Sweet Potato and Tofu Buddha Bowl
This sweet potato and tofu buddha bowl is loaded with veggies, air-fried tofu, brown rice, and a yummy peanut sauce. It’s a delicious and nutritious whole meal made in under 30 minutes!
- Prep Time: 8
- Cook Time: 22
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Plant based
- Method: Air-fryer
- Cuisine: Healthy
- Diet: Vegan
Ingredients
Units
Scale
- 2 cups of brown rice
- 1 large sweet potato, peeled and cut into chunks
- 14oz pack of extra firm tofu, pressed and cubed
- 1 tablespoon tamari (gluten free soy sauce)
- 1 yellow, orange, or red bell pepper
- 1 cucumber
- 1 fresh mango, peeled and chopped into chunks (frozen ok)
- Purple cabbage, shredded
- 2 avocados, sliced
- 2 cups vegan satay peanut sauce
Instructions
- Cook the rice according to the manufacturer’s instructions.
- While the rice is cooking, put the sweet potato in the air fryer. Cook the sweet potato for about 11 minutes at 400 degrees in the air fryer.
- While the rice and sweet potatos are cooking, chop up the rest of the rest of the veggies: bell pepper, cucumber, mango, purple cabbage, and avocados.
- Once the sweet potato is cooked, remove it from the air fryer and then cook the tofu in the air fryer. Toss the tofu with a little tamari before adding it to the air fryer. Cook the tofu for 11 minutes at 400 degrees.
- Assemble the bowls! Start with some rice, then add sweet potato, tofu, bell pepper, cucumber, mango, purple cabbage, and avocado. Drizzle the peanut sauce on top. Dinner’s ready!
Notes
Make extra! This is great as leftovers.
Find it online: https://bowlofyum.com/2025/08/sweet-potato-tofu-buddha-bowl/