Buddha Bowls are such incredible meals that you can create with whatever’s in your fridge and cupboard. Eg swap tofu for chickpeas.
Use parts of these recipes to build up your own bowls or add staples to your weekly rotation.
With many variations, there are options for everyone. This recipe was created for our Monthly Business Chats in conjunction with Nat from Prep Plant Based Meals. Come cookalong live with us on the 23rd of March 2022.
Ingredients: Serves 4:
130g Vermicelli Rice noodles
80g Greens base (spinach, lettuce, kale, mesclun, etc)
600g Tofu + 2 tbsp cornflour + Salt
100g Red Cabbage
100g Mung beans
1/2 cup thawed edamame beans
2 tbsp Sesame seeds
2.5 tbsp Sesame Oil
2 tsp Tamari
1 tsp Maple Syrup
1/2 cup Peanut butter
2 tbsp Tamari
1 tbsp Rice Wine Vinegar
1 tsp minced ginger
1 tsp garlic powder
1-2 tsp chilli flakes
150-200 ml of (canned coconut milk)
Peanuts or cashews
Prepare the Tofu: Begin slicing the tofu in 1.5cm x1.5cm cubes and pat dry with a paper towel or clean tea towel. Turn a pan onto medium heat. Season the tofu with salt and sprinkle over cornflour to coat. Add oil of choice to your hot pan then add the tofu to crisp up.**
Prepare the bowl ingredients: Grate or julienne the carrots for the carrot salad. Combine the carrot salad dressing ingredients in the bottom of the bowl, wisk, then add the carrots and edamame beans. Toss to coat and set aside. Thinly slice the cabbage and avocado, peel the cucumber into ribbons.
Soak the Noodles: bring 3 cups of water to a boil in an electric kettle or pot. Place the vermicelli noodles in a wide-bottom bowl, then carefully pour the water over them. Let soak for 3 to 5 minutes, or until the noodles are tender. Drain, run under cold water and set aside (5 minutes max***).
Make the Dressing: add all of the ingredients into a bowl and whisk to combine, keep adding coconut milk until your desired texture is met. Optional to add 1/2 the dressing to the tofu and coat through or leave it all to add on top of your buddha bowl.
Assemble: place the noodles and lettuce in the bottom of each serving bowl, then top with tofu, carrot salad, red cabbage, bean sprouts, fresh herbs, and peanuts.
Serve: Drizzle each bowl with dressing, then serve as desired.
Leftovers will keep in the fridge for up to 3 days.
** If you want an oil-free crispy tofu, cook your tofu on a fan and bake in the oven set at 180 for 15-18 minutes.
*** If you need more time to prepare your dish components but your noodles are cooked, submerge them in cold water to prevent them from over cooking and sticking together or drying out.