There are countless Buddha Bowl recipes, but this one stands out. Combining vegetables, brown rice and tofu with a flavor-packed peanut Buddha Bowl sauce, it quickly becomes a favorite vegetarian dinner.
This recipe draws inspiration from the popular Fresh Restaurants in Toronto, known for approachable vegetarian dishes that convert skeptics into veggie lovers. The signature element that won me over was their Buddha sauce—tangy, nutty and versatile. Below is a homemade take that’s simple to make and great for meal prep.
What is a Buddha bowl?
A Buddha bowl is a single-bowl meal composed of a grain base, lots of vegetables, a protein source and a flavorful dressing. Origins of the name vary—some say it references a rounded, full bowl like a Buddha belly—but the essential idea is a balanced, nourishing bowl that’s easy to customize.
For this version I chose brown rice, steamed broccoli, sautéed kale and baked tofu, but any combination of vegetables and grains works. The key is a creamy, well-seasoned sauce to tie everything together.
The ultimate Buddha bowl sauce
- coconut oil
- onion
- garlic
- natural peanut butter
- rice wine vinegar
- tamari (or soy sauce)
- sesame oil
- fresh ginger
- water
Sautéing the onion and garlic first develops deeper flavor, then blend the aromatics with the remaining ingredients until smooth. The sauce keeps in the refrigerator for up to one week and works well as a dip, dressing or marinade.
How to make a Buddha bowl
STEP 1: Cook the rice
Cook 2 cups dry brown rice according to package instructions, then set aside.
STEP 2: Prepare the tofu
Preheat the oven to 400°F. Press and cube one block (about 14 oz) extra-firm tofu. Toss with 1 tablespoon melted coconut oil, season with salt and pepper, and spread on a parchment- or silicone-lined baking sheet. Bake 20–25 minutes, or until golden and crisp at the edges.
STEP 3: Cook the vegetables
Heat the remaining 1 tablespoon coconut oil in a skillet over medium heat. Add broccoli florets with 1 tablespoon water, cover and steam for about 3 minutes. Add chopped kale and minced garlic, then sauté and toss until vegetables reach your preferred tenderness (about 3–5 minutes).
Are Buddha bowls good for you?
Absolutely. A bowl loaded with vegetables, whole grains and a plant-based protein is nutrient-dense and satisfying. It’s an excellent option if you’re reducing meat intake or trying vegetarian meals—easy to adapt to different diets and tastes.
Easy swaps and substitutions
Nut allergy? Use sunflower seed butter or another seed butter in place of peanut butter. Tahini also makes a tasty, nut-free alternative.
Not a fan of tofu? Try tempeh, roasted chickpeas or a cooked meat like rotisserie chicken if you’re not vegetarian.
Different vegetables? Use any vegetables you prefer—sweet potatoes, cauliflower, bell peppers or carrots are all great. Adjust cooking times as needed.
Rice alternatives? Substitute quinoa, farro, barley or cauliflower rice for a different texture and flavor.
No coconut oil? Olive oil works well for cooking if you prefer or don’t have coconut oil on hand.
Other vegetarian dinner ideas
- Zucchini Mac & Cheese
- Quinoa Veggie Bowls
- Mushroom Teriyaki Tacos
- Orange Coconut Baked Tofu
- Vegetarian Quinoa Chili
The Ultimate Buddha Bowl
This balanced bowl with brown rice, vegetables, tofu and a creamy peanut sauce is an easy, nourishing weeknight dinner that scales well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 2 cups dry brown rice
- 2 tbsp coconut oil
- 1 block extra-firm tofu (about 14 oz), pressed and cubed
- 1 head broccoli, cut into florets (about 2 cups)
- 1/2 head kale (about 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 fresh ginger, grated
- 1/2 tsp sesame oil
- 1/4 cup water (adjust for desired consistency)
Instructions
- Cook the rice according to package instructions.
- Preheat oven to 400°F.
- Toss cubed tofu with 1 tbsp melted coconut oil, season with salt and pepper, and bake on a lined sheet for 20–25 minutes until golden.
- Heat remaining 1 tbsp coconut oil in a skillet over medium heat. Add broccoli and 1 tbsp water, cover and steam for 3 minutes.
- Add kale and minced garlic, sauté 3–5 minutes until tender.
To make the Buddha sauce:
- Sauté chopped onion in 1 tbsp coconut oil over medium heat until translucent, about 5 minutes. Add garlic and cook 1 minute more.
- Transfer onion and garlic to a blender or food processor. Add peanut butter, rice wine vinegar, tamari, grated ginger, sesame oil and water. Blend until smooth, adding more water if needed to reach the desired consistency.
To assemble:
- Divide rice among bowls. Top with baked tofu, broccoli and kale.
- Drizzle generously with the peanut Buddha sauce and finish with red pepper flakes if you like heat.
*Sauce keeps in the refrigerator for up to one week.
More bowl recipes
- Baked Falafel Bowls
- Miso Veggie Quinoa Bowls
- Piri Piri Chicken Bowls
- Copycat Chipotle Burrito Bowls