#1. In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt. Add in tofu and marinate for at least 30 minutes, or up to a day. #2. Preheat the oven to 400°F and line a large baking sheet with parchment paper. #3. Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown. #4. Thinly slice the radish into rounds and use a vegetable peeler to peel the carrots into ribbons. #5. Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside. #6. Assemble individual bowls with the brown rice, tofu (sliced to your liking), hummus, chickpeas, broccoli, carrots, radishes, sauerkraut, cabbage, sweet potatoes, sesame seeds. Season with salt and pepper and serve with tahini sauce.
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Try our hearty nutrient-packed vegan buddha bowl, filled with fresh veggies, beans, sauerkraut, and tahini sauce.
#1. In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt. Add in tofu and marinate for at least 30 minutes, or up to a day. #2. Preheat the oven to 400°F and line a large baking sheet with parchment paper. #3. Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown. #4. Thinly slice the radish into rounds and use a vegetable peeler to peel the carrots into ribbons. #5. Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside. #6. Assemble individual bowls with the brown rice, tofu (sliced to your liking), hummus, chickpeas, broccoli, carrots, radishes, sauerkraut, cabbage, sweet potatoes, sesame seeds. Season with salt and pepper and serve with tahini sauce.
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