Loaded Buddha Bowl

After what feels like months, here is a truly new, fairly epic, somewhat life-altering recipe from yours truly.

It’s a rare moment I actually take the time to plan ahead and cook meals for myself, though that seems ridiculous for a vegan chef to do. I’m so preoccupied feeding everyone else, it is often than less appealing to come home after a long day of cooking for other people….and the get stuck in my own kitchen for the night.

But this usually leads to simple quesadillas or nothing just juices and smoothies for me most given days, with ample snacks in between. And I wouldn’t recommend my clients eat that way, so I’m trying to get better about nourishing myself. Especially as my hectic pool/nanny/cooking/teaching days are dwindling as we all head back to school and back to better routines. 

So you could say that this Buddha bowl is literally saving my life.

I’ve just started making them for other clients, but most of them have such specific dietary needs, I have to make them with ingredients I would usually eat myself. Things like tofu, edamame, rice, cashews and sweet potatoes are out for a few of the people I cook for, but are all things I LOVE. So this both is basically just a clusterf*ck of all my favorite things thrown together in one easy delicious, beautiful bowl. It’s great for on the go, by the pool or on my way out to meet friends at an UNvegan friendly spot. 

There are obviously a million variations to this bowl, but this is a personal fave. Feel free to adjust as you wish 🙂

1 block extra firm, organic, non-GMO tofu, cubed

2 cups thinly sliced sweet potato rounds (I used 4 really small, thin potatoes)

1 1/2 cups cooked edamame

1 1/2 cups thinly sliced red cabbage

1 1/2 cups shredded carrot

1 cup diced scallions

1 cup minced fresh cilantro

1-2 cups cooked brown basmati rice

1 can chickpeas, drained, rinsed and patted dry

1 tbsp tamari

1 tbsp apple cider vinegar

1 tsp chili powder

1 tsp garlic powder

1/2 tsp ginger powder

All-purpose seasoning, salt and black pepper

DRESSING

My fave is chipotle mayo-recipe here 

OR THAI PEANUT SAUCE

1/2 cup peanut butter

4 tbsp tamari

2 tbsp water

2 tbsp maple syrup or honey

1 tbsp olive or sesame oil

Juice of 2 limes

1 tsp fresh grated ginger

1 garlic clove

• Preheat oven to 400 degrees
• Toss tofu cubes with ACV, ginger powder, all-purpose seasoning, salt and black pepper and let sit for 15 minutes
• Meanwhile, on a baking sheet, roast chickpeas at 400 degrees for 10 minutes
• After 10 minutes add a little olive oil, chili powder, garlic powder, all-purpose seasoning, salt and black pepper and shake pan until chickpeas are well coated
• Bake at 400 degrees for another 10-15 minutes or until browned and crunchy
• Drain excess liquid from tofu cubes and lay on a greased baking sheet
• Bake at 400 degrees for 30 minutes, turning halfway through
• Toss sweet potato rounds with oil, salt, pepper and all-purposing seasoning and roast on another sheet at 400 degrees for another half hour
• Once all items are cooked, stir tamari into rice and toss with all other ingredients-or arrange in a bowl like I did!
• Serve with chipotle mayo or peanut sauce by blending together each recipes ingredients until smooth and creamy