This vegan Buddha bowl with Thai sauce is one of those dishes that saves my lunch (or dinner) at least once a week. It’s got it all: easy to make, nutritious, super tasty and honestly… it looks gorgeous! Perfect when I want something healthy without spending hours in the kitchen.
We make it all the time at home because everyone loves it, and it’s lactose-free – which is perfect for Álex and me. The best part? The Ecomil Thai sauce gives it that wow factor without needing a million ingredients.
Ingredients (for 1 full bowl)
• 60 g of rice (use your fave: brown, jasmine, basmati…)
• ½ sweet potato
• ½ avocado
• A few slices of baby cucumber
• ½ block of firm tofu
• Tamari sauce for marinating the tofu
• Seed mix (I use flax, sesame and pumpkin seeds)
• A generous drizzle of Ecomil Thai sauce
How to make it (easier than you think)
- Slice the sweet potato into thin chips and air fry until golden and crispy.
- Crumble the tofu by hand, marinate it with a splash of tamari, and air fry at 185 °C for 10 minutes.
- Meanwhile, cook the rice as you normally do.
- Slice the avocado and cucumber, and prep everything to build your bowl.
- And now the best part! Arrange everything nicely in a bowl, drizzle with Thai sauce and sprinkle the seed mix on top.
Why I’m obsessed with this vegan Buddha bowl with Thai sauce
✔ Ready in 20 minutes
✔ Gluten and lactose free
✔ Super filling and mood-boosting
✔ So tasty you forget it’s healthy
Perfect to take to work, for a feel-good dinner, or those days when you want to take care of yourself without giving up on flavour.
Recipe by Bianca Jiménez, @lastartasdebibi