MORNING ENERGY BUDDHA BOWL

This is my favorite on-the-go, quick, healthy breakfast! It’s packed with protein, healthy fats, antioxidants, vitamins, and is naturally sweet. This with a slice of whole wheat toast is a complete protein meal, and will leave you feeling satisfied for hours!

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MORNING ENERGY BUDDHA BOWL

Prep time: 5 minutes

Author: Envi Eats

Type: Buddha Bowl, Main Dish, Breakfast

Serves: 2

INGREDIENTS

  • 2 tbsp natural nut butter
  • 1 banana
  • a handful of blueberries
  • 1 cup of non-dairy or dairy milk

INSTRUCTIONS

  1. Slice the banana, and add 1/2 to each bowl. Add a handful of blueberries, a scoop of nut butter, and cover with milk.

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BBQ TOFU BUDDHA BOWL

This Buddha bowl encompasses summer for me PERFECTLY. Smokey neighborhood BBQs, creamy potato salads,  and relaxing in the sun. This vegan bowl is packed with plant based protein and fiber, and will leave you feeling full and healthy!

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The tofu is smokey and spicy, and the potato salad (heavily adapted from Minimalist Baker) is creamy, full of raw and roasted veggies, and packs a spicy punch.

It might not be summer time outside, but it is in this Buddha bowl!

BBQ TOFU BUDDHA BOWLS

Prep time: 30 minutes

Baking time: 30 minutes

Author: Envi Eats

Type: Main Dish, Buddha Bowl

Serves: 2

INGREDIENTS

BBQ TOFU
VEGAN POTATO SALAD
  • 1 lb red and sweet potatoes
  • 1 cup raw, diced veggies (ie. bell pepper, jicama, celery, red onion)
  • 1 cup raw cashews
  • 1/3 cup water
  • 1 tbsp oil
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp spicy mustard
  • 3 garlic cloves
  • 1 tsp hot sauce
  • salt & pepper
BUDDHA BOWL
  • Mixed greens
  • salt & pepper

INSTRUCTIONS

  1. Slice the pressed tofu into flattened squares (see photo above). Add to tupperware with BBQ sauce, vinegar, and liquid smoke. Allow to sit for at least an hour or overnight.
  2. Preheat the oven to 450 degrees F. Bake the tofu slices for 15 minutes on each side (30 minutes total, or until crisped on the edges & firm to the touch).
  3. To prepare the potato salad, soak cashews overnight in water (leave 1 inch of water atop the cashews). OR cover cashews in boiling water and allow to sit for 1 hour. Rinse well with water once done soaking (for both methods).
  4. Roast the potatoes for 15 minutes, or until tender (450 degrees). Allow to cool.
  5. Add the soaked cashews, 1/3 cup of water, oil, vinegar, mustard, spices, hot sauce, and garlic to a food processor or blender. Scrape down sides, and blend until smooth, thick, and creamy. Add more mustard or hot sauce for spice, more more salt for saltiness.
  6. Dice raw veggies, and add to a bowl with the roasted potatoes. Coat with a think layer of cashew sauce.
  7. Assemble the bowls by adding the baked BBQ tofu to a bowl with a scoop of potato salad and a handful of mixed greens.

NOTES:

Potato salad stores in the fridge for up to 5 days.

Potato salad recipe heavily adapted from Minimalist Baker’s Vegan Potato Salad.

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JAPANESE BUDDHA BOWL

I am a HUGE Buddha bowl fan, as you will come to see 😉

Buddha bowls are simply a combination of plant-based ingredients, such as grains, veggies, fermented goods, and nuts & seeds.

One of my favorite go-to Buddha bowls is this Japanese-inspired bowl, containing marinated tofu, freshly pickles veggies, avocado, and quinoa.

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JAPANESE BUDDHA BOWL

Prep time: 15 minutes (+time for marinated tofu & pickles)

Baking time: 30 minutes

Author: Envi Eats

Type: Buddha Bowl

Serves: 4

INGREDIENTS

MARINATED TOFU
  • 12 oz extra firm tofu, pressed
  • 1/2 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp Sriracha
  • 1 tbsp sesame oil
BUDDHA BOWLS
  • Avocado
  • Pickled radishes, carrots, cabbage, cucumber, etc.
  • 1 cup quinoa (or brown rice)
  • Sesame seeds (optional)
  • 1/4 cup soy sauce
  • 1 tsp wasabi paste

INSTRUCTIONS

  1. Slice pressed tofu into cubes or flattened squares (as I did, picture above). Add the tofu to a tupperware and add soy sauce, vinegar, Sriracha, and sesame oil. Shake and let sit for at least 1 hour, or over night. Prepare the pickles.
  2. Preheat the oven to 415 degrees F. Once the tofu is marinated, place on a lined baking tray and bake for 30 minutes, flipping half way through.
  3. If the quinoa is not yet prepared, do so with 1 part quinoa: 2 parts water. Bring quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork. (This can also be done is a rice cooker with the same ratios).
  4. Remove the tofu from the oven when it is crisped on the edges and firm to the touch, around 30 minutes. Allow to cool slightly.
  5. Create a simple sauce by adding soy sauce and wasabi together and mixing vigorously. Add more wasabi for bite, and more soy sauce for umami.
  6. Prepare the Buddha bowl by adding cooked quinoa, sliced avocado, pickled veggies, and baked tofu slices to a bowl. Garnish with sesame seeds, Sriracha, and/or the soy/wasabi sauce.

 

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