How to make Peanut tofu veggie Buddha bowl

Getting in the required amount of fruits and vegetables every day can seem like a lot of work, but a Buddha bowl is the perfect way to start. The recipe below features a host of different colors, flavors, and nutrients for a healthy dinner that the whole family will love.

This Buddha bowl starts with a brown rice and baby spinach base. Top that with quick-cooked veggies like broccoli, carrots, and green onions, and finish with a touch of tofu for protein and a Thai-inspired peanut dressing. The resulting bowls are delicious, and customizable depending on the tastes of each individual at your table.

Peanut Tofu Veggie Buddha Bowls

20 minutes

30 minutes

50 minutes

1 cup brown rice

16 ounces extra-firm tofu

1 tablespoon toasted sesame oil

1 tablespoon maple syrup

1 tablespoon peanut butter

1 clove garlic, minced

1 tablespoon vegetable oil, divided

1 head broccoli, cut into florets

3 carrots, cut into ribbons with a vegetable peeler

3 scallions, julienne

1 red bell pepper, halved and cut into thin strips

2 cloves garlic, minced

1/4 cup creamy peanut butter

1/8 cup water

1/4 cup low sodium soy sauce

1 inch ginger root, grated

2 tablespoons toasted sesame oil

2 teaspoons sriracha

1 cup baby spinach leaves, packed

1/4 cup peanuts, roughly chopped

1/4 cup chopped cilantro

salt

Cook the brown rice according to package directions.

Meanwhile, pat the tofu dry, then place in a bowl. Whisk together the sesame oil, maple syrup, peanut butter, and garlic. Pour over the tofu and set aside to marinate. (Note: this step can be completed up to 12 hours in advance).

When the rice is completely cooked (right before beginning to cook the vegetables), remove the tofu from the marinade, shake off any excess, and dice into 1-inch cubes.

Heat 1 teaspoon of the vegetable oil in a pan or wok over high heat. Add the broccoli florets and sauté for 5 minutes, until bright green. Add the carrots and sauté for another 2 minutes, then add the scallions and sauté for 1 more minute. Remove the vegetables from the pan and season with salt.

Add 1 more teaspoon of oil to the pan. Add the tofu cubes in an even layer, and cook for about 2 minutes per side, until nicely golden brown. Set aside.

Add 1 more teaspoon of oil to the pan, then add the garlic. Sauté for 30 seconds, then remove the pan from the heat and add the peanut butter, water, and finally, the soy sauce.

Whisk these ingredients together until smooth, then pour the sauce into a bowl. Add the grated ginger root, sesame oil, and sriracha, and whisk well to combine.

Assemble the bowls: start with a layer of rice, then add a layer of spinach leaves. Add some of each vegetable and a few tofu cubes to each bowl, then drizzle with the dressing. Scatter a few peanuts and some cilantro over the top and serve.