Vegan Buddha Bowl Recipe | Yummly
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Vegan Buddha Bowl

ERICA JULSON(60)
Paulette: "This was delicious! It was alot of work going on…" Read More
14Ingredients
70Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • 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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    Reviews(60)

    Paulette 2 months ago
    This was delicious! It was alot of work going on concurrently... but the end result was tasty
    Jorge E. Alonso 7 months ago
    Used regular tofu, which means i had to add a bit of water to the sauce. The flavor was excellent! definitely recommended
    Bianca 8 months ago
    Absolutely Amazing!!! The flavor was delicious. I didn’t have fresh herbs on hand and used Herbs De Province and the dressing came out great! Definitely keeping this in rotation.
    aida r. 9 months ago
    Turned out simply delicious. Did not know what to expect of the sauce, but it was superb!
    Cynthia St Julian 9 months ago
    Delicious!!followed all directions and ingredients. Definitely cooking again for dinner
    Lindsey Vaughan a year ago
    so yummy. very flavorful! but a lot of work.
    Rose a year ago
    Very tasty! Made the tofu sauce with basil, cilantro and parsley and a little extra lemon.
    Olivia T. a year 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.
    . a year ago
    delicious! paired it with baked tofu. delicious.
    Amanda Ciavarella 2 years ago
    Delicious! Traded sweet potato for carrots, traded mushrooms for broccoli. The sauce was too watery, need a real blender?
    Bb 2 years 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 2 years ago
    I loved the bowl, but wasn’t crazy about the dressing. Maybe I bought the wrong kind of tofu.
    Braun 2 years ago
    Easy to make and tastes great!
    Natasha Galston 2 years 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. 2 years ago
    fair amount of work, but very good.
    Danielle Rudelle 2 years ago
    Super yum. Easy to follow!
    Thomas 2 years ago
    I think I will twek it next time. add a bit of peanut sauce
    Chaqueta H. 2 years ago
    Great , very flavorful
    Mariah Mahlendorf 2 years ago
    So good. Great leftovers, next time I’ll prep all the ingredients ahead of time
    3arthlingz 2 years 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. 2 years ago
    Great and healthy I also added chick peas with some seasoning
    Gina Cruz 2 years 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 2 years ago
    Loved the sauce - however I did add a bit of jalapeño. Great base recipe! I replaced the quinoa with lentils.
    Ashley 2 years 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 2 years ago
    Was really good and fulfilling! Didn’t care much for the sauce so next time I’ll try a different sauce.
    Lanfur 2 years 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 2 years 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 2 years ago
    Great bowl! Will make again.
    Ioana C. 2 years ago
    This one is amazing. Love it!
    urbano 2 years ago
    it was yummly i followed recipe would make again

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