofu (soy allergies). I have always been afraid to try nutritional yeast but now I’m realizing I’ve missed out for so long!
    Thank you!

  15. Kim says:

    I have the whitewater cooks cookbook, and have made this alot. I love it!! The dressing is so yummy.

  16. Karen says:

    Hi this dish sounds great can’t wait to try it. Question…Is the tofo and rice hot,cold or just at room temperature when you serve it?

  17. Annie says:

    Hi Karen! It can be done either. Often we’ll eat this will the tofu room temp because I cook it first and set it aside, the rice hot so the spinach will wilt a bit. Other times we prepare the dish ahead to take to a potluck and it will be room temperature when it’s served and we’ll often eat the leftovers cold. : )

  18. Amanda says:

    Just wanted to say that I have been making this very Buddha Bowl for years and it is a family staple. My four year old son has just declared it his favorite meal and is learning to make it on his own. Thanks for introducing us to such a fabulously balanced (in both flavor and nutrition) meal!

  19. Annie says:

    Thank you so much for telling me, Amanda. It’s one of our favourites too. xxAnnie

  20. daren says:

    awesome, I am slowly transitioning to raw and steamed vegan eating. My friends have made this for me, with great success. Thank you as I am making it tonight with steamed spaghetti squash. Yeah VEGAN

  21. caitlin says:

    Hi, after reading this awesome post i am too glad to share
    my know-how here with colleagues.

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