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an overhead shot of a wild rice and tofu buddha bowl with roasted beets and sweet potato, purple cabbage, and cranberry sunflower seed sauce in a white bowl with an orange towel around it

Vegan Wild Rice and Tofu Buddha Bowls with Cranberry Sunflower Seed Sauce


  • Author: Allison
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x

Description

These vegan wild rice and tofu buddha bowls feature roasted beets, sweet potatoes, braised cabbage, and a tantalizing rose-hued cranberry sunflower seed sauce. They’re simple, healthy, and nourishing. Get your late winter glow on with this delicious meal. 


Ingredients

Scale
  • 1 cup wild rice
  • 1 3/4 cups water
  • 1/4 tsp fine sea salt
  • 1 batch Crispy Tofu 

Roasted Beets and Sweet Potatoes

  • 3 medium beets, peeled
  • 2 medium sweet potatoes, peeled
  • 1 1/2 tbsp olive oil 
  • Sea salt and freshly ground black pepper 

Braised Purple Cabbage

  • 1 tbsp olive oil 
  • 1 medium red or yellow onion, diced
  • 3 medium cloves of garlic, minced 
  • Sea salt and freshly ground black pepper, to taste
  • 5 cups shredded purple cabbage
  • 2 tbsp balsamic vinegar

Cranberry Sunflower Seed Sauce 

  • 1/2 cup raw sunflower seeds, soaked for at least 2 hours and drained
  • 1 cup fresh cranberries (or thawed from frozen)
  • 1/2 cup freshly squeezed orange juice
  • 2 tbsp apple cider vinegar
  • 2 medium cloves of garlic
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper to taste
  • 1 tsp Dijon mustard
  • 1/3 cup – 1/2 cup water (start with 1/3 cup and add more as needed) 

 


Instructions

  1. To cook the wild rice, rinse the wild rice through a fine mesh sieve and bring the water to a boil over high heat. Once boiling, add the wild rice and salt. Turn down heat to low, stir, and cover with the pot lid. Cook for 60 minutes, or until no water remains in the pot and the rice is tender. 
  2. Prepare the crispy tofu using this recipe and instructions. Leave the oven on. 
  3. Chop the beets into 1/2-inch cubes. Place in a bowl and drizzle with 3/4 tbsp of olive oil plus a pinch of sea salt and freshly ground black pepper. Transfer the beets to a baking sheet lined with parchment paper and roast for 40-45 minutes, or until tender. 
  4. Follow the directions from step 3 for the sweet potatoes, too. 
  5. While the beets and sweet potato are in the oven, make the braised purple cabbage. Warm the olive oil in a skillet over medium heat. Add the onion, garlic, and a small pinch of salt. Cook, stirring occasionally, for 5 minutes. Then add the cabbage and additional salt and pepper. (I used about 1/2 tsp of salt and about 20 twists of pepper.) Cook for about 10 minutes, then add the balsamic vinegar and cook 10 minutes more. The cabbage should be nice and tender at this point. 
  6. Make the sauce: Place the sunflower seeds, cranberries, orange juice, apple cider vinegar, garlic, salt, pepper, Dijon mustard, and water in an upright blender and blend until smooth. If you have a Vitamix or Blendtec, it won’t take long for it to get smooth; if not, it will take a bit more time. 

Notes

Quinoa, brown rice, and buckwheat are good alternatives to the wild rice. 

You can make the crispy tofu and sauce a day ahead to cut down on the number of components to prepare at one time! 

 

Keywords: vegan tofu buddha bowl, wild rice tofu buddha bowl, winter buddha bowl, vegan bowl recipe with tofu,