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Vegan Low-Carb Buddha Bowls

Delicious Vegan Low-Carb Buddha Bowls for Easy Meal Prep

These Vegan Low-Carb Buddha Bowls are a vibrant, nutrient-rich dish perfect for meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Marinating Time 12 hours
Total Time 12 hours 30 minutes
Course dinner
Cuisine Vegan
Servings 2 bowls
Calories 300 kcal

Equipment

  • - Baking tray
  • Skillet
  • - Food processor
  • microwave
  • Mixing bowl

Ingredients
  

For the Marinade

  • 2 tbsp sesame oil Adds a rich, nutty flavor.
  • 3 tbsp tamari soy sauce Gluten-free option available.
  • 1 tbsp ginger garlic paste Can substitute with fresh ginger and garlic.
  • 1 tsp cayenne pepper Adjust according to heat preference.

For the Bowl

  • 14 oz firm tofu Extra firm preferred.
  • 1 tbsp coconut oil For sautéing.
  • 2.5 oz mushrooms Any type of mushrooms can work.
  • 5 oz cauliflower Creates a low-carb rice alternative.
  • 0.5 tbsp fresh parsley Can replace with cilantro or omit.
  • 4 oz broccoli Substitutable with green beans or zucchini.
  • 5 oz baby bok choy Can swap for kale or spinach.
  • 1 tbsp sesame seeds Omit for nut-free diets.
  • salt To taste.
  • pepper To taste.

Instructions
 

Preparation Instructions

  • In a bowl, mix sesame oil, tamari soy sauce, ginger garlic paste, and cayenne pepper. Add the firm tofu cubes, making sure they're evenly coated. Cover and refrigerate overnight for maximum flavor.
  • Set your oven to 350°F (180°C) and line a baking tray with parchment paper.
  • Spread the marinated tofu on the tray and bake for about 35 minutes, flipping halfway through.
  • In a skillet, heat half of the coconut oil over medium heat. Add the mushrooms and sauté until golden brown.
  • Chop the cauliflower into florets and blitz in a food processor until it resembles rice grains.
  • In the same pan used for mushrooms, add the remaining coconut oil, along with the cauliflower rice and chopped parsley. Sauté for about 5 minutes.
  • Place the broccoli in a microwave-safe bowl, add a splash of water, and microwave for about 5 minutes.
  • Boil a small amount of water in a pan. Once boiling, add the bok choy cut sides down and cook for 3-5 minutes.
  • In a serving bowl, layer the cauliflower rice, sautéed mushrooms, steamed broccoli, bok choy, and baked tofu. Garnish with sesame seeds and season with salt and pepper.

Notes

The Vegan Low-Carb Buddha Bowl is a satisfying meal prep solution rich in flavors and colors.
Keyword healthy eating, low-carb meals, meal prep, tofu recipes, Vegan Low-Carb Buddha Bowls, vegetable bowls