At my last job we had an on-site café that served fresh, healthy lots meals for cheap (really the best perk of the job)! Every few weeks they’d offer a Buddha bowl that became my favorite thing ever. Vegan, tasty and so satisfying. So I did a little research and pulled together the elements that I loved most. The good thing is you can make things ahead of time and have them on hand to reproduce the bowl throughout the week!
Combine a big bowl of the following (or whatever other veg you have on hand that might go well) & enjoy!
1 15 oz can Chickpeas, drained and rinsed
Extra-virgin olive oil, for drizzling
Paprika, curry powder, or other spices (optional)
Preheat the oven to 425° and line a large baking sheet with parchment paper. Pat chickpeas dry. Transfer to baking sheet and toss with a drizzle of olive oil and salt.
Roast for 20-30 minutes until golden brown and as crispy as you want them to be (keep going if they’re not there at 30 minutes).
Remove from oven and toss with your spices while the chickpeas are still warm.
1 block Extra Firm Tofu, pressed, drained and cut into cubes
1 tbsp Olive Oil
1-2 tbsp Soy Sauce or Tamari
1-2 tbsp Cornstarch
Preheat the oven to 425° and line a large baking sheet with parchment paper (double up and make the chickpeas at the same time!). Place tofu cubes in mixing bowl and add olive oil and soy sauce (to taste) and toss to combine. Add 1 tbsp of cornstarch at a time until the tofu is well coated.
Arrange on the baking sheet and bake for 25-30 minutes, tossing halfway through, until tofu is golden brown.
Lemon Tahini Dressing
1/2 cup Tahini
Juice of 1 medium Lemon
3 tsp Lemon Zest
1 tbsp Olive Oil
1/2 tsp Garlic Powder
1/4 tsp Salt
Dash of maple syrup to taste
1/4–1/2 cup water
Add all ingredients (use just ¼ cup water at first) to a mason jar and shake vigorously to emulsify. Add more water as needed to ensure pourability over your bowl of goodness.
This is one of those dishes that I try in every Thai restaurant I go to, hoping it will be the fresh, non-greasy, non-fishy version I dream of. My friend M came to town last week and I finally bit the bullet and tried it. This recipe is a great at-home version, easy, tasty and healthy.
Note: I definitely did not have Mirin and rice vinegar on hand…but now I do and I’m hoping I’ll be more likely to make this in the future! The noodles were easy too—Annie Chun’s even has “pad thai” noodles on the shelf at Whole Foods.
1/4 cup Soy Sauce
2 tbsp Rice Vinegar
1-2 tbsp Hot Sauce (I used Sriracha and it was plenty spicy)
1 tbsp Mirin (sweet rice wine)
1 tbsp Maple Syrup
1 tbsp Vegetable oil
2 cups Shiitake Mushroom Caps, thinly sliced (about 5 ounces)
1 cup Carrot, grated
1 clove Garlic, minced
1 pound Extra-Firm Tofu, drained and cut into 1/2-inch cubes
1 cup light Coconut Milk
1 cup fresh Bean Sprouts
1 cup Green Onion tops, sliced
1 cup fresh Cilantro, chopped
1/3 cup dry-roasted Peanuts
8 oz. Wide Rice Stick Noodles, cooked and drained
1 Lime, cut into wedges
To prepare sauce, combine first 5 ingredients, stirring with a whisk.
Cook noodles according to package directions. Drain and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add tofu, cook for a few minutes on one side, then flip and cook until both sides are light brown. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir sprouts, onions, cilantro, peanuts and noodles; combine well and cook 1 minute. Serve with lime wedges.
Makes about 5 servings
I just served this at my bf’s family Thanksgiving. Even his meat-loving uncle loved it! The kicker is the peanut sauce, which goes well with pretty much anything. Add it to a meal or serve as an appetizer.