Vegan Mexican Spiced Buddha Bowl

Posted by Brooke Klower on

Ive decided to share with you one of my favourite meals, mexican spiced buddha bowls! This is a vegan dish (excluding the honey) which serves as a complete protein source whilst also providing you with 70% of your daily recommended vegetable intake. Oh, and its also yummy, healthy and can be made gluten free with one simple swap!
Ingredients (makes 4 bowls) For the rice
  • 1 cup of white rice
  • 1/2 an onion
  • 1 can of diced tomatoes
  • 1/4 teaspoon of the following: Cumin, salt, pepper, chilli powder
  • 4 tablespoons vegetable broth or stock, or 3 cups equivalent
  • 2 cloves of garlic
  • diced vegetables of choice: carrot, peas, corn
For the bowl
  • 200g spinach
  • 1 capsicum
  • 1/4 of a pumpkin
For the tofu
  • 400g organic tofu
  • 1/4 cup plain flour or buckwheat flour (to make gluten free)
  • 1/4 teaspoon of following: cumin, salt, pepper, chilli powder, onion powder
  • 4 teaspoons of olive oil
For the sauce
  • 8 tablespoons of coconut yoghurt
  • 1 teaspoon of honey
  • 1 teaspoons of olive oil
  1. Place oven to 200 degrees celsius
  2. Cut up pumpkin and capsicum length wise into 4 pieces
  3. Place into oven coated in olive oil for 25-30 minutes (once it is cooked through which you can test using a fork).
  4. In the mean time, finely dice garlic and onion.
  5. Place garlic and onion in a pot with olive oil and cook for 2-3 minutes until slightly browned. Then place 3 cups of water and vegetable broth into the pot. Once boiled add in 1 cup of rice along with the diced vegetables and tomatoes. Stir through and add in spices. Take off heat after 16 minutes as it will be cooked, remember to mix through rice every 5 minutes to prevent burning.
  6. In the meantime, cut up tofu into pieces and add to a bowl with flour and spices and mix through thoroughly.
  7. Get a saucepan and place on medium to high heat with the olive oil. Add in tofu once the oil has heated. Turn over tofu until all sides have cooked/crisped and remove from saucepan.
  8. Grab a bowl and mix through coconut yoghurt with honey and olive oil.
  9. Now is the fun part, putting together your bowl! This will make 4 serves all together. One bowl will include 1/4 rice, 1/4 of tofu, 1 piece of pumpkin & capsicum, a handful of spinach and 2 tablespoons of sauce.
Eat and enjoy!
Stay healthy and happy, Balancedbeings x x

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