Vegan and Gluten Free Buddha Bowls
Are all Buddha Bowls gluten free and vegan? My assumption is yes. I had a hard time naming these, and by hard time I mean deciding whether or not I should call them Vegan & Gluten Free Buddha Bowls or After-Thanksgiving Detox Buddha Bowls based on what Google would like more (#SEO).
Last weekend, Davida noticed I had Mark Bittman’s Vegan Before 6PM sitting on my kitchen table and asked if I was going vegan. I’ve mentioned I’ve been toying around with it but love dairy and eggs too much to go full-on plant based. I also was craving steak yesterday and ate an amazing rosemary beef sausage, so there’s that. Maybe I’m just turning into a real San Franciscan.
I feel like I had a whole story to share with you today but then ended up cleaning my apartment, going for a run and cooking/baking in between starting this post and finishing it now. I wish I had more to say about this, but it was seriously delicious. I was looking forward to my lunch all week that I ate this. I also got sick of eating rice (I only like rice in super small doses, a little Hong Kong PTSD) so I just started eating these veggies over salad greens and equally as exciting and delicious. Boom. Paleo. You’re welcome.
- 1 lb brussel sprouts, chopped
- 1 head of cauliflower, chopped
- 1 cup carrots, chopped
- 2 cups brown rice, cooked
- ¼ cup green onions, chopped
- ¼ cup cilantro, chopped
- 1 container extra firm tofu, drained and pressed
- ¼ cup tamarai
- 2 tbsp miso paste
- 1 lemon, juiced
- 1 orange, juiced
- ¼ cup olive oil
- ¼ cup tahini
- 1 tsp garlic
- 1 tsp ginger
- salt + pepper
- Whisk tamari sauce and miso paste together. Place in ziplock bag with tofu and let marinate at least an hour, up to overnight.
- Preheat oven to 425F. Place chopped veggies (brussels, cauliflower & carrots) on a Slipat or baking sheet lined with aluminum foil. Season with salt and pepper and roast for 40 minutes, stirring halfway through.
- Remove tofu from marinate. Chop into 1" squares and place in baking pan. Bake for last 20 minutes with roast veggies.
- Mix together all dressing ingredients.
- Once veggies and tofu are cooked, place ½ cup cooked brown rice in four bowl and divide veggies, green onion and cilantro evenly.
- Drizzle with dressing and enjoy.
I’m linking up with Tina and Deborah for their amazing Meatless Monday posts! Head over to their blogs to see more amazing recipes to fuel your week after way too much turkey.
Chat with me:
Do you abide to a particular diet? Do you need to detox after Thanksgiving?