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High Protein Buddha Bowl (Vegan Mexican Tofu Bowl Recipe)

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 550
A vibrant and nutritious vegan Buddha bowl packed with protein, fresh veggies, and bold flavors inspired by Mexican cuisine.

Ingredients

Protein & Grains

  • 1 lb flavored tofu
  • 1 cup rice, dry
  • 2 cups vegetable broth or water
  • 12 ounces frozen riced cauliflower, cooked
  • 15.5 ounces canned black beans, drained
  • 1 cup frozen roasted corn, thawed
  • 4 ounces canned mild green chilis
  • 3.5 ounces roasted red peppers, chopped
  • 12 ounces grape tomatoes, halved
  • 1 medium avocado, sliced
  • ¾ cup sliced black olives
  • 4 small scallions, sliced
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons avocado oil
  • 2 tablespoons chipotle in adobo sauce, finely chopped
  • 4 tablespoons orange juice, freshly squeezed
  • 2 tablespoons lime juice, fresh squeezed
  • 1 clove garlic, finely chopped
  • ½ teaspoon cumin
  • ½ teaspoon orange zest
  • ¼ teaspoon dried oregano
  • to taste salt and pepper

Instructions 

  • Cook rice in vegetable broth until absorbed (15 min for white, 45 min for brown). Stir in cooked riced cauliflower and set aside.
  • Mix black beans, corn, and salsa ingredients; chill to meld flavors.
  • Blend dressing ingredients until smooth.
  • Prepare veggies: slice avocado, halve tomatoes, shred lettuce, slice olives and scallions, cube tofu.
  • Assemble bowls: layer rice, salsa, tofu, veggies, drizzle with dressing, garnish with cilantro.

Notes

Feel free to adjust spice levels by using less chipotle.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Buddha Bowl, Tofu, Vegan