Vegan Power Bowls
These Vegan Power Bowls are filled with crispy tofu, fluffy cauliflower rice, colorful vegetables and a creamy sesame dressing and make the perfect light and healthy plant-based meal. They're easy to customize and naturally gluten-free with low-carb, keto, paleo and Whole30 options.
Ingredients
For the Tofu (leave out for paleo/Whole30 and sub with roasted sweet potatoes or butternut squash)
- 1 12-15 organic extra-firm tofu pressed, drained and cut into cubes
- 1 tablespoon coconut aminos
- 1 tablespoon arrowroot starch leave out for strict keto.
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon garlic powder
For the Dressing
- 1/4 cup creamy almond butter or tahini
- 2 tablespoons coconut aminos
- 1 tablespoons apple cider vinegar or lime juice
- 1/2 tablespoon toasted sesame oil
- 1/2 teaspoon garlic powder or 1 garlic clove, finely minced or grated
- salt and pepper to taste
- 1-3 tbsp water *only as needed depending on how runny your almond butter/tahini is
For the Bowls
- 1 1/2 cups cooked cauliflower rice
- 1 cup shredded kale OR Napa cabbage
- 1/3 cup shredded red cabbage
- ½ cup thinly sliced / matchstick / grated carrots leave out for strict Keto.
- 1 small English cucumber or 2 Persian cucumbers, sliced into thin strips with a knife or a julienne peeler
- 1/2 avocado cut into cubes
- 1/4 cup bean sprouts optional. Leave out for Whole30
- 1/4 cup thinly sliced green onions
For the Garnish
- Crushed cashews or sliced almonds
- Black sesame seeds
- Lime wedges
- Roughly chopped fresh cilantro and fresh mint
Instructions
Prepare the Tofu
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Preheat oven or Air Fryer to 375°F. Add the tofu to a medium bowl. Season with coconut aminos, salt, garlic powder and sesame oil and toss gently until coated. Add in the arrowroot starch and toss again until there are no powdery spots.
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Oven Method: Spread the tofu on a parchment-lined baking sheet and bake for 25 minutes, until crispy and lightly browned, stirring halfway through.
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Air Fryer Method: Air fry at 375F for 8-12 minutes, shaking halfway through, until crispy and lightly browned. Depending on the size of your air fryer, you may have to work in batches.
Make the Dressing
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In a small bowl, whisk together the almond butter, coconut aminos, vinegar, sesame oil, garlic powder, salt and pepper until combined. Add water, as needed until a creamy dipping sauce consistency is reached. Taste and adjust seasonings as needed.
Assemble the Bowls
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Divide the cauliflower rice evenly into two bowls. Top each with some shredded kale, red cabbage, carrots, cucumbers, avocado and green onions.
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Garnish with fresh cilantro, mint, black sesame seeds, nuts and a drizzle of sauce.
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Serve with a side of sauce and some fresh lime wedges.
Recipe Notes
To Store
- Meal Prep: Store veggies, rice, tofu & dressing separately if prepping bowls in advance.
- Leftovers: If storing leftovers, keep bowls separate from dressing. Place them in their own airtight containers and refrigerate. Bowls will last for 3-4 days and dressing will last for up to 1 week.
To Reheat
- Tofu: Remove tofu from bowls and reheat in a 375°F oven or Air Fryer until very hot throughout.
- Cauliflower Rice: Warm rice over low heat, adding a splash of water or oil and stirring frequently.
To Freeze
- Rice: Place cooled rice into a heavy-duty storage bag and freeze for up to 6 months. Thaw in the fridge before reheating. You can also freeze it before it's cooked if meal prepping.
- Tofu: Keep in mind that frozen & thawed tofu may develop a slightly spongy texture. If you'd still like to freeze it, place cooled tofu into a freezer-safe container and store for up to 2 months, thawing in the fridge before reheating.
- Veggies: Place prepared veggies into a freezer-safe container and store for up to 8 months. Thaw in the fridge before using.