There’s millions of recipes for Buddha Bowls out there but I can assure you this one is the ultimate! With veggies, brown rice, tofu in a flavour-packed peanut sauce, the ultimate buddha bowl will become your go-to vegetarian dinner recipe!
If you’re from Toronto and even remotely interested in health then you have heard of Fresh Restaurants. They’re basically a chain of healthy/vegetarian restaurants across the city that are a healthy foodie’s mecca. The food is so good that it turns people into vegans.
I’m just kidding. It’s good but not THAT good.
But if there was one food that could turn me vegan and subsequently spend every single meal at Fresh it would be their buddha bowl. I go weak at the knees just thinking about it.
Truth is, I’m actually in love with their buddha sauce. It’s sort of irrelevant what you pour it onto because the goodness is all in the sauce. I think that’s kind of what buddha bowls have in common; there’s nothing inherently similar about them to define their own category other than the fact that it’s likely some sort of peanutty sauce that is absolutely bomb.
If you’re a healthy Toronto foodie you have likely eaten at Fresh with me multiple times. It’s where I take visiting guests who are into this world or where I meet up with other wellness bloggers. You’re pretty much guaranteed to have a good meal.
And if you happen to be one of those people then I have likely ordered one of the following: The Green Goddess bowl with Buddha Sauce OR the sweet potato fries with curry aoli.
I don’t deviate because when you find what sticks, you don’t mess with it.
While I could probably eat every single meal at Fresh, my wallet certainly would not be pleased about that. Fortunately, I’ve developed a couple of skills over the years that make recreating my beloved Buddha Bowl at home.
What I love about my buddha bowl is that I get to pick exactly what I want it to include so of course I went for broccoli and kale. The original buddha bowl from Fresh uses cucumbers and tomatoes but I’m a green freak so I gave you a double-whammy of them. But still, it doesn’t matter what you include in it because once you master the sauce you are golden.
Nikky was even over the other day and told me it tasted just like Fresh’s version. Funny thing is, I still go in there and order it at least once a month. Sometimes food tastes better just because you didn’t have to make…either that or I’m lazy. The latter may be more accurate.
Serves: 4 servings
- 1 cup uncooked brown rice (I like short-grain brown rice)
- 1/2 head of kale, destemmed and chopped
- 1 head broccoli, chopped into florets
- 1 block organic tofu, cut into bite-sized pieces
- 1 T coconut oil
- 1 garlic clove, minced
- 1/4 cup water
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 tomatoes, sliced
- 1 tsp coconut oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1/4 cup natural peanut butter
- 1 1/2 T rice wine vinegar
- 2 T tamari
- 1/2 tsp sesame oil
- 1 tsp freshly minced ginger
- 1/4 cup water
- Cook rice according to package instructions (I cook mine with 2 cups of water in a rice cooker)
- Add half of coconut oil to a large pot and heat over medium-high heat.
- Add garlic and cook for 1 min
- Add broccoli and kale and 1/4 cup water and cover immediately to steam for 3 mins.
- Cook for another 2 minutes before removing and setting aside.
- Add in other half of coconut oil, tofu, salt and pepper and cook until tofu has browned on each side (5-7 mins).
- Remove tofu and add to bowl with broccoli and kale.
- Bring pot back up to medium-high heat and add 1 tsp of coconut oil.
- Add in onion and cook for for 3-4 mins or until translucent.
- Add garlic and cook for 1 min.
- Add onion and garlic to a blender or food processor along with all other buddha sauce ingredients. Blend until well-combined.
- Divide rice and top with tofu-veggie mixture. Drizzle with buddha sauce and mix to combine.
- Add freshly sliced tomatoes, if desired.
What do you include in your Buddha Bowls? Do you find that sometimes food tastes better just cause you didn’t make it?
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