Vegan Buddha Bowl with marinated Tofu & Sweet Potato

Vegan Buddha Bowl with marinated Tofu & Sweet Potato

Kick-off 2019 with this amazing Buddha Bowl: start the new year with good and healthy resolutions! 

I’m very excited about the very first Buddha-Bowl recipe on my Blog, which is going to nourish your body and your soul! :D

This Bowl is a refreshing source of vitamins and proteins with an interesting combination of warm and cold ingredients and last but not least a little spicy touch!

I’m very glad to present my second collaboration with the beautiful interior design shop “hausen” next door.

~ More details about the products I used from “Hausen” will be mentioned below the Blogpost. ~ here you can check out their website.


For 2 Bowls:


  • two big hands full of Spinach

  • 4 Baby Carrots 

  • 250 gr smoked tofu

  • 1 medium sized sweet Potato 

  • 2 hand full of sprouts

  • bunch of mixed salad seeds & nuts (sunflower & pumpkin seeds, pine & walnuts) 

  • 100 gr of wild rice 

  • a couple of mint leafs  

For the Dressing:

  • Sriracha Sauce 

  • Half of a lime

  • Lemon based olive oil


  1. Start by cooking the rice, to cook long-grained white (or white & black in this case) rice on the stove, use a 2 to 1 water to rice ratio.

  2. After that you want to prepare your sweet potato and Tofu. For that, preheat your oven on 180 degrees Celsius (356 degrees F ). Simply cut 1cm slices and put them on a baking sheet and marinate them simply with olive oil and your favourite herbes ( I used herbs of Provence, salt and pepper. 

  3. Bake everything for 10-12 minutes, don’t forget to turn them around after 5 minutes.

  4. Meanwhile wash your Baby Spinach and leave it for 5 min in cold water so it gets really fresh, after that chop it in mouth-friendly pieces. 

  5. Cut the carrots in fine stripes and the avocado in normal sized stripes and wash the sprouts.

  6. When the rice is cooked and the Sweet Potato and Tofu is ready too, you can start to put your Bowl together. 

  7. Feel free to do it as you want. I started by putting a bed of chopped spinach, then the rice on one side, next to it the raw veggies and on the other side the Tofu and the Sweet Potato, then a bit more spinach, some mint leafs and the sprouts. 

  8.  I sprinkled my Buddha Bowl with mixed salad seeds  & walnuts and added Lemon based olive oil as a dressing plus sriracha-sauce and a bit of lime. 



Bowls: Nicolas Vahé

Kitchen Towel: Humdakin

Dark green Kitchen Towel: HSP