ASIAN-INSPIRED BUDDHA BOWL
The Asian-Inspired Buddha Bowl is quite a colourful and healthy dish combining various textures and flavours for that excellent meal. The base for this bowl will be quinoa or rice, as the hearty base is topped with creamy avocado, crunchy julienned carrots, and fresh cucumber slices. Added body from the tofu protein, which needed a simple sauce made with soy sauce, sesame oil, and rice vinegar, giving every spoonful the deep savouriness and nuttiness alongside the slightest tang. With some fresh cilantro adding brightness, this dish has a high potential to go into anything from casual gathering food to healthy fast meal ideas.
RECIPE CATEGORY
Lunch, Dinner, Snack, Entrée
SERVING SIZE
1
CUISINE
Asian, Fusion
PREPARATION / TECHNIQUES
No-Cook, Quick & Easy, One-Pot Wonders
OCCASION / HOLIDAY
Casual Meals, Weeknight Dinner, Picnic, Meal Prep, Summer
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Dairy-Free, Low Fat, High Fibre
DISH TYPE
Bowl, Salad, Entrée
INGREDIENTS OF ASIAN-INSPIRED BUDDHA BOWL
- 50g cooked quinoa or rice
- 1/4 avocado, sliced
- 1/4 carrot, julienned
- 1/4 cucumber, sliced
- 1/4 block tofu, cubed
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tbsp fresh cilantro, chopped
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 310
- Protein: 10g
- Fat: 18g
- Carbohydrates: 28g
- Fibre: 5g
- Sodium: 600mg
PREPARATION OF ASIAN-INSPIRED BUDDHA BOWL
- Prepare the base: Prepare quinoa or rice to be placed at the bottom of the bowl as this gives an even, bottomed-out base.
- Add the toppings: Distribute sliced avocado, julienned carrots, and cucumber spread over the base, then cubed tofu at the top.
- Make the dressing: Dress the mixture with a small bowl prepared separately by whisking soy sauce, sesame oil, and rice vinegar.
- Drizzle the dressing: Pour the prepared dressing over in a way that coats it lightly; the quantity adjustment is given by individual taste.
- Garnish: Sprinkle some fresh cilantro bits on top of it for that flavour boost.
- Serve immediately: Serve immediately. This Buddha bowl is best enjoyed solo or with pickled vegetables for an added kick.
PREP TIME
10 minutes
COOKING TIME
0 minutes (No cooking required)
TIPS
- Marinate the tofu with soy sauce and sesame oil for 10 minutes for more flavour. Add it to the bowl.
- Add shredded cabbage, toasted nuts, almonds or cashews for a different textural crunch.
- Stir fry the tofu and the vegetables lightly if you want them warm; otherwise, just layer everything in the bowl.
- You can dress this salad in advance and store it in the fridge for up to a week.
VARIATIONS
- Replacement of quinoa or rice with cauliflower rice or mixed greens reduces carbohydrate intake.
- Add other vegetables, such as edamame, radishes, or bell peppers, to make it vibrant and healthy.
- Add a sprinkle of red pepper flakes or a drizzle of Sriracha sauce for some heat.
- Replace the tofu with grilled tempeh for a different texture or just seared mushrooms.
PREPPING AND STORAGE
- Fridge: Store leftover components of the Buddha bowl separately in airtight containers for up to 3 days. Keep it refrigerated and bring it out when serving the dressing.
- Freezing: This dish is not suitable for freezing due to the fresh ingredients, which may become mushy after thawing.