23 Mar Smoky Tofu & Kabocha Squash Buddha Bowls {oil-free}
The beautiful result of a combination of leftovers in the fridge. I don’t know about you, but when we are able to put together not only a beautifully presented but also delicious and hearty meal solely from the leftovers we have in our refrigerator, I feel very accomplished ????
There’s something about a good hearty buddha bowl that just brings a smile to my face–especially one filled with some of our favorite savory ingredients– and I hope that this recipe will help do the same for you 🙂
For this recipe I used my favorite stove top Smoky Tofu recipe, but any method/flavor of your choice would work! There is even a lot of premarianted tofu options at the market, such as Whole Foods, Sprouts, and Trader Joe’s to name a few. 
If you haven’t tried kabocha squash yet, you MUST, and this is the perfect excuse to :p If you saw my previous posts on How To Roast Kabocha Squash + my Roasted Kabocha Squash Breakfast Bowls, you’ll see that I basically professed my love to this vegetable…but I promise you that my statements are completely justified, and you too will FALL IN LOVE ❤️
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Smoky Tofu & Kabocha Squash Buddha Bowls {easy + oil-free}
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4
- Category: Entree
- Cuisine: Vegan
Ingredients
- 1 recipe smoky tofu*
- 1 kabocha squash, roasted
- 2 cups cooked sweet simple beans
- 1 medium zucchini, shredded
- 1 cup cherry tomatoes, halved
- 2 bunches curly kale, chopped
Turmeric rice
- 1 1/2 cups brown rice
- 3 cups water
- 1/2 teaspoon turmeric
Roasted cauliflower
- 1 head cauliflower, chopped
- 1/3 tsp salt
- 1/4 tsp black pepper
Top with:
- 1/4 cup cilantro, roughly chopped
- Fresh lemon juice
- Avocado
- Seasonings, such as: Nutritional yeast, paprika, dried chives, black pepper, etc.
Instructions
Kale
- Bring 1 1/2 cups of water to a boil. Once boiling, set to low heat and place in kale.
- Allow kale to cook for 2-3 minutes, or until bright green and soft.
- Drain and serve.
Turmeric rice
- Rinse rice thoroughly.
- Pour rice into a rice cooker or pressure with the remaining ingredients. Cook according to manufacturers instructions.
- If using a pot, place rice and remaining ingredients into a small pot and bring to a boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer until liquid is completely absorbed and rice is tender, about 40 minutes.
- Remove from heat and set aside for 10 minutes, then uncover and fluff with a fork. Try your best to not open the pot during this entire process!
Roasted cauliflower
- Preheat oven to 400F and line a large baking sheet with parchment paper.
- Toss the cauliflower with salt and pepper, then pour onto the baking sheet and bake for 30-35 minutes or until browned.
Assembly:
- Divide all ingredients into 4 and add them into bowls or plates.
- Top with cilantro, fresh lemon juice, avocado and seasoning(s) of choice.
Notes
-In order to minimize the time this bowl takes, you can cook the ingredients at the same time- i.e. roast the kabocha and cauliflower while cooking the rice and as those bake/cook, you can prepare the kale, fix-ins, etc. What I like to do is preparing and saving the different components of the bowl separately, then combine when ready to eat.
-Add any seasoning of choice to the cauliflower (curry works great!) + pair this bowl with any desired dressings or sauces 🙂
-If needed, you can opt to purchase a premarianted tofu at the market, such as Whole Foods, Sprouts, and Trader Joe’s to name a few.
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