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Roasted Veggie Brown Rice Buddha Bowl

  • 5 m
  • 5 m
Katie Webster
“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.”


    • 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)


  • 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.
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