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; 2 tablespoons seasoned rice vinegar; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 cup frozen corn kernels, thawed; 3 large red potatoes; 2 tablespoons vegan margarine; Salt to taste; 1/2 cup unsweetened soy milk; Black pepper to taste; 2 tablespoons soy sauce; 4 packed cups chopped kale; 1 teaspoon garlic powder

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

Vinegar

Seasoned Rice Vinegar

Oils

milliliter

olive oil

Seasonings

garlic powder

Canned Vegetables

corn

Fresh Vegetables

red potato

Butter & Margarine

vegan butter

salt

Non Dairy Milk

Unsweetened Soy Milk

black pepper

Sauces

soy sauce

kale

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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Hearty Sweet Potato and Chickpea Bliss Bowl

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Hearty Sweet Potato & Chickpea Buddha Bowls

The Savory Bliss Buddha Bowl with Creamy Poblano Sauce is perfect for a wholesome, delicious meal. Packed with roasted sweet potatoes, spiced chickpeas, and sautéed Swiss chard, it's topped with an irresistibly creamy poblano tahini sauce. Ideal for a stress-free dinner or to meal prep for weekday lunches.

Savory Bliss Buddha Bowl with Creamy Poblano Sauce

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Harvest Crisp Buddha Bowls with Blissful Tahini Dressing

This vegan and Healthy Buddha Bowl takes 15-minutes to throw together. It's gluten-free and easy. Made with an abundance of fresh veg on a bed of quinoa with mustard paprika dressing.

Vegan and Healthy Buddha Bowl

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Sheet Pan Buddha Bowls with Turmeric Tahini Dressing

Turmeric Chickpea Buddha Bowl is the ultimate vegan bowl recipe with vegetables, leafy greens, quinoa, chickpeas, fruit, and nuts with lemon tahini dressing buddha bowl sauce.

Turmeric Chickpea Buddha Bowl

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

Condiment & Toppings

Baking Goods

Produce

Dairy

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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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