Roasted Veggie Brown Rice Buddha Bowl

Roasted Veggie Brown Rice Buddha Bowl

1 Review
From:, December 2017

A healthy and satisfying vegan lunch for one, featuring roasted butternut squash, broccoli, peppers and onions with simple brown rice, lime-marinated tofu and creamy cashew tahini sauce.

Ingredients 1 serving

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Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup cooked brown rice (see associated recipes)
  • 1 cup roasted vegetables (see associated recipes)
  • 1 cup roasted tofu (see associated recipes)
  • 2 tablespoons sliced scallions
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons Creamy Vegan Cashew Sauce (see associated recipes)


  • Prep

  • Ready In

  1. Arrange rice, veggies and tofu in a bowl or 4-cup sealable container. Sprinkle with scallions and cilantro. When ready to serve, top with cashew sauce.
  • To make ahead: Drizzle sauce over Buddha bowl just before serving.

Nutrition information

  • Serving size: 2½ cups
  • Per serving: 454 calories; 24 g fat(4 g sat); 6 g fiber; 42 g carbohydrates; 26 g protein; 78 mcg folate; 0 cholesterol; 5 g sugars; 0 g added sugars; 7,997 IU vitamin A; 90 mg vitamin C; 259 mg calcium; 6 mg iron; 362 mg sodium; 605 mg potassium
  • Nutrition Bonus: Vitamin A (160% daily value), Vitamin C (150% dv), Iron (33% dv), Calcium (26% dv), Folate (20% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ medium-fat protein, 2 fat, 2 starch, 1 vegetable

Reviews 1

December 20, 2017
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By: Victoria Seaver, M.S., R.D.
This is a lunch I get really excited for! I'll make a few servings of this recipe on a Sunday to have for lunch throughout the week.
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