Buddha bowls are something I tend to associate more with summer meals, full of fresh salad items, but I’ve discovered they are equally perfect for these colder months and this winter tofu buddha bowl is testament to that! With a combination of crunchy tofu, roasted veggies and a zesty dressing you’ll be left feeling both warmed and healthy!
- 1 cup brown rice
- 2 medium sweet potatoes
- 300g brussels sprouts
- 500g firm tofu
- 1/3 cup cornstarch
- 1/4 cup sesame seeds
- 1/4 cup soy sauce
- 2tbs hot sauce (sriracha or similar)
- 2tbs maple syrup (or honey)
- 1tbs rice vinegar
- Coconut oil
- Large bunch of rainbow chard or silverbeet
For the Dressing
- 1/4 cup tahini
- 1tbs maple syrup (or honey)
- Juice of a lemon
- 2-4tbs hot water (to thin)
- Cook the brown rice your favourite way (I use my rice cooker and leave it on the warmer)
- Preheat the oven to 200C
- Slice the sweet potato into 1cm thick rounds, then cut the larger ones in half again
- Remove any yellow outer leaves from the brussels sprouts and slice in half
- Line two trays with baking paper and place the sweet potato one one and the brussels sprouts on the other. Drizzle with coconut oil and sprinkle with salt
- Roast for 40-45 minutes, turning once, until the sweet potato has started caramelising and the brussels sprouts have started to char
- Meanwhile, cube the tofu and toss in the cornstarch
- Toast the sesame seeds in a dry pan then cool in a small mixing bowl
- When cooled, add the soy sauce, hot sauce, maple syrup and rice vinegar, whisk together then set aside
- Heat 2-3tbs coconut oil in a pan and then fry the tofu in batches, turning until all sides are crispy and golden. Toss the cooked tofu in the soy sauce mix until well coated
- Remove the stems from the rainbow chard and cook in a pan for 3-4 minutes, until just softening. Add the leaves and cook, stirring often, until just wilted
- Combine the tahini, maple syrup and lemon juice, whisking well, then slowly add the hot water until desired consistency is reached
- Assemble your bowls with a selection of all items then drizzle with the tahini dressing and enjoy!
I was definitely one of those kids that never liked brussels sprouts, probably because I only ever really got served them at my grandparents house where I think they were boiled to within an inch of their lives. I’m so glad they have had a renaissance in recent years though because now that we are roasting and pan-frying them (and probably using younger, fresher sprouts!) I am more than happy to munch away on them. I probably still would avoid eating them boiled though!
What I particularly love about these winter tofu buddha bowls is that you can prepare all the parts in advance and just assemble and reheat when you’re ready to eat them, making them perfect to take to work for lunches. Plus, they have so many different flavours and textures in them that you definitely won’t be bored when eating it, which I find equally important when it comes to work lunches!