Sweet Potatoes Avo-Tofu Buddha Bowl

Preparation time 30 min
Cooking time 28 min
This recipe keeps for 3 days

Ingredients (2 servings)

Baked Sweet Potatoes

  • 2 medium Sweet potatoes, raw (scrubbed and sliced)
  • 1/2 tbsp Grapeseed oil (any vegetable oil)
  • 1/2 tsp Salt

Baked Tofu

  • 1 block Tofu (cubed)
  • 1/2 tsp Salt
  • 1 tbsp Grapeseed oil (any vegetable oil)
  • 1 tbsp Cornstarch


  • 2 tbsp Cashew butter
  • 1 tbsp Lemon juice, raw
  • 1 tbsp Soy sauce
  • 1 clove Garlic, raw
  • 1 tbsp Water


  • 100 g Kale, raw (any variation)
  • 1 tbsp Lemon juice, raw
  • 1 clove Garlic, raw
  • 1 dash Salt

To serve

  • 1/4 cup Black rice, uncooked
  • 1 fruit Avocado, raw (halved)
  • 1 tsp, flakes Hot chili pepper, sun-dried

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  1. Prepare the tofu
    Press the tofu using a heavy object or tofu press, for 20 - 30 minutes, to get rid of the excess moisture.
  2. Prepare the sweet potatoes and crispy tofu
    Preheat the oven to 200C (425F) and line a baking sheet with parchment paper.
    Wash, scrub (or peel) and slice the sweet potatoes into 1 cm (1/3 inch) thick rounds. In a mixing bowl, toss potatoes with oil and salt.
    Once the tofu has been drained, cut the block into bite-sized cubes. In a large bowl, toss the tofu with oil, salt and cornstarch, until well coated.
    On the same baking sheet, arrange the tofu and potatoes in an even layer and bake for 25 minutes, tossing halfway. Potatoes might need an additional 5 minutes to caramelise on the edges.
  3. Prepare the kale
    While potatoes and tofu are baking, prepare the kale.
    Using your hands, pull the kale leaves from their stems and coarsely chop the leaves. Stem kale using your preferred option, this should take around 2 to 3 minutes. Mix together with the lemon juice, salt and garlic. Set aside.
  4. Prepare the dressing
    In the meantime, prepare the dressing by whisking together the cashew butter, lemon juice, soy sauce, garlic and water.
  5. Build your bowl
    To build your bowl, divide the kale, roasted potatoes, tofu, rice and avocado between serving bowls. Drizzle with dressing and chili flakes, enjoy!
  6. How to store
    Store leftovers in separate containers in the refrigerator for up to 3 days.

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One serving contains 735 calories, 33 grams of protein, 41 grams of fat, and 69 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.