Rainbow Buddha Bowl with Coconut Almond Sauce

Written By Shaina Savoy

Jonathan and I were so honored to be hosted on Matt Segal’s “Never Skip Dinner” YouTube series! It was a blast climbing and making a nourishing, balanced plant-based meal for everyone at the end of the day.

Watch the episode above if you haven’t already done so!

In the episode, I made one of my favorite go-to recipes: Rainbow Buddha Bowl with Coconut Almond Sauce.

It might feel like there are a lot of components—and admittedly there kind of are—but it all comes together in about 45-minutes! And during that 45-minute time, I’m able to even wash most of the dishes! Bonus.

It also makes great leftovers or meal prep :)

I love this recipe because it’s flavorful, and also SO colorful. As a result, it’s packed with a wide variety of vitamins, minerals, and antioxidants.

Here’s a little nutrient breakdown:

  • Brown rice - Provides resistant starch and fiber that your gut bacteria love to feed on, and healthy carbohydrate! Additionally it’s a good source of B vitamins (B1, B3, B6, B5), magnesium, phosphorous, zinc, copper, manganese, selenium, and even protein!

  • Super Firm Tofu - Excellent source of protein! Additionally a great source of calcium, copper, manganese, selenium, vitamin A, iron, magnesium, phosphorous, and zinc.

  • Red Cabbage - Fiber and antioxidants! Vitamin C, vitamin K, vitamin A, folate, calcium, and magnesium.

  • Carrots - More fiber and antioxidants. Vitamin A, biotin, potassium, vitamin k and several B vitamins.

  • Red Pepper - MORE fiber and antioxidants. Vitamin C, vitamin A, vitamin E, potassium, folate, and more!

  • Edamame - Folate, vitamin K, copper, phosphorus, iron, magnesium, potassium, thiamine, riboflavin, calcium, and protein!

  • Almonds - (In the sauce!) Vitamin E, manganese, magnesium, healthy fats, and protein!

  • Green onion - Vitamin C, vitamin k, and folate.

THE RECIPE

INGREDIENTS

For the Baked Tofu

  • 1 package super firm high protein tofu

  • 2 tablespoons soy sauce or gluten-free tamari

  • 2 teaspoons garlic powder

  • 1 teaspoon black pepper

For the Almond Coconut Sauce

  • 3 tablespoons almond butter

  • 1 tablespoon sriracha or chili garlic paste

  • 1 tablespoon maple syrup

  • 2-3 tablespoons gluten-free tamari or soy sauce -OR- 1.5-2 tbsp liquid aminos (add slowly and taste)

  • 1/4 cup light coconut milk (+ more to thin)

For the Bowls

  • 1 cup cooked shelled edamame

  • 5 cups roughly chopped red cabbage

  • 2 medium-large carrots, grated 

  • 1.5 cups cooked brown or mixed wild rice (about 1 cup dry)

  • 1 cup diced red pepper

  • 1/2 cup diced green onion

  • Sesame seeds

INSTRUCTIONS

  • Pre-heat the oven to 425 F.

  • If you don’t have cooked rice on hand, start preparing that now according to package instructions. Depending on the type of rice used, you may need up to 45 minutes to cook it.

  • RICE: Rinse your rice and start cooking according to package instructions. If you’re cooking via stovetop, you’ll want to put the rice on first. If using an instant pot/pressure cooker, I start the rice after I put the tofu in the oven.

  • TOFU: Cube into 1-inch squares and toss in a bowl with the soy sauce or tamari, black pepper and garlic powder. Prepare a baking sheet by lining it with parchment paper. Place the cubed tofu on the tray (spread out evenly so the pieces don’t touch) and spoon the rest of the marinade that’s leftover in the bowl onto each piece of tofu. Don’t forget this step! Bake for 30-40 minutes, flipping once about 20 minutes through. The longer they bake, the chewier they get so just bake to your desired tenderness.

  • ROASTED CABBAGE: Place the sliced cabbage on a large baking tray or two small ones in one layer. Add 1 tsp oil and sprinkle with salt and pepper. Roast in the oven for roughly 30 minutes until starting to brown and crisp. This can go in the oven at the same time as the tofu.

  • EDAMAME: If you don’t have cooked edamame on hand, get that going after you get the tofu and cabbage in the oven. Cook according to package instructions. I just throw mine in a bowl with some water and then in the microwave. It will only need a few minutes. Once cooked, set aside until you’re ready to assemble the bowls.

  • While everything is cooking, dice the red pepper and green onion, set aside. Grate the carrot and set aside. I like to use my food processor for this personally.

  • SAUCE: Whisk all of the sauce ingredients minus the soy sauce together in a jar or container until smooth and creamy. Slowly add the soy sauce in increments, tasting the sauce as you go, until desired flavor/saltiness. Add extra coconut milk to thin as needed. The sauce will thicken as it sits! This is okay, just add a little coconut milk.

  • ASSEMBLE THE BOWL: Divide the cooked rice, grated carrot, cabbage, red pepper, green onion, tofu and edamame between 3 bowls or storage containers. Finish them off with the sauce and a sprinkle of sesame seeds if eating immediately and serve right away, or if storing in the fridge, store the sauce and ingredients separately. Can store in fridge for up to 5 days.

Enjoy!!!

Shaina Savoy
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Comforting & Nourishing Golden Curry