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  • Payton Pinsky

Peanut Tofu Buddha Bowl


I have been looking for new ideas for lunch, and decided to try meal prepping a "Buddha Bowl" this week. I'm honestly upset with myself for how long it took me to finally do this! I made enough of this to last for lunches throughout the week. This specific bowl is topped with crispy tofu, roasted sweet potatoes, shredded carrots and zucchini noodles. The homemade peanut sauce is what really takes the cake on the recipe. Let's get cooking!

Ingredients:1 Package Extra Firm Tofu

1 Large Sweet Potato

1 Large or 2 Medium Zucchinis

2 Carrots

1 Cup Brown Rice

Olive Oil

Garlic Salt and Pepper

Peanut Sauce: 1/3 Cup Peanut Butter

Juice from 1/2 an Orange

2 Cloves Garlic

3 Thin Slices of Ginger

3 Tbs Maple Syrup/Agave/Sugar

Squirt or 2 of Sriracha (optional)

3 Tbs Soy Sauce


  1. Make your rice according to package. If meal prepping, store in an airtight container in the fridge once done cooking.

  2. Preheat oven to 425 degrees F. Press the water from your tofu by placing it wrapped in a napkin between 2 plates. Set a couple of heavy cans on top for about 10-15 minutes minimum.

  3. Peel and dice your sweet potato. Toss in a bowl with olive oil, salt and pepper. Lay on a foil lined baking tray. Slice your tofu into squares. Toss in the bowl with oil and seasonings. Add to the same baking tray as your sweet potatoes and bake for 30 minutes, flipping half way.

  4. Use a spiralizer to spiral your zucchini. Shred your carrots and store together in a tupperware in the fridge.

  5. Make your peanut sauce by blending ingredients together until smooth.

  6. If meal prepping, store items separately and build your bowl each day for lunch. This meal can be made in smaller amounts for a nice dinner! Enjoy!

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