Go Back
+ servings

Peanut tofu quinoa buddha bowl

Delicious and healthy vegan meal prep recipe. This peanut tofu quinoa buddha bowl is healthy, easy and delicious. Ingredients
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: Asian
Keyword: buddha bowl, grain bowl, lunch, quinoa, tofu
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 5
Calories: 650kcal
Author: Maria

Ingredients

Peanut tofu

  • 1 package of extra firm tofu (pressed for 15 minutes)
  • ¼ cup peanut butter
  • ¼ cup soy sauce
  • ¼ cup maple syrup
  • 1 tsp sesame oil (optional)
  • 1 tbsp lime or lemon juice
  • 1 tsp garlic ginger paste (If you don't have this, just mince up 2 cloves of garlic and ½ tsp of ginger to make your own.)

Quinoa buddha bowl

  • 2 cups dry quinoa (rinse well in a fine mesh strainer)
  • 1 small red onion (quartered)
  • 2 medium sweet potatoes (peeled)
  • 1 tsp garlic powder
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp curry powder
  • 1 vegetable bouillon cube
  • 16 oz can of kidney beans (drained and rinsed)
  • 1 bunch of kale (de-stemmed, rinsed and roughly chopped)
  • Cilantro (optional for topping)

Instructions

  • Pre-heat oven to 400 degrees
  • Press the tofu for 15 minutes. If you don't have a tofu press, wrap it in paper towel and cover with a few heavy books or pans
  • While waiting for tofu to press, lets prepare the sweet potatoes
  • In a small bowl, mix together 1 tsp each of garlic powder, cinnamon, salt and curry powder
  • Place quartered red onion and diced sweet potatoes in a large bowl.  Drizzle over 1 TBL of oil and mix well.
  • Shake spice mixture over the sweet potatoes and onions and mix well.
  • Place on a non-stick baking sheet and set aside, while we get our tofu ready. Give enough room between the sweet potatoes so that they become crispy.
  • Now that the tofu has been pressed for 15 minutes, cut it into larger cubes and place on a non-stick baking sheet
  • Place sweet potatoes/onions and tofu in the oven for 25 minutes.
  • While the sweet potatoes and onions are baking, prepare the quinoa by placing 4 cups of water and two cups of quinoa in a rice cooker.  Add 1 veggie bouillon cube and press the white rice cooking option. If you don't have a rice cooker, check out this post to learn how to cook it on the stove or in a pressure cooker.
  • After the quinoa is cooked, open the lid of the rice cooker and throw the chopped kale in and shut the lid. The steam from the quinoa will cook the kale without having to dirty another pot
  • Prepare the peanut tofu sauce by combining ¼ cup each of peanut butter, maple syrup and soy sauce, 1 tsp of sesame oil (optional), a squeeze of lime or lemon juice and 1 tsp garlic ginger paste. See ingredients list on how to substitute this if you don't have garlic ginger paste
  • After 25 minutes, keep the sweet potatoes in the oven, but take the tofu out.
  • Place tofu in a bowl and pour ⅓ of the mixture over the tofu.  Gently mix to make sure each piece is well coated.  Let it marinate for 5 minutes, then pop it back on the baking sheet and into the oven for another 10 minutes.
  • After 10 minutes, take the tofu and sweet potatoes out of the oven - or when they become slightly caramelized and golden brown.
  • Place the remaining ⅔ of the peanut sauce in a sauce pan on low and gently stir while it heats up and thickens.
  • Pour this sauce over the tofu, or over the whole buddha bowl.
  • Assemble the bowl:  add the quinoa, drained and rinsed kidney beans, kale, sweet potatoes and peanut tofu and top with a little peanut sauce and cilantro

Video

Notes

Recommended Products:
Tofu press
Non-stick baking mat

Nutrition

Nutrition Facts
Peanut tofu quinoa buddha bowl
Amount per Serving
Calories
650
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Sodium
 
1426
mg
62
%
Potassium
 
1498
mg
43
%
Carbohydrates
 
104
g
35
%
Fiber
 
16
g
67
%
Sugar
 
17
g
19
%
Protein
 
31
g
62
%
Vitamin A
 
15438
IU
309
%
Vitamin C
 
37
mg
45
%
Calcium
 
185
mg
19
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @DamnTastyVegan or tag #DamnTastyVegan!

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.