Carly's Buddha Bowl is plant packed. Overflowing with sauteed mushrooms and broccolini, sauteed tofu and marinated Asian cucumber salad, this nutrient filled bowl will fuel you for the entire day.
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5 from 1 vote

Carly's Buddha Bowl

Carly's Buddha Bowl is plant packed. Overflowing with sauteed mushrooms and broccolini, sauteed tofu and marinated Asian cucumber salad, this nutrient filled bowl will fuel you for the entire day.
Prep Time15 mins
Cook Time20 mins
Course: Bowl, Buddha Bowl, Lunch
Cuisine: American
Keyword: Broccolini, Carrots, Cucumber, Mushrooms, Tofu
Servings: 2
Calories: 536kcal
Author: Over Ordering In

Ingredients

Asian Cucumber Salad

  • 1 medium cucumber
  • 1/4 a sweet onion
  • rice vinegar a few dashes
  • sesame seeds as many as you like
  • red pepper flakes a few dashes
  • salt a pinch

Tofu

  • 1 block firm tofu
  • sesame oil enough for sauteing
  • soy sauce enough to flavor tofu - as little or as much as you prefer
  • 8 ounces mushrooms washed, dried and sliced

Broccolini

  • 1 bunch broccolini washed and bottom hard part of stems cut off
  • 1 clove garlic minced
  • sesame oil enough for sauteing
  • 1/4 cup water
  • salt and pepper to taste

Other Veggies -

  • 1 carrot
  • arugula or lettuce of your choice to put in bottom of bowl
  • cooked quinoa to add in bottom of bowl
  • sriracha optional

Instructions

Asian Cucumber Salad

  • Use mandolins or slice the cucumber and and sweet onion super thin. Mix in some rice vinegar, sesame seeds, a little salt and crushed red pepper and let sit in fridge to marinate.

Tofu -

  • Drain a block of firm tofu and slice into 1/2 inch squares. Sauté in a little sesame oil over med/high heat until starting to brown on all sides. Add soy sauce and cook for a few more minutes. Once done set aside.
  • In the same pan, add a little more sesame oil and cook the sliced mushrooms the same way as the tofu. Set Aside.

Broccolini -

  • Sauté some minced garlic in sesame oil on medium heat for a few minutes until fragrant. Add the broccolini and cook for a few minutes more. And 1/4 cup water to pan and cover to steam for a few minutes until bright green and easily pierced by a fork. Take off top and finish cooking until water is gone. Add a little salt and pepper to taste.

Other Veggies and Putting Bowl Together -

  • Using a peeler, peel 1 large carrot into ribbons. If you like, throw it in the pan after you’re done cooking the mushrooms and cook over med/high heat for a few minutes until softer and started to brown (can also keep raw).
  • Create bowl by layering lettuce (I used arugula, quinoa) and your cooked toppings. Add sriracha over tofu if you want some heat.
  • Enjoy!

Nutrition

Calories: 536kcal | Carbohydrates: 29g | Protein: 29g | Fat: 36g | Saturated Fat: 5g | Sodium: 720mg | Potassium: 740mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6823IU | Vitamin C: 88mg | Calcium: 431mg | Iron: 6mg