My Favorite Buddha Bowl

Vegan buddha bowl variations

• While I love this flavor combination, I want you to feel free to switch things up depending on what’s in season and what you have on hand. Buddha bowls are extremely versatile! Here are a few ideas:
• Grains – The brown rice can be switched for any variety of rice you like. You could even use cooked farro, couscous, cauliflower rice, or quinoa as a base instead.
• Plant protein – Use a can of drained and rinsed chickpeas, black beans, or white beans instead of tofu. Or, swap the marinated tofu for 1 cup of steamed edamame, a block of pressed and pan-fried or air-fried tofu (no marinade needed), my Garlicky Balsamic Maple Marinated Tempeh, or homemade seitan bites. During summertime, swap the marinated tofu for my Grilled Tofu!
• Vegetables – Instead of roasted broccoli, use brussels sprouts, cauliflower, asparagus, or steamed kale. Instead of roasted sweet potatoes, use butternut squash, pumpkin, beets, Yukon Gold potatoes, or yellow squash and zucchini. Any extra raw vegetables, like sliced radishes, shredded carrots, or diced cucumbers, can also be added!
• Sauce – Replace the peanut sauce with this Lemon Maple Tahini Dressing, garlicky cashew cream sauce, a dollop of pesto, a scoop of hummus, my Green Goddess Dressing, a simple lemon vinaigrette, chipotle sauce, cashew cheese sauce, or any other sauces and dressings you like.
• Toppings – Garnish the bowls with something pickled or briny (like pickled red onions or olives), seeds (hemp seeds, pumpkin seeds, sunflower seeds, sesame seeds, etc.), chopped nuts (peanuts, cashews, etc.), fresh herbs (parsley, cilantro, scallions, etc.), etc.