How to Make a Vegan Buddha Bowl Buffet

A healthy buddha bowl is ideal for a quiet dinner or a buffet meal with friends or family. Offer a variety of bases and toppings so guests can create their own bowl of yumminess.

Buddha bowls are a great idea if you want guests to "make" their own meals. The following recipe offers a variety of ingredients you can offer for either lunch, dinner or a potluck party. Serve the bowls cold or warm, and don’t be afraid to experiment when it comes to the toppings. If you have pescatarian guests, add fish to your list of proteins.

Vegan Buddha Bowl Vertical

Vegan Buddha Bowl Vertical

This healthy buddha bowl features tofu, quinoa, vegan cheese and cherry tomatoes.

Photo by: Micaela Rizo Patrón (@jameando_ando)

Micaela Rizo Patrón (@jameando_ando)

Base:

  • quinoa
  • brown rice
  • lettuce or spinach

Tofu + Marinade:

  • 1 block of extra-firm tofu
  • 1 tbsp of tapioca starch or cornstarch
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sunflower oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt

Mushrooms:

  • 2-3 cups of portobello mushrooms sliced
  • 2 tbsp sunflower oil
  • 2 tbsp soy sauce
  • 2-3 tsp muscovado sugar
  • 1/2 tsp smoked paprika
  • salt and pepper to taste

Healthy Fats:

  • avocado or guacamole
  • hummus

Toppings:

  • baked potatoes or sweet potatoes
  • grilled vegetables
  • sautéed spinach
  • legumes

Crunchy Chick Peas Ingredients:

  • 3 cups cooked chickpeas
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper

Tahini Dressing Ingredients:

  • 1/2 cup tahini
  • 2 tbsp lemon juice
  • 4 tbsp honey
  • 2 tbsp sesame seed oil

Tofu Preparation:

  1. Preheat the oven to 375°F.
  2. Press the block of tofu for 30 minutes to remove the water. To do this, place the tofu between a layer of paper towels and place it in a colander in the sink. Then place a weight, such as canned food, on top to push out the water.
  3. Make the marinade in a medium bowl: Mix together the oil, soy sauce, sesame oil, tapioca starch, paprika, salt, onion powder and garlic powder.
  4. Once the tofu has been pressed, cut it into small cubes and toss it in the marinade.
  5. Bake for 25 to 30 minutes in the oven or place on the air fryer for 20 minutes at maximum heat.

Mushrooms Preparation:

  1. Heat the sunflower oil in a frying pan (medium heat).
  2. Once hot, add the mushrooms and let them cook until slightly golden.
  3. Add the soy sauce, sugar, salt, pepper and paprkia to the pan and mix them with the mushrooms.
  4. Fry until golden brown.

Tahini Dressing Preparation:

  1. Place all the ingredients in a bowl and mix them together using a balloon whisk.
  2. Add salt and pepper to taste and enjoy.

Crunchy Chickpeas Preparation:

  1. Preheat the oven to 375°F.
  2. Drain the chickpeas and remove as much skin as possible. Place the chickpeas between two towels and rub them, this will help speed up the process.
  3. In a medium bowl, mix the chickpeas with olive oil, pepper, cumin, paprika and salt.
  4. Place the chickpeas on a baking sheet lined with parchment paper and bake for 45 to 60 minutes, shaking the pan every 15 minutes.
  5. Let cool for 15 minutes and enjoy.

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