Chili Lime Buddha Bowl

My mom thinks I’m a great cook. There I said it. Thanks, mom. But my whole food and cooking philosophy is really simple. What do I have in my fridge/pantry? Chop it, cook it, plate it, top it. I’ll look at recipes for inspiration, but I rarely find myself following one exactly (which is why I’m a terrible baker.) The Buddha Bowl sums up this philosophy really well. Take whatever you have and layer it in a big bowl of heaping deliciousness. Don’t know where to start? I’ll usually just go to my grocery store or farmers market and see what looks good, what’s on sale, what’s in season. Fresh, frozen, or canned, it doesn’t matter! Do what works for you and your budget.


Some days you just want a bowl full of goodness. That’s where the Buddha Bowl comes in. It’s really just a heaping bowl of whole grains, greens, veggies, maybe nuts and seeds and topped with some sauces or spices. The idea is that you can fill it with whatever delicious foods that YOU like. Believe it or not, there is brown rice hidden deep at the bottom of this bowl. I love the bowl method of eating for SO MANY REASONS:

  1. It’s a great fridge or pantry clean out meal
  2. Combining protein, healthy fats and carbohydrates will help keep you satisfied and full
  3. You can make your whole grains and chop your veggies in advance for a quick and easy to assemble meal
  4. It looks pretty! But really, the more colors you have on your plate, the wider variety of vitamins, minerals and nutrients your going to get. So eat the rainbow everyday.
  5. Once you have your base, you can customize your flavor profile by using different herbs, spices, citrus, etc. Below is one of my favorite infographics from COOKSMARTS to help guide you:



For this particular bowl, I started with cumin brown rice for my base. I mashed sweet potato with fresh lime juice and zest and roasted up some soy chili tofu.


Then, I chopped up some purple cabbage, carrots, lettuce, cucumber and avocado, squeezed more lime juice over the top and boom! Buddha Bowl perfection.


The avocado and lime sweet potato were enough “sauce” for me, but this would also go great with tahini drizzled over the top.


Yes, I totally googled “how to make an avocado rose.” There are some good YouTube videos out there!


Super easy, healthy and delicious. My mom can even make this one, guys. Have you ever made a Buddha Bowl? What do you put in yours?

Chili Lime Buddha Bowl

Category: Dairy Free, Egg Free, Gluten Free, Meat Alternatives, Nut Free, Vegan

Chili Lime Buddha Bowl


  • Mashed Sweet Potato
  • 1 sweet potato
  • 1 lime
  • Soy Chili Tofu
  • 1/2 block extra firm tofu
  • 1/2 cup soy sauce
  • 1 tablespoon apple cider vinegar
  • Hot sauce to taste
  • 1 tablespoon maple syrup
  • 1/2 cup water
  • Black pepper to taste
  • Cumin Brown Rice
  • 1 cup cooked brown rice
  • 1 teaspoon cumin
  • Toppings
  • Lettuce, shredded
  • Cucumber, thinly sliced
  • Carrots, peeled into ribbons
  • Purple cabbage, thinly sliced
  • 1/2 avocado, thinly sliced


    For the Mashed Sweet Potato
  • Preheat oven to 400°F. Pierce sweet potato with a fork several times and bake for about 50 minutes until completely soft. Set aside to cool.
  • Once the potato is cool enough to handle, scoop out the inside and mix with zest and juice from half the lime. Set aside.
    For the Soy Chili Tofu
  • Slice the tofu into strips and lay between two paper towels. Gently press out the water.
  • While the tofu is draining, whisk together soy sauce, apple cider vinegar, hot sauce, maple syrup, water and black pepper.
  • Cut the tofu into cubes and marinate in the soy chili mixture for at least 30 minutes.
  • Decrease the oven temp to 375°F.
  • Line a baking sheet with parchment paper and roast the tofu for 15-20 minutes until golden brown.
    For the Brown Rice
  • Mix rice with cumin.
  • Layer your bowl with rice, mashed sweet potato, soy chili tofu, lettuce, cucumber, carrots, cabbage and avocado.
  • Squeeze remaining half of lime juice over the top.

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