Go Back
Vegan buddha bowl - Dr. Pingel

Vegan Buddha Bowl with Garlicky Tahini Dressing February 29, 2020

Total Time 25 mins
Servings 2



  • 3-4 oz extra firm, non-GMO organic tofu
  • 1/4 cup coconut aminos
  • 3/4 cup sprouted brown rice
  • 1/2 cup shredded carrots
  • 1/2 cup steamed broccoli
  • 1/2 cup sliced cucumber
  • 1/8 red onion, sliced
  • 1/8 small red cabbage, sliced
  • 1/2 cup cooked sweet potatoes

Garlicky Tahini Dressing

  • 1/4 cup tahini
  • 1/2 tbsp garlic powder
  • 2-3 tbsp avocado oil 
  • Juice of ½ lemon
  • Sea salt and black pepper, to taste
  • Spices such as smoked paprika, cumin, chili powder, onion powder, etc., to taste (optional)


  • Preheat the oven to 400 degrees F.
  • Meanwhile, in a small bowl, marinate the tofu in the coconut aminos.
  • On a greased baking sheet, place the tofu and bake for 20 minutes.
  • Meanwhile, in a high-speed blender, combine all the dressing ingredients and blend on high until well-combined. Season to taste with the recommended spices.
  • Distribute all the ingredients evenly into two bowls, beginning with the rice and vegetables.
  • Add the remaining ingredients and top with the dressing. Serve and enjoy!