Rainbow Buddha Bowl with Coconut Crusted Tofu

Blogger Sam Nicks, a.k.a. Bunny Chow, tells us how to make this showstopper of a vegan supper!

Buddha Bowls are loads of fun to make and a great way to pack in all your nutrients. While recipes are a useful guideline, you can pretty much prepare them with any grain or legume, and the fresh vegetables you have not had a chance to cook. They are very versatile and I rarely make the same one. Below is one of my favourite Buddha Bowl recipes.
 

Prep: 15 mins | Cook: 30 mins | Serves: 1

Ingredients

1 big handful of rocket

1 medium sweet potato

1/4 brocoli

1/2 red pepper julienned

1/4 cucumber cut into slices

1/2 cup shredded purple cabbage

1/2 avocado

1/2 block tofu

1/2 cup rice noodles

1 tbsp tamari sauce

1 tbsp olive oil

Sprinkle of sesame seeds & sunflower seeds

1/4 cup desiccated coconut

Method

1. Preheat the oven to 180'C for 10 minutes.

2. Start with the base

I chose a big handful of rocket but you can choose any dark leafy greens. 

3. Choose a grain

I went with rice noodles but you can use brown rice, buckwheat, barley, cous cous or quinoa. Boil water with purple cabbage or beetroot to colour the noodles (optional). When water is boiling, take the pot off the heat and scoop out veggies. Place rice noodles in the water for 5 minutes. Once cooked, drain and squeeze lemon or lime juice onto the noodles to change the colour.  

4. Add a plant based protein

I selected coconut crumbed tofu but you can select any legume such as chickpeas, black beans, kidney beans, lentils or tempeh. Coconut crumbed tofu: cut 4 slices of tofu, rub a drizzle of olive oil and tamari/soy sauce and roll in desiccated coconut. Bake in the oven for approximately 10 mins on 180'C or until golden brown. I checked on mine every couple of minutes to make sure they didn't burn.  

5. Pick an array of colourful veggies

I like to have 1 starchy vegetable such as sweet potato, potato or squash. Cut the sweet potato into cubes, drizzle with tamari sauce and cook in oven for 20 minutes or until soft and crispy. I also added raw red pepper, cucumber, steamed broccoli and purple cabbage (that I used to colour the noodles). 
 

6. Healthy fats

I like to add avocado to just about anything, they are creamy and delicious! I also add a sprinkle of nuts and/or seeds, my favourite are sunflower seeds and sesame seeds. 

You don't have to stop there, I like to add some fruit such as berries and fermented foods like kimchi or sauerkraut which are great for gut health. 

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