These vegan Green Buddha Bowls are filled with healthy ingredients and drizzled with an umami-rich tahini miso dressing. The perfect lunch!
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So, there’s this trend of piling good-for-you stuff in bowls. It’s probably the new avocado toast or something. Some call them Buddha bowls, a moniker that apparently has to do with the rounded look of the generously filled dish, but I simply call them de-li-cious. Listen, the trend is easily explainable: eating a whole meal from a bowl is a lot of fun—especially with a spoon, preferably on a couch. Buddha bowls are easy to pull together, and they’re a great way to enjoy eating leftover meat and veggies.
To build an interesting bowl, you need a few essential components:
Some cooked whole grains as the base (brown rice, quinoa, couscous, barley, and so on);
A protein of your choice;
A ginormous quantity of veggies;
A delicious sauce;
A crunchy topping.
In these Green Buddha Bowls, I decided to go all in on the green. Green veggies are delicious, nutritious, and awfully good with the accompanying tahini miso dressing. If you’re not a huge fan of tofu, try leftover roasted chicken, a quickly seared piece of fish, or a soft-boiled egg (Instagram alert!): they will all work perfectly. Oh and that dressing, by the way, is solid gold on its own: I keep a jar of it in the fridge at all times so I can drizzle it on anything and everything.
Feel free to switch up the green veggies according to what’s in season. Or introduce color to this monochromatic dish by swapping roasted cauliflower, carrots, sweet potato, or squash. In the end, you should basically just use whatever you feel like eating.
Just pile in the stuff, drizzle with tahini miso dressing, sprinkle on the crunch, and enjoy.
4cups1 L assorted green vegetables (broccoli, asparagus, green beans, snow peas), washed and cut into bite-size pieces
1leaf of kaletough stem removed, chopped into bite-size pieces (optional)
1½cups375 ml cooked whole grain or rice of your choice (brown rice, quinoa, couscous, barley, and so on)
Fresh coriander leaves
Toasted pumpkin seeds
Sliced green onion
Make the dressing: Add all the ingredients in a screw top jar shake as vigorously as you can. The miso may stubbornly refuse to mix into the dressing. If so, use a fork to loosen the mound, then close and shake the jar again—that should do the trick. Reserve.
Fry the tofu (skip this step if using leftover proteins): Heat the peanut oil in a medium skillet over medium heat. Add the tofu, sprinkle with salt, pepper, and sesame seeds, and fry until golden on all sides. Let cool.
Prep the veggies: Bring a medium pan of salted water to the boil. Add the assorted green vegetables and blanch for 1 minute. Add the chopped kale (if using), and blanch for 30 seconds more. Drain and immediately immerse the veggies in cold water to stop the cooking. Leave them to cool in the water for 5 minutes, adding more cold water if needed. Drain again, and pat the veggies dry.
Build the Buddha bowls: Place two or three serving bowls in front of you. Spoon about ½ cup (125 ml) cooked whole grain or rice into each bowl. Divide the green veggies and fried tofu between each portion. Generously garnish with coriander leaves, pumpkin seeds, green onion, and sesame seeds. Finish with a lime wedge.
Serve immediately, encouraging everyone to generously help themselves to some of the dressing, adding more as they devour their bowl.
Instead of tofu, you can use any leftover cooked meat (beef brisket, steak, roasted pork, chicken), seared fish, or grilled shrimp.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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