Who’s ready for another simple, delicious recipe?! Please say yes, because this 30-minute Buddha Bowl is calling your name.
It’s vegetable-packed and vibrant colors. This recipe requires just 20 minutes and 10 ingredients (plus toppings) to prepare, making it perfect for lunches throughout the week.
The concept is simple: broccoli, wild rice, roasted tofu and greens, simply seasoned with a delicious soy sauce.
This would make the perfect weeknight meal when you’re craving something healthy yet satisfying. Plus, it’s super comforting.
If you’re into “bowl” meals, also check out my Roasted Pumpkin Za’atar Spinach Barley Bowl, this Sunny Bowl or this other Restorative Salad.
If you try this delicious bowl, let me know! Leave a comment and don’t forget to tag a photo #healthyforkful on Instagram so I can see what you come up with.
- 1 small broccoli
- 200 gr tofu
- 200 gr cooked wild rice
- a big handful greens lamb lettuce, kale, baby spinach
- 60 ml soy sauce
- 3 tablespoons olive oil
- 80 ml soy sauce
- 1 teaspoon coconut sugar
- 1 teaspoon fresh ginger minced
- a pinch red chilli flakes
- Sesame seeds
- pickled ginger
- chopped almonds
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Mix all ingredients in a bol and reserve.
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Dice the tofu. Heat a pan over medium heat, add a tablespoon of olive oil and add the diced tofu. Let it toast for every side, about 4 minutes in total. Add half of the sauce and cook a couple of minutes longer. Remove the tofu from the pan and set aside.
Add the broccoli, cut into florets, add a couple of tablespoons of water and cover. Cook until the water is evaporated and broccoli is tender but crunchy. Remove and reserve.
In a big bowl, add the cooked wild rice, the greens, roasted tofu, cooked broccoli and serve it with the rest of the sauce. Top with sesame seeds, chopped almonds and pickled ginger.