Description
Creamy, coconut-infused cauliflower rice gets topped with crispy baked tofu, steamed broccoli, grated carrot and creamy coconut peanut sauce in this healthy and delicious buddha bowl.
Ingredients
For the Baked Tofu
- 1 300 g package of firm or extra-firm tofu
- 1–2 tbsp soy sauce or gluten-free tamari
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp arrowroot powder or cornstarch, optional, for crispier tofu
For the Coconut Cauliflower Rice
- 1 small head of cauliflower, riced (approx. 800 g or 6 heaping cups chopped cauliflower)
- 1 cup (250 mL) light coconut milk
- 1/2 cup (35 g) unsweetened shredded coconut
- 2 tsp garlic powder
- 1/2 – 1 tsp sea salt, to taste
- 1/2 cup chopped cilantro (optional)
For the Peanut Sauce
- 1/2 cup light coconut milk (the rest of the can from the cauliflower rice)
- 5 tbsp (75 g) natural peanut or almond butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 3 cloves garlic
- 1 tbsp sweet chili sauce
- 2 tsp rice wine vinegar
- pinch of sea salt
Bowl Ingredients
- 4 cups chopped and steamed broccoli (1 cup per bowl)
- 1 cup grated carrot (1/4 cup per bowl)
- 4 handfuls greens of choice such as chopped romaine or spinach
- 4 tbsp sesame seeds (1 tbsp per bowl)
Instructions
- Preheat over to 400 degrees F.
- To make baked tofu, cube a block of firm or extra-firm tofu and place in a bowl. Add the soy sauce, garlic powder, black pepper and optional arrowroot or cornstart and toss to coat. Place the coated tofu cubes on a non-stick, silicone baking mat-lined or parchment paper-lined baking sheet and bake for 25-35 minutes, flipping once half-way through, until browned and crispy.
- To make the cauliflower rice, add the riced cauliflower to a pan and stir in the coconut milk, garlic powder and shredded coconut. Cook over medium to high heat for 5-10 minutes until tender and fragrant. Stir in the chopped cilantro.
- To make the steamed broccoli, bring water in a steamer to boil then add the broccoli, cover and cook for 5-6 minutes until tender. If you don’t have a steamer, bring 1/2 an inch of water to a boil in a skillet then add the broccoli, cover and cook for 5-6 minutes. Be careful not to overcook. It should be bright green and tender with a bit of crunch when it’s done. If left too long, it will turn a dull, muted green and be soggy.
- To make the peanut sauce, add all the ingredients to a container and use an immersion blender to combine, or add everything to a blender or food processor and mix until smooth. If you don’t have a blender, omit the garlic cloves, add 1 tsp of garlic powder and whisk the sauce ingredients together in a container until smooth and creamy.
- Grate the carrot and prepare some greens of choice such as baby spinach, field greens or chopped romaine lettuce or kale.
- To assemble the bowls, add a couple of scoops of cauliflower rice to 4 bowls or containers then divide the steamed broccoli, grated carrot, baked tofu, greens and peanut sauce between each. Sprinkle with sesame seeds and serve right away.
Notes
This is a rough recipe. There may be extra cauliflower rice. Use it in other recipes, enjoy as a side dish, to replace rice in any dish, or to make more bowls over a couple of days.
The sauce recipe makes enough for 4 bowls.
Find full instructions for how to make cauliflower rice here.
The broccoli, sesame seeds, carrots, and greens are suggested amounts. Feel free to adjust to suit your preferences and nutritional needs.
Tempeh or chickpeas make a suitable substitute for tofu. Try this marinated tempeh or replace the tofu with about 1/2 cup of chickpeas per bowl.
The bowls can be prepared up to 2 days in advance with the dressing and greens stored separately. Reheat the bowls when ready to serve, if desired, then add the sauce and greens.
Nutrition
- Serving Size: 1 bowl
- Calories: 431
- Fat: 27 g
- Carbohydrates: 37 g
- Fiber: 12 g
- Protein: 20 g