Get on board with this squash Buddha bowl loaded with tofu and veggie atop delicious coconut rice.
I think there are two ways to look at what has become known as a “Buddha Bowl” …
1. Trendy Instagram silliness
2. The greatest food invention ever 
I am on Team #2. After all, who decided that a dinner should be a piece of meat, two sides and a starch? I am so not here for that! And you guys know my feelings about meat… it’s simply not required, full stop.
This is my favorite kind of dinner to have after coming home from the gym. You’ve got enough carbs to make you feel like you won’t kill someone, but they aren’t the only filling part of the meal. Tons of fiber from piles of plant goodies. And protein like whoa from seared tofu and healthy fat from avocado. Really, all that’s missing is a beer (to replace electrolytes, right???)
Also, you may notice the absence of a sauce in the photo… I am all for a drizzle of sriracha, but I don’t always use sauce outside of that and some high quality extra virgin olive oil. Once again, just not necessary! But if you feel differently, I also think sriracha mayo or yogurt is generally a good idea.
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Tofu and Squash Buddha Bowl
- Total Time: 60 minutes
- Yield: Serves 2
- Diet: Vegan, Vegetarian
Description
Hearty and healthy, this vibrant bowl is packed with roasted squash, crispy tofu, and pomegranate seeds. Perfect for a satisfying weeknight meal.
Ingredients
- 2 cups (473 ml) white basmati rice
- 1 can (2 cups) full-fat coconut milk
- 2 cups (473 ml) water
- 1/2 tsp salt
- 1 block tofu
- 1 avocado
- 1 whole delicata squash
- 4 cups (946 ml) spinach
- 1/4 cups (60 ml) pomegranate seeds
- sesame seeds
Instructions
- Preheat oven to 425°F (224°C).
- Toss delicata squash in oil and salt, and roast for 20 minutes, or until golden brown.
- Cook rice by simmering in water, salt, and coconut milk for about 20 minutes, or until all water is absorbed.
- Cut tofu into 1/2 inch slices, and dry using a paper towel. Season with salt.
- Heat 1/8 inch of oil in a skillet over medium heat and fry tofu until each side is golden brown.
- Chop cooked tofu into crouton-sized pieces.
- Remove tofu from pan and wilt spinach in remaining oil, seasoning with salt.
- Build two bowls: rice on the bottom, followed by tofu, squash, and spinach.
- Top with avocado slices, pomegranate seeds, and sesame seeds.
Notes
- For extra crispy tofu, press it to remove excess water before slicing and pan-frying.
- Substitute butternut squash or kabocha squash for delicata squash if desired. Adjust roasting time as needed.
- Store leftover rice and roasted squash separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 15
- Sodium: 400
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 10
- Protein: 20
- Cholesterol: 0
Frequently Asked Questions
What type of squash works best for the Buddha bowl?
You can use butternut squash or acorn squash, as both have a sweet flavor and pair well with the tofu and coconut rice.
How do I achieve the perfect sear on the tofu?
Press the tofu to remove excess moisture, then cut it into cubes and cook in a hot pan with a bit of oil until golden brown on all sides.
Can I substitute the coconut rice with another type of rice?
Yes, you can use jasmine or basmati rice, but keep in mind that it won’t have the same creamy texture and flavor that coconut rice provides.
looks very healthy and delcious thanks for sharing