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Crispy Vegan Buddha Bowl Recipe Easy Roasted Veggies Tahini Dressing

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A quick and easy vegan Buddha bowl featuring crispy tofu, roasted veggies, and a creamy tahini dressing. Perfect for a wholesome, satisfying meal that’s packed with texture and flavor.

Ingredients

Scale
  • 14 oz (400 g) extra-firm tofu, pressed and cubed
  • 2 tbsp soy sauce or tamari (use gluten-free tamari if needed)
  • 1 tbsp cornstarch or arrowroot powder
  • 1 tbsp olive oil or avocado oil (for frying)
  • 1 medium sweet potato, peeled and cubed
  • 1 red bell pepper, sliced
  • 1 small head of broccoli, cut into florets
  • 1 zucchini, sliced into half-moons
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1/4 cup (60 ml) tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup or agave
  • 1 small garlic clove, minced
  • Water to thin (about 2-4 tbsp)
  • Salt to taste
  • 2 cups cooked brown rice or quinoa
  • Fresh parsley or cilantro, chopped (optional)
  • Toasted sesame seeds or pumpkin seeds (optional)

Instructions

  1. Press the tofu by wrapping it in clean kitchen towels and setting a heavy pan on top for 10 minutes to remove excess water.
  2. Peel and cube the sweet potato, slice the bell pepper and zucchini, and cut broccoli into florets. Toss them in olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Spread the veggies on a baking sheet in a single layer and roast in a 425°F (220°C) oven for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. Cube the pressed tofu and toss in soy sauce or tamari. Sprinkle cornstarch over and toss again to coat evenly.
  5. Heat oil in a skillet over medium-high heat. Add tofu cubes in a single layer and cook undisturbed for 3-4 minutes to form a crust. Flip and cook remaining sides until golden and crispy on all sides, about 10 minutes total.
  6. Whisk tahini, lemon juice, maple syrup, minced garlic, and salt in a bowl. Slowly add water, one tablespoon at a time, until smooth and pourable.
  7. Assemble the bowl by starting with a base of brown rice or quinoa, then layer roasted veggies and crispy tofu on top. Drizzle generously with tahini dressing and garnish with fresh herbs and toasted seeds.

Notes

Press tofu well to ensure crispiness. Toss veggies halfway through roasting for even caramelization. Add water gradually to tahini dressing to avoid separation. Avoid overcrowding tofu in the pan to keep it crispy. Tofu can be baked as an alternative to frying.

Nutrition

Keywords: vegan, Buddha bowl, crispy tofu, roasted vegetables, tahini dressing, healthy, gluten-free, plant-based

Find it online: https://prismtaste.com/crispy-vegan-buddha-bowl-recipe-easy-roasted-veggies-tahini-dressing/