Jul 14 2026
Restaurants›Heather's›Buddha Bowl Recipe

Buddha Bowl Recipe

Inspired by Heather's
Time1h 15m
Serves4

Coconut Jasmine Rice, Roasted Sweet Potato, Kale, Cauliflower, Red Peppers, Pickled Red Onion, Fried Curry Tofu, & Cilantro Chutney

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Coconut Jasmine Rice

Roasted Sweet Potatoes

Vegetables

Pickled Red Onion

Fried Curry Tofu

Cilantro Chutney

Method

Coconut Jasmine Rice

  1. 1

    Cook the Rice

    In a medium saucepan, rinse the jasmine rice under cold water until the water runs clear. Add the rinsed rice, coconut milk, water, and salt to the saucepan. Bring to a boil over medium-high heat.

  2. 2

    Simmer

    Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15-20 minutes, or until the rice absorbs all the liquid.

  3. 3

    Fluff and Set Aside

    Remove the saucepan from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork and set aside.

Roasted Sweet Potatoes

  1. 4

    Preheat Oven

    Preheat your oven to 400°F (200°C).

  2. 5

    Prepare Sweet Potatoes

    Peel and cube the sweet potatoes into bite-sized pieces. In a large bowl, toss the sweet potatoes with olive oil, salt, and black pepper.

  3. 6

    Roast

    Spread the sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and golden brown, stirring halfway through.

Vegetables

  1. 7

    Sauté Kale

    In a skillet over medium heat, add a splash of olive oil. Add kale and sauté for about 5 minutes until wilted. Season with salt and pepper to taste.

  2. 8

    Cook Cauliflower

    In a separate pot, steam or blanch the cauliflower florets for about 5-7 minutes until tender but still crisp.

  3. 9

    Slice Red Pepper

    While the kale and cauliflower are cooking, slice the red bell pepper into thin strips.

Pickled Red Onion

  1. 10

    Slice Onion

    Thinly slice the red onion and place it in a bowl.

  2. 11

    Pickling Mixture

    In a small saucepan, combine apple cider vinegar, sugar, and salt. Bring to a simmer over medium heat until the sugar dissolves.

  3. 12

    Pickle the Onions

    Pour the hot pickling mixture over the sliced onions. Let sit for at least 30 minutes to pickle.

Fried Curry Tofu

  1. 13

    Prepare Tofu

    Drain the tofu and press it to remove excess moisture. Cut it into cubes.

  2. 14

    Fry Tofu

    In a skillet, heat olive oil over medium-high heat. Add the cubed tofu and sprinkle with salt and curry powder. Fry for about 10-15 minutes, turning occasionally until golden and crispy on all sides.

Cilantro Chutney

  1. 15

    Blend Ingredients

    In a blender or food processor, combine fresh cilantro, lime juice, garlic, and salt. Blend until smooth.

  2. 16

    Adjust Seasoning

    Taste and adjust seasoning as necessary. You can add more lime juice or salt if desired.

More from Heather's