This plant-based recipe from UPMC's Catering Department is a delightful blend of vibrant flavors and textures all in one bowl.
With a colorful mix of fresh veggies, quinoa, tofu, and spicy vinaigrette, the Buddha bowl is quick and easy. It's sure to become a favorite for those seeking a tasty, meat-free lunch or dinner.
Add roasted cauliflower florets or roasted edamame to your buddha bowl for additional toppings.
What You Need to Make Plant-Based Buddha Bowls
For the spicy Thai dressing
- 1 lime.
- 1 tsp. Dijon mustard.
- 2 fresh garlic cloves, peeled and diced.
- 4 green onions, chopped.
- 1 tsp. parsley flakes.
- 1 cup vegetable oil.
- 1 tsp. kosher salt.
- ¼ cup teriyaki sauce.
- 4-1/2 oz. Thai sweet chili sauce.
- 1 oz. Mirin rice cooking wine.
- 1 tsp. crushed red pepper
For the Buddha bowl
- 2 oz. fresh, shredded kale blend.
- 1 oz. fresh, pre-shredded carrot.
- ¼ oz. green onion, chopped.
- 3 oz. Ancient Harvest™ quinoa, Ancient Grain Blend.
- 3 oz. Asian tofu.
- 1 serv. roasted cauliflower florets.
- 1 serv. roasted edamame.
- 1-1/2 oz. spicy Thai vinaigrette.
How to Make Spicy Thai Dressing
- Squeeze the juice from the fresh lime.
- Place all ingredients in a container with a tight-fitting lid, such as a deli container or mason jar.
- Shake well to emulsify.
- Chill in fridge for service.
How to Make Buddha Bowls
- Aesthetically arrange ingredients in a large serving bowl.
- Top with chilled Thai vinaigrette and serve.
Spicy Thai Vinaigrette and Meatless Buddha Bowl Nutrition Facts
Spicy Thai dressing
Yield: 10
Portion: 1-1/2 oz.
- Calories = 247 kcal.
- Carbs = 12.5 gm.
- Protein = 0.6 gm.
- Fat = 21.8 gm.
- % Cal./Fat = 79.8%.
- Chol. = 0 mg.
- Sodium = 780 mg.
- Fiber/Dietary = 0.2 gm.
- Calcium = 8 mg.
Buddha bowl
Yield: 1
Portion: 1 serving
- Calories = 979 kcal.
- Carbs = 113.8 gm.
- Protein = 32.8 gm.
- Fat = 43.8 gm.
- % Cal./Fat = 40.3%.
- Chol. = 0 mg.
- Sodium = 1842 mg.
- Fiber/Dietary = 15.4 gm.
- Calcium = 189 mg.
