Buddha Bowls & Sauces

You can’t go wrong with a bowl filled with veggies and topped with luscious sauces. These are just four of my most recent creations I hope they inspire you to create your own!

Tofu Salad Bowl

Steamed Broccoli, Guacamole, Romaine, Onion, tomato, brown rice, Roasted tofu (click here for the recipe)

Vinaigrette Dressing (serves 2)

In a mason jar or small tupper ware shake the heck out of the following ingredients

4 Tbl Balsamic Vinegar

3 Tbl Olive Oil

pinch of salt and pepper

1/4 teaspoon garlic powder

1/4 tsp onion powder

1/4 tsp paprika

1/4 tsp dried oregano

squeeze of lemon juice

Buffalo Cauliflower Bowl with Buffalo Mayo Dressing

Beyond Meat Plant based sausage pan fried and crumbled, right rice or brown rice, spring salad mix, red pepper, onion and sourdough discard air fried cauliflower (treat the cauliflower like the tofu for this recipe link) when the cauliflower is complete just toss it with some of your favorite buffalo sauce!

Buffalo Mayo Dressing (serves 2)

whisk together the following

4 Tbl Buffalo Sauce (I use this one)

3 Tbl Vegan Mayo

1-2Tbl water depending on how loose you want your dressing

Thai Peanut Bowl

Brown Rice Pad Thai Noodles, steamed broccoli, shredded carrots, onion, celery, red cabbage and air fried tofu recipe (see below)

Simple Air Fried Tofu (or pan fried)

Marinade: whisk together the following

4 Tbl soy sauce

2 Tbl sesame oil

1 Tbl apple cider vinigar

1 tsp garlic powder

1 tsp onion powder

1/2 tsp chili powder

pinch of pepper

Press an extra firm block of tofu for 20min or use vacum packed tofu which has very little water. Cube the pressed tofu and marinate in a zip lock for 20min or overnight. Drain the marinade and Toss tofu with 2-3 Tbl corn starch until lightly coated and spread evenly into your air fryer on high for 20 min (toss a the 10 min mark) . Alternately you can throw the marinade and tofu into a non stick pan and pan fry on the stove top over medium heat, tossing often until evenly browned.

Creamy Peanut Sauce (serves 2)

3 Tbl all natural sugar free peanut butter

1 Tbl apple cider vinigar

1 Tbl soy sauce or liquid aminos

2 Tbl of water (can add more to loosen if too thick depending on your PB choice)

1 tsp fresh grated ginger

1 tsp sriracha sauce

Mexi Inspired Bowl

vegan chorizo, sliced avocado, cucumber, red cabbage, radish, romaine

Lime Crema (serves 2)

Mix all ingredients well or if using silken tofu blend in a blender

3 Tbl Vegan Mayo (can also use silken tofu)

Juice from 1 lime

pinch of cumin powder

pinch of salt and pepper