Buddha - Group Bowl Recipe
Serves Up to 10. It starts with our organic sesame glazed tofu sliced in a pan next to our rice & quinoa blend for your base. Next is a pan with all your fixings to add on top, which include our spicy roasted broccoli salad, shredded carrot, citrus cabbage slaw, and cilantro. Then, finish off with a sprinkle of toasted peanuts and a drizzle of our peanut mango dressing that are served on the side.
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Ingredients
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Base
Toppings
Peanut Mango Dressing
Method
Prepare the Base
- 1
- 2
Prepare Tofu
Slice the block of organic sesame glazed tofu into 1-inch cubes. In a non-stick skillet over medium heat, add the tofu cubes and cook for about 5-7 minutes until golden brown on all sides. Remove from heat and set aside.
Prepare the Toppings
- 3
Roast Broccoli
Preheat the oven to 425°F (220°C). On a baking sheet, toss 4 cups of broccoli florets with 2 tbs of olive oil, 1 tsp of garlic powder, and 1 tsp of cayenne pepper. Spread in a single layer and roast for 20-25 minutes until tender and slightly charred.
- 4
Prepare Peanut Mango Dressing
- 5
Make the Dressing
In a mixing bowl, combine 1 cup of peanut butter, 1 cup of mango puree, 3 tbs of soy sauce, 2 tbs of lime juice, and 3 tbs of water. Whisk until smooth. Adjust the consistency as needed by adding more water.
Assemble the Bowl
- 6
Build the Buddha Bowl
In a large serving bowl, layer the rice & quinoa blend at the bottom. Top with the golden-brown tofu, followed by the roasted broccoli, shredded carrots, citrus cabbage slaw, and chopped cilantro. Sprinkle with crushed toasted peanuts and serve the peanut mango dressing on the side.
