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My BOMB Buddha Bowl Recipe

Updated: Nov 27, 2019

Buddha Bowls are the perfect meal after leaving the gym. They’re full of nutrients and packed full of your favorite veggies. What’s cool about them is they can be switched up with whatever vegetables you want every time you make them. You just want to make sure you have a base (rice, quinoa, mixed greens, whole grain pasta), greens, protein, and any other vegetables you would like to throw in. And to top it off you can throw your favorite sauce over it (my favs are soy sauce, fresh lemon, or hummus).

For my base I typically use brown rice, I’m into a lot of cardio right now so I like to have a good amount of carbs after my workouts. Then I'll throw in roasted tofu as my protein! I typically like for my tofu to have a crunchy taste so I prefer to roast it along with the broccoli rather than doing a sauté. I use spinach as my greens then I add in broccoli, mushrooms, and chickpeas for added protein! After, I’ll top it with avocado, lemon juice, and a little soy sauce!

This is a super simple and easy recipe that takes no time at all, and it’s packed with lots of flavors from all the different ingredients!

For this recipe I used:

1 cup of brown rice

1/2 can of chickpeas

1 Avocado

1 pack of Extra Firm Tofu (I never use the entire pack)

1 cup of spinach

1/2 cup of mushrooms

1/2 Broccoli

Olive Oil

Soy Sauce

1. Preheat oven to 350, instead of sautéing the broccoli and tofu were going to roast it. So while I cut the tofu I make sure the oven is warming up.

2. Grab a sheet of aluminum foil and place it on you oven baking sheet. Drizzle about 3 table spoons of olive oil on to prevent tofu from sticking.

3. Cut tofu into medium sized squares, season with your favorite seasons! (Honestly tofu will taste like whatever you season it with, an easy go to is lemon pepper).

4. After place the tofu on the aluminum foil along with broccoli. Drizzle a little more olive oil on both and place into the oven.

5. Set a timer anywhere from 10-15 minutes! Bring 2 cups of water to a boil, then add brown rice. Set on low, cover and let it cook for about 10 minutes.

6. Right after I put my rice on simmer I’ll boil my chickpeas in a cup of water as well over the stove. (These cool really fast so be careful, I’ll usually only let them boil for about 5-6 minutes.)

7. Next sauté your spinach and mushrooms, I usually will sauté mine in a little bit of olive oil and add any seasonings I want.

By the time my vegetables are sautéed, rice is done, and chickpeas the tofu and broccoli is just about ready. I’ll take the tofu and broccoli out of the oven, grab a bowl throw my rice in as my base.

8. Then I’ll add my sautéd vegetables, roasted tofu, broccoli, and my chickpeas. Last I’ll cut up my avocado up and place it on top with some fresh lemon juice, seasonings to taste, and a little bit of soy sauce!

Don't forget to Enjoy, and let me know what you think!

xoxo MK

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