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. Source: EatingWell.com, December 2017

Katie Webster


Ingredient Checklist


Instructions Checklist
  • 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 Facts

454 calories; 23.6 g total fat; 4.1 g saturated fat; 362 mg sodium. 605 mg potassium; 41.5 g carbohydrates; 6.5 g fiber; 5 g sugar; 25.7 g protein; 7997 IU vitamin a iu; 90 mg vitamin c; 78 mcg folate; 259 mg calcium; 6 mg iron; 104 mg magnesium;

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Rating: 5 stars
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. Read More