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Vegan Buddha Bowl

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

50-60 minutes


4 people


  • Vegan Buddha Bowl Ingredients
  • 4 cups brown rice, cooked
  • 1-1/4 cups beets, shredded
  • 1-1/4 cups carrots, shredded
  • 1 cup toasted slivered almonds
  • 2 cups fresh spinach leaves
  • 1 pkg. extra firm tofu, cut in 1/2-inch cubes
  • Dressing
  • 1/3 cup nutritional yeast (such as Bragg's, Bob's Red Mill Large Flake, or Red Star)
  • 2 Tablespoons water
  • 3 Tablespoons tamari
  • 3 Tablespoons Apple Cider Vinegar
  • 1 clove garlic, crushed
  • 1 Tablespoon tahini
  • 3/4 cup Milanese Gremolata Olive Oil


  • Cook rice as directed on package. Set aside.
  • Sauté tofu cubes with peanut oil using a wok or large skillet.
  • Combine the yeast, water, tamari, vinegar, garlic, and tahini in a blender or food processor and blend. Gradually add the oil to form an emulsion.
  • Scoop the rice into 4 bowls and top with the veggies, almonds and sautéed tofu cubes.
  • Ladle the dressing over each of the 4 bowls.
  • Serve immediately while still warm.
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