Rainbow Buddha Bowl | How to make a buddha bowl
A vibrant rainbow Buddha bowl with soaked buckwheat, smoked tofu, and a creamy cashew dressing - the easiest, most colorful plant-based lunch or dinner you can throw together in 15 minutes.
Ingredients
- ⅔ cup buckwheat soaked overnight
For the topping:
- ½ cup tofu smoked, cubed
- 1 radish sliced
- 4 Tbsp soy sprouts
- 8 plum cherry tomatoes halved
- 1 red bell pepper
- ½ cup radish sprouts
- ¼ cup beetroot leaves
- 1 handful mixed salad leaves
For the dressing:
- ½ cup vegetable broth or water
- 1 cup cashews soaked overnight
- 1 Tbsp nutritional yeast
- 1 tsp mustard
- 1 clove garlic
- salt and pepper to taste
Instructions
- Add the buckwheat to a bowl, cover with 2 cups of filtered water, and let it soak overnight.
- Add all the dressing ingredients to a food processor and blend until smooth. Adjust the consistency by adding more or less broth.
- Assemble your Buddha bowl: divide the soaked buckwheat between two wide plates, then arrange the toppings over both portions.
- Spoon the desired amount of dressing over each bowl.
- Serve and enjoy!
Notes
Rinse the soaked buckwheat well before assembling. Store the components separately in the fridge and add the cashew dressing just before serving to keep everything fresh and crisp.