The Ultimate Buddha Bowl

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5 from 4 reviews

There are 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!


  • 2 cups dry brown rice
  • 2 tbsp coconut oil
  • 1 block extra firm tofu (14 oz), pressed + cubed
  • 1 head of broccoli (roughly 2 cups), cut into florets
  • 1/2 head of kale (roughly 4 cups), destemmed and chopped
  • 1 large garlic clove, minced

For the Buddha Sauce*:

  • 1 small yellow onion, chopped
  • 1 garlic clove, minced
  • 1 tbsp coconut oil
  • 1/4 cup natural peanut butter
  • 2 tbsp rice wine vinegar
  • 2 tbsp tamari or soy sauce
  • 1 inch knob of fresh ginger, grated
  • 1/2 tsp sesame oil
  • 1/4 cup of water


  1. Cook rice according to package instructions
  2. Preheat oven to 400 degrees F.
  3. Place cubed tofu on a parchment or silicone-lined baking sheet and coat with 1 tbsp coconut oil (you may need to melt it). Top with salt and pepper.
  4. Bake tofu for 20-25 minutes or until golden brown.
  5. Meanwhile heat up a skillet with the other tablespoon of coconut oil over medium heat.
  6. Add broccoli florets and 1 tbsp of water. Cover skillet to steam broccoli for 3 minutes.
  7. Add in kale and garlic and toss to coat and cook until desired texture has been reached (3-5 minutes).

To Make Buddha Sauce:

  1. Remove broccoli and kale from skillet and set aside. Using the same skillet add coconut oil and chopped onion and cook for 5 minutes or until translucent. Add garlic and cook for 1 more minute.
  2. Add cooked onion and garlic to a blender or food processor.
  3. Top with remaining buddha sauce ingredients and blend until smooth. Add more water if sauce is too thick.

To assemble buddha bowls:

  • Divide rice between bowls and top with tofu, broccoli and kale.
  • Drizzle sauce on top and sprinkle with red pepper flakes if desired.

*Will keep in refrigerator for up to 1 week.