This grilled vegetable buddha bowl with miso peanut butter dressing is perfect for when you are craving something salty and savory but still want to use your grill!
Ingredients in Grilled Vegetable Buddha Bowl with Miso Peanut Dressing
I love grilled seasoned vegetables in the summer! Grilled vegetables have a smoky taste to them and never fail to taste great. I love to get mine a little charred, because that crisp! It’s so good.
To grill vegetables successfully on the grill, you need an outdoor grill pan. Wrapping your vegetables in foil and then grilling them will often leave them soggy, but on a grill pan they get nice and crisp – which is what you want for this recipe!
Grilled Vegetable Ingredients:
As with most buddha bowls, this plant based bowl is filled to the brim with vegetables, vegan protein and sauce. I love to add jasmine rice to this bowl as well. I love when my vegan bowls are full of a grain, a green and a bean! To recreate this grilled salad bowl you will need:
- Broccoli
- Summer Squash
- Red Onion
- Yellow Pepper (or other sweet pepper)
- Green Onion
- Japanese 7 Spice Seasoning (or similar)
Peanut Sauce Ingredients:
An amazing buddha bowl always includes a sauce! Sauce is the spice of life for a vegan bowl IMO. For most vegetable dishes you need an amazing sauce and this miso peanut dressing is salty and savory. The peanut butter adds to the ‘thai’ vibes that this buddha bowl has going on when you eat it. For this sauce you will need:
- White Miso
- Rice Vinegar
- Natural Peanut Butter
- Turmeric
- Chili Garlic Sauce
Tofu Ingredients
Crispy tofu is a great addition to this bowl! For this tofu recipe you will need one block of firm tofu and our Basil Peanut Sauce. Pressing than marinating your tofu gives it the best taste! To get your tofu crispy, tossing it with cornstarch does the trick! You can then either bake your tofu in the oven OR air fry it. I have done both, and both will yield a crispy tofu. Your air fryer will get it a tad crispy, so if you LOVE crispy food, try the air fryer!
How to Serve this Plant Based Bowl
I love to serve this plant based bowl with crispy tofu and jasmine rice! I top off the bowl with chopped green onions and sometimes a splash of hot sauce.
This bowl is best fresh off the grill and out of the oven but if you have leftovers, they are pretty darn good too! You’re vegetables and tofu won’t be as crispy, but the bowl will still be very tasty.
I love to serve this bowl over a bed of fresh greens! I love to use power greens, which is a mix of baby kale, spinach and red and green chard. Fresh spinach or kale would also be nice.
If you need to meal prep this bowl, make the dressing ahead of time and store in the refrigerator! The peanut sauce could also be frozen and thawed – feel free to double the recipe so you always have some on hand!
I love to meal prep my vegetables on the weekend. I chop them, season them and place in the refrigerator in a reusable plastic bag. Be sure to store your bag upright, you do not want it to leak all over your clean fridge.
You can meal prep the tofu by pressing it and then marinating it in a covered dish. If you are having jasmine rice with this buddha bowl, rice is great to make ahead! Rice can even be frozen and I cannot tell you how many times this has came in handy as a fast side dish.
If you have love buddha bowl meals, be sure to check out these other recipes:
I would love to know if you try this recipe! Tag @badtothebowl on social media.
Grilled Vegetable Buddha Bowl with Miso Peanut Dressing
Ingredients
Grilled Vegetables
- 1 small head of broccoli, broke into florets
- ½ of a large red onion, sliced
- 1 summer squash, sliced
- 1 sweet bell pepper (yellow, orange, or red), sliced
- 1 portobello mushroom, sliced
- 2 garlic cloves
- 1 – 2 teaspoons (or similiar)
- Pinch of salt
- Pinch of red pepper flakes
Miso Peanut Dressing
- 1 Tblsp
- 2 Tblsp
- 1 garlic clove
- ½ – 1 tsp of smooth all natural peanut butter
- ½ tsp of chili garlic sauce
- ¼ tsp of ginger
- ¼ tsp of turmeric
- Pinch of pepper
- 1 – 2 Tblsp distilled water to thin out
Crispy Tofu
- 1 block of firm tofu
- 1/4 cup
- 1 Tblsp soy sauce
- 1 – 2 Tblsp cornstarch
Additional Buddha Bowl Items
- Fresh Salad Greens (Spinach, Kale or Power Greens)
- Prepared Jasmine Rice
- Chopped Green Onion
- Sesame Seeds
Instructions
Grilled Vegetables
- Wash vegetables and cut into slices or break into florets. Place in large reusable bag with seasoning and red pepper flakes. Marinate for 30 minutes up to 24 hours.
- Heat grill to medium heat. Prepare grill pan – please spray your grill pan with cooking spray otherwise your vegetables will stick!
- Grill vegetables over medium to high heat for 30-40 minutes until done. Stir occasionally.
Miso Peanut Dressing
- Place all ingredients in small bowl. Stir well. Add water to thin out dressing as needed.
Crispy Tofu
- Drain tofu from package, slice into 6 slices and press tofu for at least 1 hour! I love to place a towel on baking sheet, lay the tofu on it, close the towel and then press the tofu with my cast iron skillet.
- Place tofu in small dish with cover, and pour marinade over it. Marinate the tofu in the refrigerator in the basil peanut marinade with soy sauce for at least another hour for best flavor.
- Preheat oven to 425 degrees. Prepare large rimmed baking sheet with silpat mat or parchment paper.
- Slice tofu into even cubes. Place in medium sized bowl and toss with cornstarch.
- Lay out evenly on prepared pan and bake for 25-30 minutes, flipping halfway through baking time. Alternately, you could make this in the air fryer instead of baking. Turn air fryer to 400 degrees. Spray your air fryer basket with cooking spray. Place tofu in basket and air fryer for 15-20 minutes, checking halfway through and shaking basket to flip the tofu.
Assemble Bowl
- Place fresh greens in bow. Top with grilled vegetables, optional jasmine rice, crispy tofu
