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South of the Border Buddha Bowl

  • 25 m
  • 35 m
Sylvia Fountaine
“Crispy tofu lends protein to this burrito bowl-inspired veggie-packed grain bowl that's perfect for a quick and easy dinner or packable lunch for work.”


    • 8 ounces extra-firm tofu, cut into 1-inch cubes
    • 5 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
    • 1 tablespoon reduced-sodium tamari or soy sauce (see Tip)
    • ½ teaspoon chili powder
    • 1 medium red bell pepper, cut into ½-inch strips
    • ½ medium red onion, cut into ½-inch wedges
    • ½ avocado
    • ⅓ cup water
    • ¼ cup packed cilantro leaves, plus more for garnish
    • 2 tablespoons lime juice
    • ½ teaspoon ground coriander
    • ¼ teaspoon salt
    • 1 cup cooked brown rice
    • ½ cup chopped romaine lettuce
    • 6 cherry tomatoes, halved
    • 2 tablespoons toasted pumpkin seeds


  • 1 Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
  • 2 Toss tofu, 1 tablespoon oil, tamari (or soy sauce) and chili powder in a medium bowl. Place on one side of the prepared baking sheet. Add pepper, onion and 1 teaspoon oil to the bowl; stir to coat. Place the vegetables on the other side of the baking sheet. Roast until the vegetables are tender and the tofu is sizzling, about 20 minutes.
  • 3 Meanwhile, combine the remaining 4 tablespoons oil, avocado, water, cilantro, lime juice, coriander and salt in a blender jar or mini food processor. Process until smooth, scraping the sides down as necessary.
  • 4 Place ½ cup rice in each of 2 shallow serving bowls. Top with the tofu, roasted vegetables, lettuce and tomatoes. Spoon 4 tablespoons dressing over each bowl and sprinkle with pumpkin seeds.
  • Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
ALL RIGHTS RESERVED © 2018 Printed From 11/19/2018