Jul 14 2026
Restaurants›Gas Lamp Grille›Vegan "buddha" Bowl Recipe

Vegan "buddha" Bowl Recipe

Inspired by Gas Lamp Grille
Time1h
Serves4

Make Vegan "buddha" Bowl Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Grains & Base

Roasted Vegetables

Baked Tofu

Salad Components

Tahini Dressing

Garnish & Optional

Method

Grains & Base

  1. 1

    Cook rice

    Rinse 1 cup brown rice under cold water. Combine rice, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 40–45 minutes until water is absorbed and rice is tender. Remove from heat, keep covered and rest 10 minutes, then fluff with a fork.

Roasted Vegetables

  1. 2

    Prepare veggies

    Preheat oven to 425°F (220°C). Cut broccoli into bite-sized florets. Peel and dice sweet potato into 1/2-inch cubes. Core and slice red bell pepper into strips.

  2. 3

    Season and roast

    On a rimmed baking sheet toss broccoli, sweet potato, and bell pepper with 2 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer (use two sheets if crowded). Roast 22–28 minutes, tossing once halfway, until sweet potato is tender and edges are golden. Remove from oven and keep warm.

Baked Tofu

  1. 4

    Press and cube tofu

    Drain tofu and press for 15–30 minutes to remove excess moisture (use a tofu press or wrap in towel with weight on top). Cut into 1-inch cubes.

  2. 5

    Marinate

    In a bowl whisk 2 tbs tamari, 1 tbs maple syrup, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp garlic powder. Add cubed tofu and gently toss to coat. Let marinate 10–15 minutes (or longer for more flavor).

  3. 6

    Coat and bake

    Preheat oven to 400°F (200°C) if not already hot. Toss marinated tofu with 1 tbs cornstarch to lightly coat (this creates a crisp exterior). Arrange tofu on a parchment-lined baking sheet in a single layer. Bake 18–25 minutes, flipping once halfway, until edges are golden and slightly crisp. Optionally broil 1–2 minutes at the end for extra color. Remove and keep warm.

Salad Components

  1. 7

    Prepare fresh components

    While rice and vegetables cook, rinse and dry baby spinach. Shred carrot, slice cucumber, and ensure edamame is cooked (steam or boil 3–5 minutes if frozen). Toss these together or keep separate for bowl assembly.

Tahini Dressing

  1. 8

    Make dressing

    In a small bowl whisk 3 tbs tahini with 2 tbs lemon juice, 3 tbs warm water to loosen, 1 tsp maple syrup, 1 tsp soy sauce, and 1 minced garlic clove. Taste and adjust: add more water to thin, more lemon for acidity, or a pinch of salt if needed. If too bitter, add a touch more sweetener.

Garnish & Assembly

  1. 9

    Assemble bowls

    Divide cooked brown rice between 4 bowls (about 1/2 cup cooked rice per serving as a base; adjust to preference). Arrange roasted vegetables, baked tofu, baby spinach, shredded carrot, sliced cucumber, and edamame in sections over the rice so each bowl is colorful.

  2. 10

    Finish and serve

    Drizzle each bowl with tahini dressing (about 1–2 tbs per bowl). Sprinkle with 1 tsp sesame seeds and 1 tbsp sliced green onion across all bowls (or distribute per bowl). Add sriracha to taste. Serve immediately while tofu and roasted veggies are warm.

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