Rainbow Buddha Bowl

Course Dinner
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Author Katie Dow



  • 1/2 cup brown rice cooked
  • 100g marinated tofu
  • 1 small sweet potato
  • 1 medium zucchini
  • 1 small beetroot
  • 1/2 red capsicum/pepper
  • 1 big handful spinach


  • 1 Tbsp almond butter or peanut
  • 1 tsp soy sauce
  • 1 tsp hot water


  1. Preheat oven to 200/390 degrees.

  2. Slice the vegetables (except spinach) into sticks and place on a lined oven tray. Drizzle with olive oil and season with salt and pepper.

  3. Bake for 20 minutes or until cooked.

  4. Cut the tofu into 1cm chucks and fry in a pan until warmed. Throw the spinach in the pan for a minute to wilt.

  5. Get out your bowl and add the warmed, cooked brown rice on one side. 

  6. Add the tofu and spinach next to the rice.

  7. Lay your cooked veggies in a rainbow around the bowl.

  8. Mix the almond butter, soy sauce and water in a little jug and drizzle over your bowl. Yum!