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High-Protein Thai Peanut Buddha Bowl with Roasted Sweet Potatoes and Crispy Tofu

Close-up of a vibrant buddha bowl featuring crispy tofu, quinoa, peanut sauce, shredded carrots, edamame, and red cabbage.
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Assemble this satisfying, high-protein Buddha bowl featuring roasted sweet potatoes, crispy tofu, fresh vegetables, and a creamy Thai peanut sauce. This recipe is excellent for weeknight dinners or healthy meal preparation.

Ingredients

Scale
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 4 cups mixed greens (spinach, kale, or spring mix)
  • 1 cup shredded red cabbage
  • 1 large carrot, shredded
  • 1/2 cup shelled edamame (cooked)
  • 2 tablespoons sesame seeds, for garnish
  • For the Thai Peanut Sauce:
  • 1/2 cup creamy peanut butter
  • 1/4 cup low-sodium soy sauce or tamari (for gluten free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 cup warm water (or more, to thin)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes with half the olive oil, salt, and pepper. Spread them on one half of the prepared baking sheet.
  3. Toss the cubed tofu with the remaining olive oil, salt, and pepper. Spread them on the other half of the baking sheet.
  4. Roast the sweet potatoes and tofu for 20-25 minutes, flipping halfway through, until the potatoes are tender and the tofu is golden brown and slightly crispy.
  5. While the vegetables roast, cook the quinoa. Combine the rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  6. Prepare the Thai Peanut Sauce. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, ginger, and garlic. Gradually whisk in the warm water until the sauce reaches a smooth, pourable consistency.
  7. Assemble the Buddha bowls. Divide the cooked quinoa among four bowls. Arrange the mixed greens, roasted sweet potatoes, crispy tofu, shredded cabbage, carrots, and edamame neatly over the quinoa base.
  8. Drizzle each bowl generously with the Thai Peanut Sauce and sprinkle with sesame seeds before serving.

Notes

  • For a quick weeknight meal, you can use pre-cooked quinoa or quick-cooking grains.
  • If you prefer a different protein, substitute the tofu with 1 cup of cooked black beans or grilled chicken breast.
  • To make this recipe gluten free, ensure you use tamari instead of soy sauce for the peanut dressing.

Nutrition

Find it online: https://delicerecipe.com/high-protein-thai-peanut-buddha-bowl/