Buddha Bowl with Roasted Sweet Potato & Tofu
Jul 16, 2025Spicy Tahini Buddha Bowl with Roasted Sweet Potato & Tofu
A vibrant, nourishing Buddha Bowl packed with flavor, textures, and colorful veggies. Perfect for a wholesome lunch or dinner!
🥔 Ingredients
Roasted Components:
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1 large sweet potato, cubed
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1 block tofu, cubed
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Salt
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Smoked paprika
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Garlic powder
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Oregano
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Ginger powder
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Optional: a small drizzle of olive oil
Slaw Base:
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½ tender white cabbage, very thinly sliced
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1 handful of spinach, finely julienned
Dressing:
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2 tbsp tahini
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1 thumb-sized piece of fresh ginger
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1 garlic clove
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Juice of 1–1½ lemons
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2–3 tbsp tamari or soy sauce
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½ cup water (adjust to desired consistency)
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1 tsp coconut sugar
Fresh Toppings:
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1 bell pepper, chopped
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Handful of cherry tomatoes, halved
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½ avocado, cubed
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Fresh mint leaves
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Optional: chopped cucumber
Spicy Finish:
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1 tbsp gochujang (Korean chili paste)
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Sesame seeds & chili flakes for garnish
🔥 Instructions
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Preheat oven to 200°C (390°F).
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Prepare sweet potato: Toss the cubes with salt, smoked paprika, garlic powder, oregano, and a little olive oil if desired.
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Prepare tofu: Toss tofu cubes with salt, garlic powder, and ginger powder.
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Bake both on a lined tray for ~20 minutes, until the tofu is crispy and sweet potatoes are soft.
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Meanwhile, prep the slaw: Thinly slice cabbage and spinach. Massage with half the dressing (see below) and let it marinate.
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Blend the dressing: Combine tahini, ginger, garlic, lemon juice, tamari, water, and coconut sugar until smooth.
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Add spice: Take the remaining half of the dressing and mix in 1 tbsp gochujang.
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Assemble the bowl: Start with a base of cabbage and spinach slaw. Top with roasted sweet potato, tofu, fresh veggies, and avocado.
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Drizzle the spicy tahini-gochujang dressing over the top. Garnish with sesame seeds, chili flakes, and mint leaves.
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Serve and enjoy! A wholesome bowl full of textures, balance, and bold flavors.
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