Summer Buddha Bowl

Healthy, summery and a lovely array of flavours – get creative and enjoy 🙂

Easy recipeEasy Gluten free Wheat free Low fat, low sugar, diabetic friendly
Add to favourites

Click on a star to rate this recipe!

Average rating 4 / 5. Vote count: 12

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

20 min

Cook time

30 min

Total time

50

Meal

  • mains
  • lunches

Servings

2

Kcal

775

Carbs

77.2 g

Protein

26.3 g

Fat

45.6 g

* Nutritional information per serving. * For a lower fat version, halve the amount of tahini and olive oil.

Ingredients

Roasted broccoli 

  • Half a head of broccoli, broken into florets
  • 1 tsp cumin seeds
  • 1 tbsp olive oil

Quinoa

  • 100g/⅗ cup (uncooked) quinoa, rinsed and cooked according to the instructions on the packet

Butternut squash

  • 400g/2 cups butternut squash, cubed
  • 1 tsp paprika
  • 1 tsp olive oil

Tofu

(use this recipe or our Easiest Tofu Recipe Ever)

  • 150g/¾ cup firm tofu, drained and patted down with kitchen roll or a tea towel
  • 1 tbsp soy sauce
  • 1 tbsp rose harissa paste (eg Belazu)

Veg/Salad

  • Use veg/salad of your choice eg avocado, cucumber, lettuce, tomatoes, grated red cabbage, pomegranate seeds

Tahini dressing

  • 2 tbsp tahini
  • 2 tbsp lemon juice (fresh or bottled)
  • 2 tbsp olive oil
  • 2 tbsp water
  • Pinch salt

Instructions

Roasted broccoli

  • Preheat the oven to 180°C/350°F/Gas Mark 4.
  • Drizzle with some olive oil and the cumin seeds and make sure it’s fully coated.
  • Bake for around 20 minutes or until the florets are lightly golden.

Butternut squash

  • Drizzle the cubes with olive oil and paprika and make sure it’s fully coated.
  • Bake for around 30 minutes or until soft and golden, turning once.

Tofu

  • While the vegetables are roasting, lightly fry the tofu cubes in a little oil until golden. Add the soy sauce and rose harissa. Taste and add a little salt if necessary.

Tahini sauce

  • Mix all the ingredients thoroughly in a mug.

Assembly

  • In two wide shallow bowls, arrange all of the different ingredients into sections then drizzle with the tahini sauce.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Quick Black Eyed Bean Curry

Add to favourites
This curry is healthy, delicious, easy to make and certainly not lacking in flavour. Add to the list of weekly staples 🙂

Speedy Marinated Tofu

Add to favourites
This tofu makes the perfect accompaniment to lots of dishes from Buddha bowls, pasta, salads (cold and warm), poke bowls, stir fries, noodle dishes – just about anything really! We…

Thai Yellow Curry

Add to favourites
This fragrant Thai curry takes just 40 minutes to make and even includes a homemade curry paste! It’s perfect for curry night, and isn’t too spicy.

Tofu Pad Thai

Add to favourites
Pad Thai is a classic meal from Thailand. It pairs sweet, salty, sour and spicy perfectly. Serve with chilli flakes, extra peanuts and soy sauce so you can customise it…

Greek Beans with ‘Feta’ & Olives

Add to favourites
This dish is the ultimate in summer comfort food — think hearty butter beans, rich tomato sauce, fluffy ‘feta’ and a sprinkling of fresh herbs 🙂