Are you trying to reduce your meat consumption? Looking for some meal ideas that aren’t salad or just super bland? Well you are in luck. Because this Barbecue Buddha Bowl is probably one of the most satisfying meals!
The combination of complex carbohydrates from the rice and sweet potato, the high protein content of tofu, plus the vitamins and minerals coming from the leafy greens and tahini dressing creates a well-balanced meal that isn’t a compromise on flavor! Jay D’s Louisiana Barbecue Sauce adds that sweet and salty barbecue coat over the tofu, you won’t even miss the meat! Try this out on your next “Meatless Monday,” or make it like, every day… it’s just that good!
Barbecue Buddha Bowl
1 (14 oz.) pack of extra firm tofu
½ cup Jay D’s Louisiana Barbecue Sauce
2 cups brown Supreme Rice, cooked
½ ripe avocado
1 cup kale or spinach
½ cup tahini
2 Tbsp lemon juice
1 cup sweet potato, cubed
2 Tbsp water
1 tsp sea salt
Pre-heat oven to 425 degrees.
Press tofu for 15-20 minutes to remove excess liquid.
Place tofu into a medium sized bowl and add in ¾ cup Jay D’s Barbecue Sauce. set some aside for drizzling over baked tofu once finished. Mix together gently. (Marinate over night for best results.)
Place tofu on a flat pan lined with parchment paper and do the same for the sweet potato cubes.
Once oven is preheated, place tofu and sweet potatoes in the oven. (Tofu should take 20-25 minutes, sweet potato cubes should take 15 minutes.)
While the tofu and potatoes are baking, whisk together the tahini, lemon juice, water and sea salt to create a dressing for the greens.
After tofu and potatoes are finished, scoop out 1 cup of cooked brown rice into 2 separate bowls. Slice the ½ of an avocado into ¼ into cubes or thin slices.
On top of rice, scoop out ½ of the baked BBQ tofu, ½ of the baked sweet potato, ½ cup of greens drizzled with ½ of the dressing, ¼ of an avocado - into each bowl for a completely satisfying meal!