Vegan Buddha Bowl

LA PETITE CHEF (1)
Kat S.: "More of inspiration than exactly what what we did…" Read More
23Ingredients
2Hours
350Calories

Ingredients

US|METRIC
  • 1 cup cooked brown rice (can use reg/wild rice)
  • 1 cup tofu (cut into batons)
  • 1/4 red bell pepper (sliced thin)
  • 1/4 yellow bell pepper (sliced thin)
  • 1/4 green bell pepper, sliced (thin)
  • 1/2 carrot (cut into match sticks)
  • 1 corn (grilled kernels removed)
  • 1/4 red onion (sliced thin)
  • 5 cherry tomatoes (cut in half)
  • 1 cup basil (Herbs, coriander, mixed)
  • 2 tablespoons roasted salted peanuts
  • 1 juice (lime)
  • 2 tablespoons peanut butter (for the tofu marination)
  • 1 tablespoon chili sauce (Thai, for the tofu marination)
  • 2 tablespoons Thai red curry paste (for the dressing)
  • 1 tablespoon Sriracha sauce (for the dressing)
  • 1/4 cup cream (Fresh, for the dressing)
  • 1 tablespoon dijon mustard (for the dressing)
  • 1/2 juice (lime for the dressing)
  • 1 tablespoon honey (or as per tastefor the dressing)
  • salt (as per taste,for the dressing)
  • 2 teaspoons sesame oil (For the rice)
  • 1/2 inch ginger (chopped for the rice)
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    NutritionView More

    350Calories
    Sodium16% DV390mg
    Fat26% DV17g
    Protein25% DV13g
    Carbs14% DV42g
    Fiber16% DV4g
    Calories350Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol10mg3%
    Sodium390mg16%
    Potassium630mg18%
    Protein13g25%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate42g14%
    Dietary Fiber4g16%
    Sugars17g34%
    Vitamin A50%
    Vitamin C110%
    Calcium30%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Kat S. a year ago
    More of inspiration than exactly what what we did with veggies. But just as it says it was a hit with non-vegetarians too