Vegan Broccoli Brown Rice Bowl with Almond Satay Sauce | Running on Real Food

Broccoli Brown Rice Bowl with Almond Satay Sauce

  • Author: Deryn Macey
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Entree
  • Cuisine: Vegan

There are few steps involved in these broccoli brown rice bowls but the result is well worth the effort. The sweet and tangy almond satay sauce with the salty, crunchy coconut bacon, chewy brown rice and fresh veggies is a match made in heaven. You’ll love this vegan and gluten-free, flavourful, healthy and nourishing bowl.



For the Tofu

For the Almond Satay Sauce

For the Bowls


To Make the Tofu

  1. Slice a block of tofu into slabs and add to a bowl with the rest of the ingredients. Let it sit while you make the coconut bacon.
  2. Once the coconut bacon is done, increase the oven temperature to 400 degrees.
  3. Lay the tofu slabs out on a parchment paper or silicone mat-lined baking sheet.
  4. Bake for 20 minutes, then remove and flip each piece.
  5. Place back in the oven for 10-20 minute until brown and crispy.

To Make the Almond Satay Sauce

  1. Whisk all ingredients together in a bowl.
  2. Store any extras in the fridge for up to 3 days.

To Assemble the Bowls

  1. Start with a base of lightly steamed kale.
  2. Add the brown rice, broccoli, tofu and carrot.
  3. Top with desired amount of almond sauce and coconut bacon and dig in.


  • The sauce recipe makes enough for 3-4 bowls. Adjust amounts of rice, broccoli, kale and carrot for how every many servings you’re making.
  • Find full details and instructions on coconut bacon here.
  • Makes enough tofu for 3-5 bowls.

Keywords: buddha bowl, healthy, high-protein