Buddha Bowl Recipe

I love preparing Buddha bowls for a hearty lunch or a light dinner. A Buddha bowl is simply a combination of grains, protein, veggies, and dressing. You can make up any combination that your heart desires. I make Buddha bowls several different ways, but just love the Asian flavors in this Thai version. The Thai peanut sauce is so lip-smacking and delicious and can be used for so many other applications.

Yes, you can make the red curry paste that is used in the recipe, but there are so many good quality vegan red curry pastes available and to simplify things, I tend to buy store-bought. The brand of red curry paste that I use is Maesri. It’s a product of Thailand and it tastes authentic and delicious.
Some other ideas for veggies that you can use in this bowl are- avocado, shelled edamame, different color peppers, and spinach. Seriously, use what you like and have at home!

Let’s get started.

Ingredients to make Thai Buddha Bowl

For the Thai peanut sauce

• ¼ cup peanut butter
• ¾ cup light coconut milk
• 2 tbsp Thai red curry paste
• 1 tbsp Sambal sauce
• 1 tbsp light soy sauce
• 1 tbsp maple syrup or agave
• 2 tbsp hot water

For assembling the bowls

• 1 cup uncooked brown rice, quinoa, or any other grain
• 1 12- 14 package package form or extra firm tofu
• 1 cup shredded carrots
• 1 red cabbage, thinly sliced
• 2 cups packed broccoli florets
• 1 Red Pepper, thinly sliced long
• 1 tbsp Thai red curry paste
• 2 tbsp light soy sauce, divided
• 2 tbsp olive oil or any cooking oil, divided
• 4 tbsp roasted, salted peanuts, crushed
• lime wedges to garnish

How to make Thai Buddha Bowl

• Press down the tofu for at least 1 hour to remove any excess water. Cut into 1-inch pieces. Make a marinade of 1 tablespoon Thai red curry paste and 1 tablespoon soy sauce. Marinate the tofu pieces for 1-2 hours.
• Cook your grain of choice as per package instructions. While it is cooking, you can work on cooking the broccoli and tofu.
• Heat 1 tablespoon oil in a medium nonstick pan. Sauté the marinated tofu pieces on medium heat, turning them once or twice, for about 8-10 minutes. It should have some color on at least 2 of the sides. Remove in a bowl and set aside.
• Use the same nonstick pan and add the other 1 tablespoon oil. Sauté the broccoli florets for 2-3 minutes. Turn off the heat, add the 1 tablespoon of light soy sauce to the broccoli, and stir. Remove in a bowl and set aside.
• For the Thai peanut sauce, combine all the ingredients in a small bowl or mason jar. Whisk or shake to combine to a smooth sauce.
• To serve, ladle the quinoa or brown rice in the center of a bowl. Arrange all the other vegetables and tofu around the quinoa. Sprinkle crushed peanuts in the center. Drizzle generously with the peanut sauce all around the bowl. Serve with a wedge of lime to squeeze on top.

Also, there is plenty of protein in this dish between the tofu, peanut butter, and quinoa. So that means it will keep you feeling full for longer!

Recipe card – Buddha Bowl

Buddha Bowl

Learn how to create a delicious and nutritious Buddha Bowl packed with flavor and protein. This easy-to-follow recipe combines marinated tofu, colorful vegetables, and a creamy Thai peanut sauce over a bed of quinoa or brown rice. With simple steps and everyday ingredients like peanut butter, coconut milk, and fresh veggies, you’ll have a satisfying meal ready in no time. Perfect for a quick weeknight dinner or meal prep for lunches, this Buddha Bowl recipe is sure to become a favorite in your kitchen.

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Recipe by Divya Jhaveri

5 from 1 vote

Course: MainCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Inactive time

3-4 hours

Ingredients
For the Thai peanut sauce:

• ¼ cup peanut butter

• ¾ cup light coconut milk

• 2 tbs Thai red curry paste

• 1 tbsp Sambal sauce

• 1 tbs light soy sauce

• 1 tbs maple syrup or agave

• 2 tbs hot water

• For assembling the bowls:

• 1 cup uncooked brown rice, quinoa, or any other grain

• 1 12- 14 package package form or extra firm tofu

• 1 cup shredded carrots

• 1 red cabbage, thinly sliced

• 2 cups packed broccoli florets

• 1 Red Pepper, thinly sliced long

• 1 tbs Thai red curry paste

• 2 tbs light soy sauce, divided

• 2 tbs olive oil or any cooking oil, divided

• 4 tbs roasted, salted peanuts, crushed

• lime wedges to garnish

Method

• Press down the tofu for at least 1 hour to remove any excess water. Cut into 1-inch pieces. Make a marinade of 1 tablespoon Thai red curry paste and 1 tablespoon soy sauce. Marinate the tofu pieces for 1-2 hours.
• Cook your grain of choice as per package instructions. While it is cooking, you can work on cooking the broccoli and tofu.
• Heat 1 tablespoon oil in a medium non stick pan. Sauté the marinated tofu pieces on medium heat, turning it once or twice, for about 8-10 minutes. It should have some color on at least 2 of the sides. Remove in a bowl and set aside.

  • 

• Use the same non stick pan and add the other 1 tablespoon oil. Sauté the broccoli florets for 2-3 minutes. Turn off the heat and add the 1 tablespoon light soy sauce to the broccoli and stir. Remove in a bowl and set aside.
• For the Thai peanut sauce, combine all the ingredients in a small bowl or mason jar. Whisk or shake to combine to a smooth sauce.
• To serve, ladle the quinoa or brown rice in the center of a bowl. Arrange all the other vegetables and tofu around the quinoa. Sprinkle crushed peanuts in the center. Drizzle generously with the peanut sauce all around the bowl. Serve with a wedge of lime to squeeze on top.

Tips

• The bowl is best served slightly warm or at room temperature.
• The leftover peanut sauce makes a great dipping sauce for spring rolls.