Buddha Bowls


Buddha bowls are an extremely versatile dish to make. All components can be selected by personal preference, whatever is in season, or simply whatever you have in the fridge. Choose your preferred protein such as tofu, as in this recipe, or use beans, roasted chickpeas, tempeh or even a nice big dollop of hummus. The grain can be noodles, rice, quinoa or any other grain you fancy. Don’t forget to add some healthy fats such as avocado, nuts, seeds or tahini. The finishing touch has to be the dressing. The one below is my favourite but you can use satay sauce, salad dressings or choose from the many, many recipes online.

Ingredient amounts will vary depending on how many people you are serving. The below recipe for the tofu and dressing will feed 2-3 people.


Roasted Veggies:

Your choice of veggies, cut into bite size pieces, such as -




Other Ingredients:

Your choice of fresh veggies & other components such as -




1. Roast Veggies: Toss the veggies in a little oil. Roast in the air fryer for 20-25 minutes at 200°C, tossing occasionally. If you don’t have an air fryer, you can do this in the oven.

2. Tofu: Meanwhile, whisk the Braggs (or tamari), sriracha and agave together. Add the tofu and toss to coat. In a saucepan, heat the oil. Add the tofu with the marinade and sauté until browned on all sides.

3. Dressing: in a small jug, whisk together all ingredients.

4. Just before serving prepare the noodles according to the package instructions. I have made mine pink using a little juice from a can of beetroot added to the boiling water used to prepare the noodles.

5. In bowls, arrange all the other components, leaving the cooked components until last. Add the tofu, roasted veggies and noodles. Drizzle with the dressing and serve.