Meatless Buddha Bowl With Spicy Thai Vinaigrette

This plant-based recipe from UPMC's Catering Department is a delightful blend of vibrant flavors and textures all in one bowl.

With a colorful mix of fresh veggies, quinoa, tofu, and spicy vinaigrette, the Buddha bowl is quick and easy. It's sure to become a favorite for those seeking a tasty, meat-free lunch or dinner.

Add roasted cauliflower florets or roasted edamame to your buddha bowl for additional toppings.

What You Need to Make Plant-Based Buddha Bowls

For the spicy Thai dressing

• 1 lime.
• 1 tsp. Dijon mustard.
• 2 fresh garlic cloves, peeled and diced.
• 4 green onions, chopped.
• 1 tsp. parsley flakes.
• 1 cup vegetable oil.
• 1 tsp. kosher salt.
• ¼ cup teriyaki sauce.
• 4-1/2 oz. Thai sweet chili sauce.
• 1 oz. Mirin rice cooking wine.
• 1 tsp. crushed red pepper

For the Buddha bowl

• 2 oz. fresh, shredded kale blend.
• 1 oz. fresh, pre-shredded carrot.
• ¼ oz. green onion, chopped.
• 3 oz. Ancient Harvest™ quinoa, Ancient Grain Blend.
• 3 oz. Asian tofu.
• 1 serv. roasted cauliflower florets.
• 1 serv. roasted edamame.
• 1-1/2 oz. spicy Thai vinaigrette.

How to Make Spicy Thai Dressing

1. Squeeze the juice from the fresh lime.
2. Place all ingredients in a container with a tight-fitting lid, such as a deli container or mason jar.
3. Shake well to emulsify.
4. Chill in fridge for service.

How to Make Buddha Bowls

1. Aesthetically arrange ingredients in a large serving bowl.
2. Top with chilled Thai vinaigrette and serve.

Spicy Thai Vinaigrette and Meatless Buddha Bowl Nutrition Facts

Spicy Thai dressing

Yield: 10
Portion: 1-1/2 oz.

• Calories = 247 kcal.
• Carbs = 12.5 gm.
• Protein = 0.6 gm.
• Fat = 21.8 gm.
• % Cal./Fat = 79.8%.
• Chol. = 0 mg.
• Sodium = 780 mg.
• Fiber/Dietary = 0.2 gm.
• Calcium = 8 mg.

Buddha bowl

Yield: 1
Portion: 1 serving

• Calories = 979 kcal.
• Carbs = 113.8 gm.
• Protein = 32.8 gm.
• Fat = 43.8 gm.
• % Cal./Fat = 40.3%.
• Chol. = 0 mg.
• Sodium = 1842 mg.
• Fiber/Dietary = 15.4 gm.
• Calcium = 189 mg.