recipe
Vegan Buddha Bowl
Roasted vegetables, brown rice, marinated tofu, fresh greens, tahini dressing. The all-purpose lunch bowl that holds up after 24 hours in the fridge.
Recipe stats
- Prep: 15 minutes
- Cook: 25 minutes
- Total: 40 minutes
- Serves: 4
You’ll need
- 1 cup Brown rice (uncooked)
- 1 large Sweet potato, cubed
- 2 cups Broccoli florets
- 1 can (15 oz) Chickpeas, drained
- 3 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 8 oz Tofu, pressed and cubed
- 2 tbsp Soy sauce
- 1 tbsp Maple syrup
- 3 tbsp Tahini
- 2 tbsp Lemon juice
- 2-3 tbsp Water
- 4 cups Fresh kale or spinach
Method
- Cook brown rice according to package. Set aside.
- Preheat oven to 425°F (220°C).
- Toss sweet potato, broccoli, and chickpeas with olive oil, paprika, garlic powder, salt and pepper. Spread on a sheet pan.
- Toss cubed tofu with soy sauce and maple syrup. Place on a separate corner of the sheet pan.
- Roast 25 minutes, flipping the tofu halfway, until vegetables are caramelised and tofu is golden.
- Whisk tahini, lemon juice, water, and a pinch of salt for the dressing.
- Build bowls: rice, kale or spinach, roasted vegetables, tofu. Drizzle with tahini dressing.
Notes + tips
- Press tofu for at least 15 minutes — drier tofu absorbs flavour and crisps better.
- Swap any vegetables for what’s in your fridge — Brussels sprouts, cauliflower, carrots, beetroot all work.
- Make a big batch on Sunday — bowl ingredients keep separately for 4-5 days.
- Add avocado, sunflower seeds, hemp hearts, or fresh herbs as garnish.
Why this works
This recipe is intentionally simple. The technique stays out of the way of the ingredients. Plant-based cooking generally rewards clean execution over elaborate technique — the flavours are fresher, the texture cleaner, and the result more satisfying when you let good ingredients do most of the work.
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Recipe by the Stay Healthy Vegan editorial team. Tested in our home kitchens before publication.