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Overhead view of a nourish bowl surrounded by bowls of individual ingredients

Nourish Bowls

These Nourish Bowls are the perfect light and healthy plant-based meal and are simple to customize with your favorite add-ins and dressing. Veggie bowls are easy to make and packed with tons of colorful vegetables, crispy tofu, cauliflower rice with a maple tahini dressing. Naturally vegan, gluten-free with low carb, paleo and Whole30 options. 

Course Dinner
Cuisine American
Keyword buddha bowls, nourish bowl, vegetable bowl
Prep Time 15 minutes
Cook Time 12 minutes
Servings 2 servings
Author Kelly

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 sauce:

  • 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 garnish and serving:

  • Crushed cashews or sliced almonds
  • Black sesame seeds
  • Lime wedges
  • Roughly chopped fresh cilantro and fresh mint

Instructions

  1. Prepare the tofu:

    Preheat oven or air fryer to 375F. 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.

    Top view of tofu cubes marinating in coconut aminos in a white bowl
  2. Oven method: Spread the tofu on a parchment lined baking sheet and bake for 25 minutes, until crispy and lightly browned, stirring halfway through.

    Top view of cubed uncooked tofu on a baking pan
  3. 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.
    Uncooked tofu in the air fryer basked
  4. Meanwhile, make the sauce: 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.
    Top view of chow mein stir fry sauce
  5. Assemble bowls: Divide the cauliflower rice evenly into two bowls. Top each with some shredded kale, red cabbage, carrots, cucumbers, avocado and green onions.
    Top view of a bowl of easy cauliflower rice without a food processor
  6. Garnish with fresh cilantro, mint, black sesame seeds, nuts and a drizzle of sauce.

    Serve with a side of sauce and some fresh lime wedges.

    Overhead view of a nourish bowl surrounded by bowls of individual ingredients
Nutrition Facts
Nourish Bowls
Amount Per Serving (1 serving)
Calories 0
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.