Tried and Tested Buddha Bowl with Seasonal Asparagus
If you're looking for a fresh, vibrant, and nutrient-packed vegetarian meal, this Seasonal Asparagus Buddha Bowl is the perfect recipe. Loaded with crispy roasted Brussels sprouts, sautéed asparagus, golden oyster mushrooms, protein-rich tofu, and finished with a creamy avocado cilantro dressing, this bowl delivers incredible flavor and texture in every bite.
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.
Instructions
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.
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.
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.
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.
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.
Assemble the Buddha Bowl
- To build your bowl, layer:
- Crispy roasted Brussels sprouts
- Sautéed asparagus and garlic
- Golden oyster mushrooms
- Crispy tofu
- Drizzle generously with avocado cilantro dressing
- You can also add a base like quinoa, brown rice, or greens for a more filling meal.
Video
Notes
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