Cook Time 45 minutes
Active Time 35-40 minutes
Serves 2-4 people
Ingredients
1 cup Brown Rice
1 Sweet Potatoe
3 Cloves of Garlic
2-3 Sprigs of Rosemary
1 cup Shredded Carrots
1/2 cup Red Cabbage
1/2 of Lemon
2 Heads of Broccoli
12 Grape Tomatoes
Cilantro
Olive Oil
Soy Sauce
1 tbsp Toasted Sesame Oil
1 tsp Maple Syrup
Sriracha
Peanuts
1/4 cup Peanut Butter
1 16-oz Block Extra Firm Tofu
Salt
Pepper
Directions
Brown Rice
In a medium-sized pot, boil 2 cups of water, 1 cup rice, and 1 tsp salt.
Once water is boiling, uncover, and turn the heat down to medium-low. Let the rice cook like this until water is fully absorbed and rice is fully cooked through. (About 40 minutes)
Sweet Potatoes
Preheat the oven to 450 degrees.
Chop 1 sweet potato into cube size pieces.
Dice 2-3 sprigs of rosemary.
On a medium-sized oven-safe tray, add 1-2 tbsp olive oil, chopped sweet potatoes, and rosemary. Mixed together thoroughly.
Place the tray in the oven for 25-30 minutes. Coming back to stir and check on them every 10-15 minutes.
Once sweet potatoes are golden, remove and set aside.
Tofu
Press tofu.
Chop 1 16-oz block extra firm tofu into small squares.
Finely chop 1 clove of garlic.
In a medium-sized bowl, marinate tofu in 1 tbsp olive oil, 2 tbsp soy sauce, chopped garlic, and 1 tbsp toasted sesame oil.
Place infused tofu into the air fryer for 15-20 minutes. Come back every 5 minutes to shake.
Remove tofu from the air fryer once it is crispy and set aside.
Broccoli
Chop 2 heads of broccoli into bite-size pieces.
Heat the olive oil in a large saute pan or skillet over medium heat. Add 1 clove of minced garlic and saute until fragrant, about 30 seconds.
Add chopped broccoli to the pan. Season with sea salt and black pepper. Increase heat to medium-high. Stir fry for 3-4 minutes, until the broccoli starts to turn bright green and brown a bit.
Options to add 1/4 cup water if broccoli needs more liquid to cook.
Cover with a lid and cook for 3 to 5 minutes, until broccoli is crisp-tender. (There will be steam under the lid.) Remove the lid and if there is any water remaining, stir fry for another minute until it evaporates. Adjust salt and pepper to taste if needed.
Once cooked, remove and set aside.
Raw Ingredients
Shred 1 cup of carrots.
Chop 1/2 cup of red cabbage into bite-sized pieces.
Chop 12 grape tomatoes into 3-4 pieces length-wise.
Set raw ingredients aside.
Sauce
In a food processor add 1/2 cup peanut butter, 1 lemon, 1 clove of fresh garlic (minced) , 2 tsp maple syrup, 1 tsp sriracha, and 1 tsp soy sauce. Blend together until creamy.
Slowly add in 1/2 cup of water to create desired consistency. Options to add more water, if desired.
Set aside.
Assemble
16. In a medium-size bowl, add 1/4 cup of cooked rice into the base and top with
ingredients.
Options to create sections for each ingredient.
17. Garnish with cilantro and peanuts.
18. Drizzle sauce over the top
19. Serve and enjoy!
Note from the Author:
Buddha Bowls are an excellent dish to have under your belt if you're trying to find versatile healthy meals. These bowls can be changed up each time you make them simply by using a different sauce, protein, grain, or vegetable. They truly are a magic meal and provide your body with all the nutrients it needs!
LLVG
Dot
Comments