Vegan Buddha Bowl

ERICA JULSON(5)
Hana: "Very tasty! Made the tofu sauce with basil, cilan…" Read More
14Ingredients
70Minutes

Ingredients

US|METRIC
  • 1 cup quinoa (uncooked)
  • 2 cups water
  • 1 pound kale (frozen greens, spinach, collard, chard, or a blend)
  • 11 cloves garlic
  • 1 clove
  • 8 ounces white button mushrooms (sliced)
  • 2 sweet potatoes (small, peeled & diced into ½ inch cubes)
  • 1/3 cup olive oil (divided)
  • kosher salt
  • ground black pepper
  • 8 ounces silken tofu
  • 3/4 cup fresh herbs (tightly packed mixed, I used a blend of basil, parsley, & chives)
  • 1 lemon (divided)
  • 2 teaspoons white wine vinegar
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    Made it

    Reviews(5)

    Hana a month ago
    Very tasty! Made the tofu sauce with basil, cilantro and parsley and a little extra lemon.
    Olivia T. 3 months ago
    Green dressing was meh, rest of it really good! I definitely suggest making up your own yogurt dressing. Obv this is time-consuming to fix since you separately prep each component but it isn’t too bad if you’re meal prepping for 3-4 days.
    . 6 months ago
    delicious! paired it with baked tofu. delicious.
    Amanda Ciavarella 7 months ago
    Delicious! Traded sweet potato for carrots, traded mushrooms for broccoli. The sauce was too watery, need a real blender?
    Bb 8 months ago
    I’m not a vegan nor a vegetarian but I loved this dish and added it to my regular meal line up. I only used half the garlic and perhaps that was too much. I also added lemon juice and olive oil to the “sauce” and it was better that way.
    Rita 8 months ago
    I loved the bowl, but wasn’t crazy about the dressing. Maybe I bought the wrong kind of tofu.
    Braun 8 months ago
    Easy to make and tastes great!
    Natasha Galston 10 months ago
    Flavorful and healthy! Loved the garlic, and added cauliflower as well. Family enjoyed it. My meat loving husband said it was too healthy.
    Lee W. 10 months ago
    fair amount of work, but very good.
    Danielle Rudelle 10 months ago
    Super yum. Easy to follow!
    Thomas 10 months ago
    I think I will twek it next time. add a bit of peanut sauce
    Chaqueta H. a year ago
    Great , very flavorful
    So good. Great leftovers, next time I’ll prep all the ingredients ahead of time
    Wonder a year ago
    It came out awesome! I substituted the quinoa with a wild rice mix. I also replaced the salt with Spike seasoning. Simple enough to make..........
    Vin A. a year ago
    Great and healthy I also added chick peas with some seasoning
    Gina Cruz a year ago
    Easy & quick to make. Like other reviews, green dressing was super blah! I have to put all sorts of spices just to make it edible.
    Siegrist a year ago
    Loved the sauce - however I did add a bit of jalapeño. Great base recipe! I replaced the quinoa with lentils.
    Ashley a year ago
    I did a quick version by ditching the dressing and using some Tamari instead. It’s a great idea and you can change out the veggies to accommodate any leftover veggies or whatever you’ve got on-hand.
    Kiki a year ago
    Was really good and fulfilling! Didn’t care much for the sauce so next time I’ll try a different sauce.
    Lanfur a year ago
    It is a bit labour intensive but very good. I didn't have any quinoa on hand so made brown rice with pecans. The combination was nice and you can adjust the herbs and spices easily to fit your own tastes. Well worth the effort.
    Tania Son-Vaca a year ago
    Awesome!!! I didn’t have silken tofu but used Greek yogurt for the dressing instead and it turned out great! Also added Brussels sprouts and fried tofu squares. My hubby loved it! It’s a nice base recipe which you could change up in infinite ways.
    Yummly User a year ago
    Great bowl! Will make again.
    Ioana C. a year ago
    This one is amazing. Love it!
    urbano a year ago
    it was yummly i followed recipe would make again
    Mary a year ago
    Good flavor and overall easy to make!
    Hey Mary!!! a year ago
    This was a very delicious meal for me and my family. Although it took 3 hours to make we still enjoyed this. It is really easy to make (I’m 13) but u do need a lot of patience. We did add a little flavor to the quinoa but it was very good. I do think u should double the mushrooms because they do shrink and don’t make as much. Next time I would also shrink the amount of the green sauce because it made A LOT. Other than that I would recommend this to a lot of people.💛😊
    Julia L. a year ago
    love it! nice combination of flavors. the sauce is excellent! ended up going with red cabbage as my leafy vegetable. took a long time to cook, but tasty!
    Inna S a year ago
    Used spinach and didn't prepare the sauce in order to simplify. Quick and delicious!
    Lady Hylle a year ago
    Quinoa and sweet potatoe are a match made in heaven. Could of used more direction with 'fresh herbs', but it turned out good when i just went with whatever i had.
    Mitchell a year ago
    Fantastic. Nice to have something that feels healthy yet nourishing. Easy to make substitutions. Loved the silken tofu sauce. So fresh!

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