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Bodacious Buddha Bowls

Yield: About 4 bowls





  • 1# extra firm tofu, cubed
  • 4 Tbsp tamari
  • 3 Tbsp rice vinegar
  • 1 Tbsp coconut aminos
  • 1 tsp toasted sesame oil
  • 1 Tbsp minced garlic
  • 1 Tbsp grated fresh ginger (about 0.50 oz)
  • ¼ tsp black pepper
  • ¼ tsp brown sugar
  • Smidgen of orange zest

Golden Beets

  • 12 oz golden beets, cubed
  • 1.50 oz tamari
  • 1 oz peanut butter (preferably not chunky)
  • ¼ tsp red pepper flakes

Remaining Goodness

  • 2 cups uncooked brown rice
  • 8 oz mushrooms, roughly chopped + sautéed until golden brown
  • 8 oz purple cabbage, chopped
  • 8 oz spinach, roughly chopped
  • QS cilantro, loosely chopped
  • QS scallions, finely diced
  • QS toasted sesame seeds
  • Optional: Spicy Mayo


I should preface, when it comes to “Remaining Goodness” this is a very loosely written recipe.  That is simply because each Buddha Bowl can be individually made to suit your needs.  If you have any extra ingredients, simply toss them into a salad or stir-fry later in the week!  Or maybe you wanted extra loaded bowls and need to chop up more veggies, that’s cool too.  Have fun with it!

  1. Starting with the tofu.  Place cubed tofu on a clean kitchen towel and then put another clean kitchen towel over it.  Set a sheet pan on top of tofu and then a heavy pan on top of the sheet pan.  Let this sit for 30 minutes to absorb all the extra moisture in the tofu.
  2. While step #1 is in progress, combine all remaining ingredients for tofu in a medium bowl and whisk together.  Taste test and season more if preferred.  When tofu is ready, add to marinade, toss to cover, and then refrigerate until ready to use.
  3. Moving on to the golden beets.  Combine tamari, peanut butter, and red pepper flakes in small/medium bowl.  Add cubed beets and toss to combine.  Place beets on a sheet pan lined with silpat or foil and bake at 400° for about 28 minutes, rotating halfway through
  4. Cook your brown rice WHILE your tofu is setting in Step #1 or your beets are baking in Step #3.
  5. Prepare rest of your remaining goodness – chop, chop, chop!
  6. When all your goodies are ready, make your Buddha Bowls just how you want them.  I start with putting rice in the bottom of my bowl and then I just pile on ALL those delicious veggies!  Lastly, I splatter on some spicy mayo and sprinkle sesame seeds over the top.