The Glory Bowl Vegan Buddha Bowl with the Best Vegan Buddha Bowl Dressing

If you are looking for vegan buddha bowl ideas, you have got to try this buddha bowl with the most flavourful glory bowl dressing.

​This vegan buddha bowl made with rice, tofu, spinach, carrot, and beetroot is drizzled with the best vegan buddha bowl dressing.

 This glory bowl buddha bowl is inspired by the White Water Cooks glory bowl recipe, but with some slight modifications.

I love to have this vegan buddha bowl with tofu and rice as a delicious and easy dinner. You can also meal prep these healthy buddha bowls for lunches.

The glory bowl salad dressing is seriously the best vegan buddha bowl dressing that pairs beautifully with grated beetroot, carrot, and spinach.

I frequently make the glory bowl dressing to have on salads, but it is easy to turn the glory bowl salad into an easy dinner meal by adding rice and tofu.

When it comes to making healthy buddha bowls, it is all about the dressing!

Vegans are bound to love this vegan buddha bowl dressing with nutritional yeast and a “cheesy” flavor.

Nutritional yeast is high in vitamin B12, which is difficult for vegans and vegetarians to obtain via the diet.

Tofu and spinach are excellent sources of plant-based protein for vegans.

Carrot and beetroot are excellent liver cleansing vegetables. In particular, carrots are beneficial for the eyes, and beetroot is cleansing for the gallbladder.

Spinach contains folate to support the crucial process of methylation in the body.

This vegan buddha bowl provides a powerhouse of nutrition to energize your body. The rice and tofu offer the perfect amount of satiety that doesn’t leave you feeling too full. This glory bowl buddha bowl will leave you feeling light and energized.

So, jump into the kitchen and make these delicious and healthy vegan buddha bowls.

Procedure

Place 2 cups of basmati rice in a pot with 4 cups of water. Bring to a boil then turn down to low. Let the rice cook for 20 minutes or until all the water has been absorbed.

Dice 2 cups of firm tofu into 1 cm cubes and place in a bowl with grated ginger, nutritional yeast, and tamari. Let the tofu soak for at least 5 minutes before transferring to an oiled pan to cook for 20 minutes, or until golden brown. Stir occasionally to cook all sides of the tofu.

As the rice and tofu are cooking, grate the beetroot and carrot then set aside in 2 separate bowls.

Make the vegan buddha bowl dressing by placing all the ingredients into a glass mason jar then blend with an immersion blender.

Wait for the rice and tofu to cool after cooking before making each vegan budda bowl. This recipe will make four buddha bowls.

When you are ready to make the vegan budda bowl, measure out 1 cup of cooked rice into each bowl with ½ cup tofu, 1 cup spinach, and ¼ cup grated beetroot and carrot.

Top this delicious healthy buddha bowl with the vegan glory bowl dressing and enjoy!