High Protein Vegan Buddha Bowl with Sweet Potato and Tofu

In this high protein vegan buddha bowl roasted sweet potatoes and tofu combine with crunchy veggies and a creamy dressing to provide you with a quick, high protein and nutritious meal.  

This high-protein vegan Buddha bowl is not only delicious but also packed with nutrients that will keep you feeling full and satisfied.  All ingredients can easily be meal prepped ahead of time making your life easy!  Enjoy this healthy meal for lunch or dinner!  

This is my lunch.  Every single day during the work week.  It checks all the boxes for me ….

Roasted sweet potatoes

Crunchy greens

Tart fermented veggies

Peppery sprouts

And a creamy and spicy dressing

Every ingredient is ready to go for a quick and effortless lunch (or dinner if that is what you prefer).  

Packed with plant-based proteins such as chickpeas, and tofu, as well as an array of colorful vegetables and a creamy flavorful sauce, this bowl is not only easy to make but also incredibly satisfying. Get ready to indulge in a wholesome and protein-rich meal that will leave you feeling energized and nourished.

Whether you are a vegan looking to increase your protein intake or simply searching for a delicious and nutritious meal, this High Protein Vegan Buddha Bowl Recipe is sure to satisfy your taste buds and fuel your body no matter what kind of diet you follow. 

This recipe combines all of the good things you need for your mid day meal.  Protein, fiber, antioxidants, probiotics and healthy fats all in one bowl.  

Ingredient List for High Protein Vegan Buddha Bowls

Sweet potatoes – My all time fav, feel free to substitute with any potato, quinoa or other grain of your liking.

Tofu – great plant based protein source, you can sub tempeh or seitan if you prefer.  I like to season with some garlic powder, onion powder, smoked paprika and soy sauce.  Tofu is a blank slate when it comes to flavor so feel free to season with spices that you prefer.  

Chickpeas – any legume would work here.  Try subbing in lentils, black beans, white beans or any other bean you prefer.  

Spinach or any green you have on hand.  Lettuce, kale, arugula are some ideas.  In the winter, I will often cook my spinach or kale.  

Pickled onions – added a nice crunch and tartness.  I use the recipe from My First Mess and make a double batch as they keep in the fridge for several weeks. 

Broccoli sprouts – these can be hard to find so feel free to sub in a different veggie.  I make my own.  They are so easy.  Let me know in the comments below if you are interested in a blog post on how I make them. 

Kimchi – adds a nice crunch and spice to the meal.  Also an excellent source of probiotics.  Make sure to check the label as not all varieties are vegan.  

Vegan cheese sauce –  great on almost anything!  Made from white beans and cashews.  You can sub in your favorite dressing for the cheese sauce if that suits you.  Some other dressing/sauce options would be a tahini dressing, salsa, or a vinaigrette made with vinegar and olive oil. 

Sriracha – for spice.  Like the cheese sauce, I add this to everything!  Omit if you’re not a fan. 

How to Prepare Buddha Bowls

Step 1:

Combine tofu with spices and soy sauce.  Marinate for 30 minutes or up to a full day.

Step 2:

Air fry or roast the tofu along with the sweet potatoes. 

Step 3:

Divide the tofu and sweet potatoes into 5 bowls and top with the remaining veggies.

Step 4:

Cover and store in the fridge until you are ready to eat!

Step 5:

When ready to eat, top with cheese sauce and sriracha. 

Give These Plant Based High Protein Buddha Bowls a Try

This recipe offers a delicious and nutritious meal option for those looking to incorporate more plant-based protein and fiber into their diet. Packed with a variety of colorful vegetables, legumes, and antioxidants, this dish provides a balance of essential nutrients while also being easy to customize based on your own personal preferences.  Works great for busy women as it can be meal prepped ahead of time for a quick, easy and satisfying meal. 

Other Recipes and Posts to Check Out

High Protein Vegan Overnight Oats

Vegan High Protein Meal Prep Guide: FREE Printable Meal Planner

4 step Morning Routine

Strength Training for Women

FAQ High Protein Vegan Buddha Bowls

Can I customize this Buddha bowl recipe to fit my preferences?

Absolutely! This recipe is highly adaptable. You can swap out ingredients based on what you have on hand or your personal taste preferences. For example, you can substitute sweet potatoes with other grains or vegetables, tofu with tempeh or seitan, and kimchi with another fermented vegetable or the cheese sauce for any dressing of your liking.

How can I make broccoli sprouts if they’re hard to find?

If you’re having trouble finding broccoli sprouts, you can easily make them at home. Let me know in the comments if you’re interested in a detailed blog post on how to make them! I typically make a big mason jar every week.

Are the pickled onions essential, or can I omit them?

Pickled onions add a nice crunch and tartness to the bowl, but you can certainly omit them if you prefer. Feel free to customize the toppings based on your taste preferences.

Can I prepare the ingredients ahead of time for meal prep?

Of course! One of the great things about this Buddha bowl recipe is that all the ingredients can be prepped ahead of time, making it perfect for meal prep. Simply follow the steps outlined in the recipe, divide the ingredients into bowls, and store them in the refrigerator until you’re ready to eat. When you’re ready to enjoy your meal, simply top with the cheese sauce and sriracha.

Is the cheese sauce necessary, and can I substitute it with something else?

The cheese sauce adds creaminess and flavor to the Buddha bowl, but it’s not essential. You can substitute it with your favorite dressing or sauce if you prefer. Some alternatives include tahini dressing, salsa, or a simple vinaigrette made with vinegar and olive oil.

How long does the cheese sauce keep, and can I make it in advance?

The cheese sauce can be stored in the refrigerator for up to 10 days. Simply pour the mixture into a jar and store it in the fridge until you’re ready to use it. This makes it convenient for meal prep and ensures you have a delicious sauce ready whenever you need it.

High Protein Vegan Buddha Bowl with Sweet Potato and Tofu

Courtney

This quick and easy recipe contains all the ingredients you need for a health and satisfying meal. High in protein and fiber to keep you energized. This meal is great for meal prep as all of the components can be prepared ahead of time.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 5

Calories 475 kcal

Ingredients

  

• For the Cheese Sauce
• 1 can or 1.5 cups White beans cannellini beans cooked
• 1 cup Soy or Pea Milk
• ¼ cup Nutritional Yeast
• ¼ cup Cashews raw and unsalted
• ¼ cup Lemon juice
• 1 tablespoon Miso paste
• 1 clove Garlic
• 1.5 teaspoons Salt
• 5 small sweet potatoes
• 1 block Extra-firm Tofu
• ½ teaspoon Garlic powder
• ½ teaspoon Onion powder
• 1 teaspoon Smoked paprika
• 2 tablespoons Soy sauce or coconut aminos
• Pinch Salt
• 10 cups Raw Spinach or mixed salad greens
• 1.5 cups Broccoli sprouts
• 1.25 cups Kimchi
• 1 can Chickpeas cooked
• Sriracha sauce optional

Instructions

 

• Start by making the cheese sauce. Add all ingredients into a high speed blender like a Vitamix and blend for about 1 minute or until smooth. If you do not have a high-speed blender then I would suggest you soak your cashews overnight before blending.
• Pour mixture into a large jar and store in the refrigerator. Mixture will keep for up to 10 days in the refrigerator.
• Combine tofu with garlic powder, onion powder, smoked paprika and soy sauce. Marinate for 30 minutes up to a full day.
• Cut sweet potatoes into ½-1 inch chunks. Sprinkle with salt and place in the air fryer along with tofu. Fry at 375 for 15 minutes. Stir halfway through. See notes below if you do not have an air fryer.
• Divide sweet potatoes and tofu into 5 bowls. To each of the 5 bowls add spinach, sprouts, pickled onions, and chickpeas.
• Store in the refrigerator until ready to use. Heat or eat cold and top with cheese sauce and sriracha.

Notes

1.  Each serving with cheese sauce contains a total of 475 calories, 35 grams of protein, 67 grams of carbohydrate, 12.5 grams of fiber, and 8.5 grams of fat.
2. Without the cheese sauce each portion contains 385 calories, 28 grams of protein, 55 grams of carbohydrate, 9 grams of fiber, and 6.5 grams of fat.
3. If you do not have a high sped blender like a Vitamix, I would suggest soaking your cashews for the cheese sauce overnight.
4. Make any substitutions as you prefer and have on hand.  This recipe is versatile and can be easily adjusted to what is in season and according to your preferences.
5. If you do not have an air fryer, you can bake the sweet potatoes and tofu in the oven at 400 F for 15-20 minutes.

Keyword high fiber, high protein, plant-based, vegan