Vegan Buddah Bowl with chili roasted chickpeas, tofu, avocado, lettuce, rice, and cucumbers topped with a creamy savory peanut sauce. You read that right! And your mouth is watering now, isn’t it? Same. Same.
If you aren’t a fan of tofu I usually attribute that to not being able to perfect it. Well, I spend months trying to like tofu. I didn’t know what I was doing wrong I just hated it. I have a FULL guide to how to make tofu perfect every single time and if you sign up to my email list you get it completely free to your email! Along with so many other goodies every week! 🙂
This peanut sauce though. I posted the recipe in my Lemon Pepper Tofu & Peanut Sauce recipe so go check it out there for the full recipe!
If you decide to recreate this recipe and take a photo, please tag me on Instagram @platedbykay + #PlatedByKay! I love to see your recreations!
Vegan Buddah Bowl w/ Chili Roasted Chickpeas
- 1 cup dry white jasmin rice
- 2 cups water
- 1 cup cooked & rinsed chickpeas
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp liquid smoke
- 1/2 english cucumber
- 1/2 head romaine lettuce
- 1 block tofu
Cut tofu into triangles (or whatever shape you like) and place on a silicone baking mat
Mix chickpeas with liquid smoke, chili powder & garlic powder and place on same tray as tofu
Place tray in the oven at 400F for 30 minutes. The chickpeas should be done around 20 minutes
While tofu and chickpeas are cooking, place rice & water in a pot, and bring to a boil. Once boiling lower heat to low, and cover with a lid for 20 minutes or until water has evaporated and rice is fluffy
Cut up veggies, and assemble bowl! Add some avocado, sesame seeds, drizzle on peanut sauce and that is it. ENJOY!