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Nourishing Vegan Buddha Bowl

This nourishing vegan buddha bowl is easy to prepare, nutritious, delicious, and requires very minimal effort!

Thank you to Barbara Kleinschmidt

Tags: Brunch, Buddha Bowl, Dinner, Mild Chili, Original, Sesame Ginger, Smoky Chipotle

Buddha bowl
Prep Time

20 mins

Cook Time

30 mins

Rest Time


Total Time

45 mins




  • 2 cups cooked rice 
  • 2 cups cooked quinoa 
  • Extra firm tofu, cubed
  • ½ cup pesto
  • ¼ cup chopped parsley
  • 1 avocado sliced
  • ½ cup cherry tomatoes halved
  • 3 cups black kale finely chopped
  • Two large carrots, grated
  • 1 cup Finely chopped purple cabbage
  • 1 large leaf purple cabbage
  • Yeshi Mild Chili Dressing


Rice, and quinoa:

  1. Cook the  rice according to package directions.
  2. Cook quinoa according to package instructions. (Cook quinoa in vegetable broth for added flavour)


  1. Preheat the oven to 200 degrees C (400 degrees F).
  2. Place the tofu  in a large bowl and toss with olive oil, salt, and pepper.
  3.  Spread the tofu in an even layer on a rimmed baking sheet lined with parchment paper, and bake until crispy, about 20  minutes.
  4. When tofu is ready, coat evenly with pesto and parsley.
  5. Sauté cabbage, carrot, and kale until tender. season with salt and pepper.
  6. Cut cherry tomatoes in half.
  7. Slice avocado.
  8. Using a purple cabbage leaf bowl. Fill half the bowl with the rice, and quiona. Top with the cabbage, carrot, kale, tofu, tomatoes, and avocado slices.
  9. Dress the bowl with Yeshi Mild Chili dressing, and enjoy!