Vegan Teriyaki Buddha Bowl. A delicious protein and fibre packed meal that is great for dinner or lunch as leftovers!
The delicious teriyaki over those veggies and tofu is pure heaven! I always feel so healthy after eating a bowl like this and my husband is a big fan of them.
This tofu buddha bowl recipe also a great meal to make at the beginning of the week so the individual ingredients can be used for meal prep!
With buddha bowls you can always switch up the ingredients! If you're not a fan of corn or bok choy, add in carrots and another leafy green. The world is your oyster when it comes to creating a Asian tofu buddha bowl!
Other recipes you may like!
For this recipe
You will need the following ingredients for my teriyaki tofu buddha bowl:
Ingredients
- 4 stems of Shanghai Baby Boy Choy
- 1 crown of broccoli chopped
- ⅔ cups of frozen corn
- 1 small Japanese sweet potato sliced horizontally (no need to peel)
- 1 avocado sliced
- 1 pack 210 g organic extra firm Tofu, diced
- ½ tsp of minced garlic
- sesame oil
- extra virgin olive oil
- 4-5 tbsp of store bought teriyaki sauce
- salt and pepper to taste
Equipment
- Required: 2 baking sheets
How to make a vegan teriyaki buddha bowl
- Preheat your oven to 425 degrees F. On a large lined baking sheet, place your broccoli florets on it. Drizzle 1 tbsp sesame oil + 1 tbsp of olive oil and massage into florets. Season with salt and pepper.
- On a smaller lined baking sheet, place your sliced sweet potatoes on it. Drizzle ½ tsp of sesame oil, season with salt and pepper and massage into the potatoes. Bake both broccoli and potatoes for 40 minutes in the oven.
- Meanwhile, in a non-stick pan set on low-medium heat, add 1 tsp of sesame oil. Throw in minced garlic and fry until fragrant. Then slowly add in diced tofu. Fry until browned on each side for 7 minutes. In the last minute, pour in 4-5 tbsp of teriyaki sauce until it bubbles. Remove off heat and with a slotted spoon scoop out diced Tofu only leaving the sauce in the pan for drizzling later.
- In a small pot filled with water set on high heat, boil corn and bok choy until both are soft, approx 5 minutes. Strain and set aside.
- Slice avocado in half, depitt the avocado seed and scoop the meat out with a large spoon. Set aside.
Assembly time:
- In a deep medium size bowl, arrange your cooked vegetables into sections or however you desire. I start by filling the bowl with what I have most of which is the broccoli and once I have a base, I can begin topping it off with the corn, bok choy, avocado, sweet potatoes allowing the broccoli to peek out.
- Lastly, I'll drizzle overtop with teriyaki sauce. Repeat the same process for the second bowl. Serve immediately and enjoy!
Why do I use organic non-GMO tofu?
I learned in my nutrition studies that over 90% of genetically modified soy products are sprayed heavily with pesticides to fight pests. So I try to avoid consuming soy products that are not organic or non-GMO.
Of course, I can't be buying everything that is organic because it can be very expensive but I do try where I can.
Give it a try!
Well I hope you give my Vegan Teriyaki Buddha Bowl recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this teriyaki buddha bowl recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my vegan teriyaki buddha bowl, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Vegan Teriyaki Buddha Bowl
Ingredients
- 4 stems Bok Choy
- 1 crown broccoli chopped
- ⅔ cups frozen corn
- 1 small sweet potato Japanese kind, unpeeled and sliced into medallions
- 1 avocado sliced
- 210 grams tofu extra firm
- ½ tsp garlic minced
- sesame oil
- extra virgin olive oil
- 4-5 tbsp teriyaki sauce store bought
- salt and pepper to taste
Instructions
- Preheat your oven to 425 degrees F. On a large lined baking sheet, place your broccoli florets on it. Drizzle 1 tbsp sesame oil + 1 tbsp of olive oil and massage into florets. Season with salt and pepper.
- On a smaller lined baking sheet, place your sliced sweet potatoes on it. Drizzle ½ tsp of sesame oil, season with salt and pepper and massage into the potatoes. Bake both broccoli and potatoes for 40 minutes in the oven.
- Meanwhile, in a non-stick pan set on low-medium heat, add 1 tsp of sesame oil. Throw in minced garlic and fry until fragrant. Then slowly add in diced tofu. Fry until browned on each side for 7 minutes. In the last minute, pour in 4-5 tbsp of teriyaki sauce until it bubbles. Remove off heat and with a slotted spoon scoop out diced Tofu only leaving the sauce in the pan for drizzling later.
- In a small pot filled with water set on high heat, boil corn and bok choy until both are soft, approx 5 minutes. Strain and set aside.
- Slice avocado in half, depitt the avocado seed and scoop the meat out with a large spoon. Set aside.
Assembly time:
- In a deep medium size bowl, arrange your cooked vegetables into sections or however you desire. I start by filling the bowl with what I have most of which is the broccoli and once I have a base, I can begin topping it off with the corn, bok choy, avocado, sweet potatoes allowing the broccoli to peek out.
- Lastly, I'll drizzle overtop with teriyaki sauce. Repeat the same process for the second bowl. Serve immediately and enjoy!
Easy, healthy and delicious. I love this recipe because it's so simple and it works well as I meal prepare for the week.