The beautiful result of a combination of leftovers in the fridge. I don’t know about you, but when we are able to put together not only a beautifully presented but also delicious and hearty meal solely from the leftovers we have in our refrigerator, I feel very accomplished 😂
There’s something about a good hearty buddha bowl that just brings a smile to my face–especially one filled with some of our favorite savory ingredients– and I hope that this recipe will help do the same for you 🙂
For this recipe I used my favorite stove top Smoky Tofu recipe, but any method/flavor of your choice would work! There is even a lot of premarianted tofu options at the market, such as Whole Foods, Sprouts, and Trader Joe’s to name a few. If you haven’t tried kabocha squash yet, you MUST, and this is the perfect excuse to :p If you saw my previous posts on How To Roast Kabocha Squash + my Roasted Kabocha Squash Breakfast Bowls, you’ll see that I basically professed my love to this vegetable…but I promise you that my statements are completely justified, and you too will FALL IN LOVE ❤️
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
- 1 recipe smoky tofu*
- 1 kabocha squash, roasted
- 2 cups cooked sweet simple beans
- 1 medium zucchini, shredded
- 1 cup cherry tomatoes, halved
- 2 bunches curly kale, chopped
- 1½ cups brown rice
- 3 cups water
- ½ teaspoon turmeric
- 1 head cauliflower, chopped
- ⅓ tsp salt
- ¼ tsp black pepper
- ¼ cup cilantro, roughly chopped
- Fresh lemon juice
- Seasonings, such as: Nutritional yeast, paprika, dried chives, black pepper, etc.
- Bring 1½ cups of water to a boil. Once boiling, set to low heat and place in kale.
- Allow kale to cook for 2-3 minutes, or until bright green and soft.
- Drain and serve.
- Rinse rice thoroughly.
- Pour rice into a rice cooker or pressure with the remaining ingredients. Cook according to manufacturers instructions.
- If using a pot, place rice and remaining ingredients into a small pot and bring to a boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer until liquid is completely absorbed and rice is tender, about 40 minutes.
- Remove from heat and set aside for 10 minutes, then uncover and fluff with a fork. Try your best to not open the pot during this entire process!
- Preheat oven to 400F and line a large baking sheet with parchment paper.
- Toss the cauliflower with salt and pepper, then pour onto the baking sheet and bake for 30-35 minutes or until browned.
- Divide all ingredients into 4 and add them into bowls or plates.
- Top with cilantro, fresh lemon juice, avocado and seasoning(s) of choice.
-Add any seasoning of choice to the cauliflower (curry works great!) + pair this bowl with any desired dressings or sauces 🙂
-If needed, you can opt to purchase a premarianted tofu at the market, such as Whole Foods, Sprouts, and Trader Joe's to name a few.
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