Vegan Buddha Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan Buddha bowl combines roasted winter vegetables, crispy baked tofu, and tender chickpeas with a creamy, spicy tahini dressing. It's a nourishing, plant-based meal that balances roasted vegetables with satisfying proteins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound Brussels sprouts (ends trimmed and outer leaves removed)
- 1 medium red onion (cut in wedges)
- 1 large apple (cored and cubed)
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- 1 teaspoon fine sea salt
- ¾ teaspoon ground black pepper
- 3-4 sprigs of thyme
- 1 15 ounce can chickpeas, drained, rinsed and pat dry
- 1 16 ounce block tofu, pressed and cubed
- 1 tablespoon liquid aminos
- 2 tablespoon olive oils
- 2 teaspoons cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoon paprikas
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 whole bunch of kale (stems removed, torn, rinsed and pat try)
- 2 teaspoons olive oil
- pinch of salt (add more after it's done to taste)
- 1/4 teaspoon ground black pepper
- 1/4 cup tahini
- 1/4 teaspoon salt
- 1 teaspoon harissa powder
- ¼ cup water
- 1 1/2 tablespoons lime juice
- 1/2 teaspoon garlic powder
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 35m
- Sodium
- 1434mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1236mg
- Calcium
- 626mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1434MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.