Name: Plant-powered Potato Bowl with Hearty Greens and Tofu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 block extra firm tofu, pressed and cubed; Salt to taste; 1 tablespoon olive oil; 1 teaspoon garlic powder; 3 large red potatoes; 2 tablespoons vegan margarine; Black pepper to taste; 1/2 cup unsweetened soy milk; 2 tablespoons soy sauce; 4 packed cups chopped kale; 1 teaspoon garlic powder; 1 cup frozen corn kernels, thawed; 2 tablespoons seasoned rice vinegar

Buddha Bowl

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Experience an irresistibly comforting and flavorful blend of fluffy, tender potatoes topped with crispy tofu and savory, delicate greens, a 'go-to' dish for both vegans and non-vegans. Destined to become a weeknight favorite, our Plant-powered Potato Bowl is easy, efficient and exciting to prepare.

Milk

Soybeans

Wheat

Lactose Free

Mediterranean

Vegetarian

Meat Alternatives

gram

extra firm tofu

Seasonings

salt

Oils

milliliter

olive oil

garlic powder

Fresh Vegetables

red potato

Butter & Margarine

vegan butter

black pepper

Non Dairy Milk

Unsweetened Soy Milk

Sauces

soy sauce

kale

Canned Vegetables

corn

Vinegar

Seasoned Rice Vinegar

Vitamin E

Vitamins

Lycopene

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Magnesium

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Iron

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Dietary Folate Equivalents

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Vegan and Healthy Buddha Bowl

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Turmeric Chickpea Buddha Bowl

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Sheet Pan Buddha Bowls with Turmeric Tahini Dressing

This Buddha Bowl with Poblano Tahini Sauce is from Mostly Plants: 101 Flexitarian Recipes with the Pollan Family. It’s perfect for an easy dinner or meal prep it ahead of time to enjoy as a weekday lunch.

Buddha Bowl With Poblano Tahini Sauce

Plant-powered Potato Bowl with Hearty Greens and Tofu

Meat & Seafood

Baking Goods

Produce

Dairy

Condiment & Toppings

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Peel and chop the red potatoes. Boil them in salted water until fork-tender. Drain and return to the pot.

Add vegan margarine to the pot along with unsweetened soy milk. Mash to achieve a creamy texture. Season with salt and pepper and keep warm.

Toss the cubed tofu with soy sauce and garlic powder. Arrange it in a single layer on a lined baking sheet.

Roast the tofu at 425F in a preheated oven for 20 minutes, flipping halfway for an even crisp.

While the tofu is roasting, heat olive oil in a skillet over medium-high heat. Add the chopped kale and thawed corn kernels.

Season with garlic powder and sauté until the kale wilts and turns bright green. Deglaze the pan with seasoned rice vinegar and cook for two more minutes.

Now it’s time to compose the bowl. Distribute the mashed potatoes into four bowls. Follow with the sautéed kale and corn, and top with crispy tofu. Enjoy as is for a comfort-packed vegan feast!

Plant-powered Potato Bowl with Hearty Greens and Tofu

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