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Buddha bowls are a vegan staple! It makes sense since they contain all the food groups needed for optimal health. Our Smokey Barbeque Vegan Buddha Bowl with Tofu has everything you need: protein, veggies, healthy fats, and grain!
The thing that I really love about Buddha bowls is how beautiful they are! They provide so much color and nutrition; they scream healthy!
Like all of our recipes, this Buddha bowl is gluten-free as well. We use our favorite homemade gluten-free vegan barbeque sauce in the dressing to top this dish off!
While Anthony was preparing this recipe, I stepped out to drive one of our kids to the tobogganing hill. When I got home, he had eaten every last bite...
He said he couldn't help it, it was that good!
What You Need To Make a Buddha Bowl
Buddha Bowls really do portray optimal health and one reason for that is because they contain all the food groups:
- Protein: We use Tofu as the source of protein. Adding nuts will give an added protein boost as well as a nice crunch too.
- Veggies: The list of vegetables that can be used is endless. Cooked or raw works but we prefer a combination to add texture and color.
- Grain: In this recipe we used rice but you can use quinoa. Feel free to use both if you like!
- Fats: You want healthy fats. We often use avocado because it is delicious and looks pretty.
- Sauce: Of course you need to top this dish off with a tasty sauce to complete it. We use our gluten-free vegan BBQ sauce in the final sauce for this recipe and it is incredible tasting.
Step 1: Prepare the rice according to package instructions. You can leave pot on stove top turned off to stay warm or go ahead an place rice into your serving bowl when it is done.
Step 2: Using a medium-sized frying pan on medium heat, saute the mushrooms in 1 tablespoon of grapeseed oil, sea salt, and pepper until a nice golden brown color.
Step 2: While you are sauteing the mushrooms, go ahead and cut the tofu into bite-sized chunks. Check on the mushrooms and if they are done, set them aside for now.
Make the marinade for the tofu combine:
- 1 tablespoon each of black peppercorns, grapeseed oil, Tamari, and maple syrup, 1 sliced garlic clove, 1 teaspoon chili powder, and 1 teaspoon smoked paprika
Combine all ingredients in a bowl and add the bite-sized tofu, let sit for 30 minutes.
Pro Tip: Do this step ahead of time to save time.
Turn oven to 350 degrees. Once the tofu has sat for 30 mins, evenly spread the tofu and green beans onto a lined baking sheet and roast for 20 minutes.
For more flavor pour any additional marinade over the beans.
Step 3: While waiting on the beans and tofu to roast, prepare the veggies for your Buddha bowl. Thinly slice the radish, peel, and grate the small beet, and slice the avocado.
Once the beans and tofu are done, lay them in sections on top of the rice. Add the sauteed mushrooms.
Step 4: Build the rest of your bowl. Adding each veggie into sections.
Step 5: Make the dressing by mixing together 2 tablespoons each of our homemade bbq sauce, vegan mayonnaise, and water.
Step 6: Lastly, top with dressing, sprinkle with sesame seeds and serve!
- Try grated carrot instead of beets. Or add both in for even more color!
- Swap rice with Quinoa.
- Top with chopped nuts to add some crunch.
The concept behind the Buddha bowl is that the bowl is so overflowing that it resembles the belly of the statue that we recognize as Buddha.
The strange thing about that though:
"Guatama Buhha, who founded the Buddhist tradition over 2,000 years ago, actually had a more average build. The rotund, smiling Buddha we often see, whose name is Budai Luohan, the Laughing Buddha, was a Chinese monk who lived hundreds of years after Guatama".Healthway.com
MORE VEGAN GLUTEN-FREE RECIPES
We would love to know if you give this Smokey Barbeque Vegan Buddha Bowl with Tofu try. Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
Smokey Barbeque Buddha Bowl
- 2 cups cooked rice Jasmine or Basmati
- 180 grams smoked tofu extra firm
- 1 tablespoon grapeseed oil
- 1 tablespoon Tamari or other gluten-free soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon black peppercorns
- 1 garlic clove sliced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 cup white mushrooms sliced
- 1 tablespoon grapeseed oil
- 1 teaspoon black pepper
- 1 teaspoon sea salt
Buddha Bowl Dressing
- 2 tablespoons vegan mayonnaise
- 2 tablespoons homemade barbeque sauce
- 2 tablespoons water
Veggies and toppings
- ½ cup green beans
- 1 beet small, peeled, and grated.
- 2 radishes thinly sliced
- 1 avocado sliced
- 1 tablespoon sesame seeds
- Cook the rice according to package instructions.
- Pre-heat oven to 350°
- Cut the tofu into bite-sized pieces.
- In a small mixing bowl, add 1 tablespoon of grapeseed oil, Tamari, maple syrup, paprika, peppercorns, chili powder, garlic, smoked paprika, and stir until well combined.
- Add tofu to mix and let marinate in fridge for 30 minutes.
- Next, saute the mushrooms in 1 tablespoon of grapeseed oil, salt, and black pepper until golden brown. Turn off heat and let sit until needed.
- Spread greens beans and tofu evenly on to a lined baking sheet, roast for 20 minutes or until soft. You can toss the green beans in the excess marinade for additional flavor prior to placing them on the tray.
Assemble the buddha bowl
- Add rice to the bowl first to make your base.
- Add the beans, tofu, mushrooms, radish, beets, and avocado in sections on top of the rice.
Buddha Bowl Dressing
- Mix the vegan mayonnaise, barbeque sauce, and water until well combined.
- Top your bowl with dressing, and sprinkle with sesame seeds
Nutritional information provided is based on third-party calculations and should be considered estimates. Actual nutritional content will vary depending on brands used, measuring methods, portion sizes and more.
Not everyone likes avocado, I get it because my kids don't... A lot of people don't know but Chia seeds are actually a great source of healthy fats Coconut oil is also fantastic, fry your cooked veggies up in some coconut oil to add some healthy fats as well!
Absolutely, you can use any rice for this recipe.
No problem, use coconut or extra-virgin oilive oil. Those are both actually healthier fats over grapeseed oil. We just like the taste and cost of grapeseed oil.