Vegane Buddha Bowl vegan gluten free glutenfrei macro
Buddha Bowl

Put together the best buddha bowl to your liking. This is just my favorite combination of the single components. There's only one rule here: simply take what you fancy, discard what you dislike and add your favorite ingredients to this bowl. 

Course: Main Course
Cuisine: American
Author: Mina
Bell pepper dip
  • 2 yellow bell peppers
  • 3 tbsp oat bran
  • a handful of cashews
  • 2 tbsp olive oil
  • a splash of lemon juice
  • 1/2 tsp curry powder
  • salt & pepper to taste
Sesame tofu
  • 1/3 block tofu
  • 3 tbsp tamari/ soy sauce
  • 1 clove of garlic, pressed or finely minced
  • 1/2 tsp ginger, finely minced or grated
  • 1/2 tsp turmeric
  • 1 tbsp sesame (black or white)
Carrot salad
  • 2 large carrots
  • 3 tbsp lemon juice
  • 1 tbsp tahini
  • 1 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1 tsp tamari/ soy sauce
  • 1 tsp ginger, finely minced or grated
  • 1 tbsp sesame (black or white)
  • 1 clove of garlic, pressed or finely minced (optional)
  • 1/4 broccoli head, sliced/ cut
  • 1/2 tsp curry powder
  • 2 handful of spinach
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast (optional)
  • cooked rice
  • chickpea curry (see notes)
  • cucumber
  • beetroot
  • sprouts
  • sesame
Bell pepper dip
  1. Cut bell peppers in halves and place on a baking sheet, skin side up. Roast in the oven for about 30 minutes at 400° F (200° C) or until skins are charred.

    Remove from the oven and place in a bowl. Cover with plastic wrap or a lid and let sweat for a few minutes. When cool enough to handle, remove the skin and seeds of the peppers and cut into chunks.

    Together with all the other ingredients, add to the bowl of a food processor and blend until smooth (or use an immersion blender). 

Sesame tofu
  1. Press tofu for at least 20 minutes. Cover tofu with paper towels or a clean kitchen towel and press between two plates, weighting down with a pan, can or something similar. 

    In the meantime prepare the marinade: In a bowl, combine tamari, garlic, ginger and turmeric. Cut pressed tofu into squares and marinade for about 30 minutes. Then roll tofu in sesame seeds and sear in a pan on both sides. 

Carrot salad
  1. Cut carrot into noodles, using a spiralizer or a vegetable peeler. 

    Combine all the sauce ingredients and add to carrots. Mix thoroughly. 

  1. Sauté garlic in a pan with some oil (or water). Add broccoli, curry powder and seasonings of choice. Deglaze with some water and braise for 3-5 minutes. Fill pan with spinach leaves and toss until they wilt. Drizzle some lemon juice on top and add some nutritional yeast flakes to taste.

  1. Serve with rice, chickpea curry, raw veggies etc.  Enjoy!

Recipe Notes