For us, the buddha bowl is more than just a trend. Buddha bowls have a place in every fitness-conscious kitchen. It’s a snap to adjust the macros exactly how you need them. And you can always change what you put in them, so you’ll never get bored! Our vegan recipe unites delicious Protein Pasta with crunchy vegetables, savory smoked tofu, and a creamy sesame dressing. So delicious!
Put a small pot of water onto the stove to boil.
Ingredients:60 g carrot, 2 Stk. radishes, 50 g smoked tofuMeanwhile, cut the carrot into thin matchsticks. Slice the radishes and smoked tofu into thin slices.
Ingredients:50 g Protein PastaWhen the water has come to a boil, salt generously and add the Protein Pasta. Cook for 7 minutes, until it is al dente.
Ingredients:30 g frozen edamame (soy beans)You can add the edamame to the pot for the last 3 minutes of cooking time to thaw them. When the time is up, drain the pot.
Saute the tofu slices in a dry pan for 5 minutes until crispy.
Ingredients:1 tbsp tahini, 1 tsp soy sauce, 1 tsp vinegar, 1 tsp maple syrup, dash lime juice, dash ginger, 2 tbsp waterTo make the sesame dressing: Put all ingredients into a small bowl. Whisk until smooth. Change the amount of water you add if you like your dressing thicker or runnier.
Ingredients:20 g arugula (rocket)Now, put together your buddha bowl. Arrange the arugula (rocket), Protein Pasta, edamame, carrots, radishes, and smoked tofu in the bowl of your choice so you are happy with how it looks.
Ingredients:optional topping: coriander leaves, sesame seedsDrizzle with the sesame dressing. Garnish with coriander leaves and sesame seeds as desired.
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