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Vegan Buddha Bowl

Name: Vegan Buddha Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 1 cup brown rice; 1 (14 oz) block extra-firm tofu, pressed; 2 Tbsp olive oil, divided; 1 Tbsp blackening seasoning (paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, salt & black pepper); 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed; 1 tsp garlic powder; 1/2 tsp paprika; Salt & black pepper, to taste; 1 large sweet potato, peeled and cut into 1/2-inch cubes; 8 oz green beans, trimmed (or swap in kale); 2 cloves garlic, minced; 1 ripe avocado, sliced; 1 Tbsp sesame seeds; Lime wedges and sliced spring onions, for serving; 1/3 cup tahini; 1 roasted red pepper (from a jar is fine), roughly chopped; 2 cloves garlic; 1 Tbsp fresh lemon juice; 1/2 tsp ground turmeric; 1 tsp agave nectar (or sugar); 1/2 tsp salt; 3-4 Tbsp water, to thin

May 10, 2020BreakfastBy Carlos + Dominique

Serves 2Prep 20 minCook 30 minTotal 50 min

Prep and cook times are estimates — every kitchen moves at its own pace.

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We made our first Buddha Bowl back in 2018 and it became an instant favorite — a little bit of everything in one bowl: brown rice, crispy chickpeas, roasted sweet potatoes, garlic green beans, avocado, and blackened tofu hot off the grill pan, all drizzled with a roasted red pepper & garlic tahini sauce that's sweet, savory, and a little golden from turmeric.

Ingredients

For the bowl

1 cup brown rice
1 (14 oz) block extra-firm tofu, pressed
2 Tbsp olive oil, divided
1 Tbsp blackening seasoning (paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, salt & black pepper)
1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
1 tsp garlic powder
1/2 tsp paprika
Salt & black pepper, to taste
1 large sweet potato, peeled and cut into 1/2-inch cubes
8 oz green beans, trimmed (or swap in kale)
2 cloves garlic, minced
1 ripe avocado, sliced
1 Tbsp sesame seeds
Lime wedges and sliced spring onions, for serving

For the roasted red pepper & garlic tahini sauce

1/3 cup tahini
1 roasted red pepper (from a jar is fine), roughly chopped
2 cloves garlic
1 Tbsp fresh lemon juice
1/2 tsp ground turmeric
1 tsp agave nectar (or sugar)
1/2 tsp salt
3-4 Tbsp water, to thin

Directions

Cook the brown rice according to package directions and keep warm.
Heat the oven to 425°F. Toss the sweet potato cubes and chickpeas with 1 tablespoon of the olive oil, the garlic powder, paprika, salt, and pepper. Spread on a sheet pan and roast 20-25 minutes, until the sweet potatoes are tender and the chickpeas are crisp at the edges.
While that roasts, slice the tofu into 4 steaks and rub all over with the blackening seasoning. Heat a grill pan over medium-high heat, add a drizzle of oil, and grill the tofu 3-4 minutes per side until deeply charred with grill marks.
In a skillet over medium heat, warm the remaining tablespoon of olive oil. Sauté the green beans with the minced garlic and a pinch of salt for 4-5 minutes until bright green and just tender. (If using kale instead, sauté until wilted.)
Make the sauce: blend the tahini, roasted red pepper, garlic, lemon juice, turmeric, agave, and salt until smooth, adding water a tablespoon at a time until it drizzles easily. Taste and adjust — it should be sweet, savory, and garlicky.
Build the bowls: add brown rice, then arrange the chickpeas, sweet potatoes, green beans, avocado slices, and grilled tofu in sections. Drizzle generously with the tahini sauce, sprinkle with sesame seeds, and finish with lime wedges and spring onions.

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