This vegan buddha bowl made with rice, tofu, spinach, carrot, and beetroot is drizzled with the best vegan buddha bowl dressing.
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 so 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 tahini dressing with nutritional yeast that has a “cheesy” flavor.
Nutritional yeast is one of the best sources of vitamin B12, which is difficult for vegans and vegetarians to obtain via the diet.
The tofu and spinach are excellent sources of plant-based protein for vegans.
Carrot and beetroot are fantastic 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.
The Glory Bowl Vegan Buddha Bowl Recipe
Tbsp gluten-free tamari
2 tbsp grated ginger
2 tbsp nutritional yeast
4 cups cooked basmati rice
4 cups spinach
1 cup grated beetroot
1 cup grated carrot
Vegan Buddha Bowl Dressing
1 tbsp tahini
3 tbsp tamari
3 tbsp apple cider vinegar
1/3 cup nutritional yeast
2 tbsp water
1 clove garlic
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!