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Smoky Tofu & Kabocha Squash Buddha Bowls {easy + oil-free}

Ingredients

Turmeric rice

Roasted cauliflower

Top with:

Instructions

Kale

  1. Bring 1 1/2 cups of water to a boil. Once boiling, set to low heat and place in kale.
  2. Allow kale to cook for 2-3 minutes, or until bright green and soft.
  3. Drain and serve.

Turmeric rice

  1. Rinse rice thoroughly.
  2. Pour rice into a rice cooker or pressure with the remaining ingredients. Cook according to manufacturers instructions.
  3. 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.
  4. 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

  1. Preheat oven to 400F and line a large baking sheet with parchment paper.
  2. Toss the cauliflower with salt and pepper, then pour onto the baking sheet and bake for 30-35 minutes or until browned.

Assembly:

  1. Divide all ingredients into 4 and add them into bowls or plates.
  2. 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.