Why You’ll Love This Recipe

🥗 Packed with fresh seasonal vegetables
🌱 Completely vegetarian and easily vegan
💪 High in plant-based protein and fiber
🌈 Loaded with color, flavor, and texture
🍱 Perfect for healthy meal prep

Health Benefits of This Buddha Bowl

This seasonal Buddha bowl is packed with nutrients:

• Brussels sprouts provide fiber and antioxidants
• Asparagus supports digestion and contains folate
• Tofu is an excellent plant-based protein source
• Avocado adds healthy fats that support heart health
• Mushrooms offer immune-supporting nutrients

Together, these ingredients create a balanced, nourishing plant-based meal.

Meal Prep Tips

This Buddha bowl works beautifully for meal prep.

✔ Store vegetables and tofu separately
✔ Keep dressing in a small jar
✔ Refrigerate for up to 3 days

When ready to eat, simply assemble and drizzle the dressing.

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Recipe Variations

You can customize this bowl based on what you have available.

Try adding:

• Quinoa or brown rice
• Roasted sweet potatoes
• Edamame
• Pickled vegetables
• Sesame seeds or chili crisp

Ingredients

Roasted Brussels Sprouts

• 16 oz Brussels sprouts
• 1 tbsp balsamic vinegar
• 1 tbsp extra virgin olive oil (EVOO)
• 1/2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp basil

Sautéed Asparagus

• 8 oz asparagus
• 3–4 garlic cloves, thinly sliced
• Extra virgin olive oil

Mushrooms

• Oyster mushrooms
• Olive oil
• Salt to taste

Crispy Tofu

• 454 g extra firm tofu, sliced
• Oil for cooking

Tofu Sauce

• 1 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp maple syrup, honey, or brown sugar
• 1 tbsp red wine vinegar
• 1 tbsp sesame oil

Mix the sauce ingredients together and adjust to taste by adding more sweetness or acidity if desired.

Creamy Avocado Cilantro Dressing

• 1 avocado
• ½ bunch cilantro
• 1 tbsp lemon juice or red wine vinegar
• ½ cup pineapple or mango (frozen works well)
• Optional: 1 tbsp honey or maple syrup if not using fruit
• Salt to taste

Blend until smooth and creamy.

How to Make the Seasonal Asparagus Buddha Bowl

1. Roast the Brussels Sprouts

Preheat the oven to 425°F (218°C).

Cut the Brussels sprouts in half and toss them with balsamic vinegar, olive oil, garlic powder, smoked paprika, oregano, and basil.

Place them cut-side down on a baking sheet for maximum crispiness.

Roast for 35–40 minutes, turning halfway through until golden and crispy.

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2. Cook the Asparagus

Heat a little olive oil in a pan.

Add the sliced garlic and cook for about 30 seconds until fragrant.

Add the asparagus and sauté for 3–4 minutes until tender but still vibrant.

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3. Sauté the Mushrooms

Using the same pan, add a bit more oil.

Cook the oyster mushrooms until they turn golden and slightly crispy, seasoning with salt as needed.

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4. Cook the Tofu

Heat oil in the same pan.

Place tofu slices in the pan and cook for 3–4 minutes on each side until browned.

Add the prepared sauce and toss gently so the tofu absorbs the flavor.

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5. Make the Avocado Cilantro Dressing

Add the avocado, cilantro, lemon juice, pineapple or mango, and salt to a blender.

Blend until smooth and creamy. Adjust sweetness with honey or maple syrup if needed.

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6. Assemble the Buddha Bowl

To build your bowl, layer:

1. Crispy roasted Brussels sprouts
2. Sautéed asparagus and garlic
3. Golden oyster mushrooms
4. Crispy tofu
5. Drizzle generously with avocado cilantro dressing

You can also add a base like quinoa, brown rice, or greens for a more filling meal.