Vegan Bali Bowls with Peanut Tofu are loaded up with healthy veggies, black rice, roasted sweet potatoes and, of course, delicious Peanut Sauce! Includes a video. See all our Buddha Bowls & 50+ Amazing Tofu Recipes!
Only the truth of who you are, if realized, will set you free. ~ Ekhart Tolle
Here’s a healthy vegan bowl inspired by a trip we took to Bali a while back. I loved all the fresh and healthy food we had on that trip, but most of all, my favorite thing was by far this Peanut Tofu!
Since then we’ve had it on repeat around here, and it has morphed into this healthy bowl. I love it served over black rice and loaded up with crunchy fresh veggies.
Bali Bowls with Peanut Tofu Video
How to make Bali Bowls
Make the Peanut Sauce.
Bake sweet potatoes and Tofu coated with peanut sauce on a sheet pan.
While the Peanut Tofu and sweet potatoes are baking, make the black rice and prep the fresh veggies!
Shredding cabbage on a mandolin is nice, match stick carrots, grated beets, sliced snap peas – use whatever raw crunchy veggies you like.
Add microgreens or sprouts! Nutty flavored sunflower sprouts make everything happy. They are grown here locally in greenhouses, even in mid-winter, and are easily found at our mainstream grocery stores so look for them!
The Peanut Tofu will come out caramelized and flavorful and slightly crispy!
Then assemble the bowls! I like to place extra peanut sauce right in the middle…but do as you please.
Add fresh radishes for crunch and avocado for extra heartiness if you like.
Such a simple delicious meal that makes my body feel alive and energized. Give the Bali Bowls this week and let me know what you think!
I think you’ll like this one friends. 😉
xoxo
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Bali Bowls with Peanut Tofu
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 4 bowls 1x
- Category: vegan main, bowl, detox
- Method: baked
- Cuisine: Balinese
Description
Bali Bowl with Peanut Tofu, roasted sweet potatoes, black rice, shredded cabbage, radish and snow peas. Feel free to use almond butter!
Ingredients
- 14 ounces tofu (non gmo, organic and sprouted if possible- our use firm or extra firm)
- 1 large yam or sweet potato, cut into 3/4 inch cubes
- drizzle of olive oil
- 3/4 cup uncooked black rice ( or other rice or grain- both optional)
Peanut Sauce Ingredients:
- 3 thin slices ginger- cut across the grain, about the size of a quarter.
- 1 fat clove garlic
- 1/4 cup peanut butter (or sub almond butter!)
- 1/4 cup fresh orange juice (roughly 1/2 an orange)
- 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
- 3 tablespoons maple syrup, honey, agave or sugar substitute
- 3 tablespoons toasted sesame oil
- 1/2 –1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
- 3/4 teaspoon salt
Bowl Veggie Options:
- 1–2 cups shredded cabbage ( or use a mandolin)
- 1–2 cups shredded carrots
- 1–2 cups shredded beets
- 1 cup sliced snap peas
- 1/2 cup thinly sliced radishes ( or watermelon radishes)
- 1 avocado
- fresh sunflower sprouts
Instructions
Preheat oven to 425 F
Blot dry, then cut the tofu into 2 inch squares or 2-3 inch long strips ( that are ¾ inch thick). Place on a parchment-lined sheet pan. Sprinkle lightly with salt.
Cut the yam into ¾ inch cubes and place on the other side of the sheet pan ( or another pan). Drizzle lightly with olive oil and sprinkle with salt. Toss and spread out.
Make the peanut sauce, placing every thing in a blender, and blend until smooth. Reserve ½ of the peanut sauce for the bowls. Use the remaing to coat the tofu. Pour over tofu and brush tops and sides and lather them up. I like to leave a very generous amount on the top of each piece. Place in the hot oven for 25-30 minutes.
Cook the rice like you would pasta – using this basmati rice method . See notes.
Prep all your veggies. And FYI, these are just options for you, feel free to use what you like, adding or subtracting from the list.
When the tofu is caramelized and the sweet potatoes are fork tender, assemble your bowls.
Drizzle with the remaining peanut sauce. Or place the peanut sauce in a little dish on each bowl.
Notes
This would be a delicious meal prep option for healthy lunches. Totally fine served cold!
Boil rice in 6 cups lightly salted water until tender, about 20 minutes. Drain and let stand in strainer for five minutes. Fluff with fork. See Basmati Rice method – very similar to cooking pasta.
Nutrition
- Serving Size:
- Calories: 496
- Sugar: 22.4 g
- Sodium: 791 mg
- Fat: 23.9 g
- Saturated Fat: 3.9 g
- Carbohydrates: 58.6 g
- Fiber: 6.6 g
- Protein: 18.7 g
- Cholesterol: 0 mg
So good. I used only 1 tbsp of sesame oil instead of 3. I used the recommended rice cooking method, which I had never tried, and it was great! Will definitely make this again.
Ok so I’m not much of a recipe follower but I came across this last night while looking for baked tofu ideas to go with sweet potato, and OMG it was amazing! The tofu puffed up and the outer layer was crispy. I’ve made peanut sauce many times before but this one was one of the easiest and so good. I didn’t have enough orange juice so I squeezed some fresh lime, and I put a bit less maple syrup and sesame oil (2 tbsp each instead of 3) and didn’t put salt because the braggs was enough for my taste. I’ve already shared the recipe with friends. And like others, I think you could use this sauce in all sorts of ways – dumplings, fresh spring rolls, noodle dishes! Thank you!
Glad you enjoyed.
This sauce is so good. I’ve served it twice with whatever vegetables I get from the CSA. It’s also great with fish.
Do you cook the beets before shredding ?
No just shred them raw!
Delicious both same-day and as leftovers. The bowl format is especially helpful to load in raw vegetables that we don’t often eat, such as red cabbage, snap peas, and radish. I was somewhat skeptical about eating the tofu cold for lunch but found it to be wonderful, refreshing and a very nice change from the standard lunch fare. I really like that I can compose several lunch-size portions (including sauce) at the same time I am making our main course since the components don’t easily wilt (I don’t include sprouts). I just add fresh-cut avocado when I’m ready to eat. Like all other recipes I’ve tried here, this one is a winner.
Stumbled onto this recipe/website while planning weekly menu. Trying to get the family to eat more healthy/whole food and we have a ‘meatless Monday’ theme. Hacked this recipe by using precut roasting veggies (squashes, beetroot, brussel sprouts, red onions) from Costco to save on prep. Also subbed black rice for brown rice-quinoa. Tofu turned out great and almond (substituted for peanut) butter sauce was amazing— have some extra which I will use for chicken satay. Thank you Sylvia! You have a new subscriber.
Perfect Victor!
Black rice-loved it! Flavors and TEXTURE came together in a wonderful way. Thanks for your recipes, Sylvia. Outstanding!
My picky 5 and 6 year old loved this! Thank you. It’s a new family favorite after one meal.
Made this for my family. My 12 loved the spicy peanut sauce and tofu. This will be a new favorite.
One of my favorite meals! Easy, quick, flavorful. So healthy! And that peanut sauce. Yum! My 4 year old loved it too!
This was fantastic!
How would this taste using salmon instead of tofu? And would I cook it differently? Thanks!
I am having a hard time picturing salmon, but feel free to give it a go! I would just roast the salmon at 375 till cooked through, seasoned with salt and pepper, and perhaps lightly coated with the peanut sauce?
I ended up doing tofu instead. Very delicious!
We went plant based about 6 mos ago and this is one of my favorite recipes. The peanut sauce is incredible. I usually make this with sweet potatoes, black rice, sauteed cabbage, and a green vegetable like broccoli or beans. I prefer all the veg to be cooked. It’s one of my special recipes for guests. Thank you!!
Love it!
Delicious.
So good! A little spicier than anticipated, but also WAY more delicious than anticipated!!!! Very rich while still being healthy. Would eat this every day!!!!
I made this with white rice I had at home but I will definitely go out of my way to find black rice next time. Very similar to a spring roll! Everyone loved it.
I’ve just made it with tempeh instead of tofu, and it’s sooo good! I’ll keep this sauce in my rotation of recipes for sure, because it can fit really well with several variations of vegan bowls.
Amazing dinner for my Vegan family!! I made sautéed Napa cabbage on the side
My favorite lunch now!
This recipe is SO good! My sister and I make this recipe every week because it so delicious and fresh tasting. The peanut sauce is the best part about it, I could honestly just eat it how it is with a spoon. Highly recommend whether you’re vegan or not! I made it for my non vegan parents and they loved it!
I been vegan for almost 2 years and this is hands down my favorite recipe of all time. I hate peanut butter so i use sunbutter, and the sauce it out of this world. Its so good and a great way to pack in lots of veggies, along with healthy fats and plant based protein. Absolutely killer nutritious and delicious.
Love it! Thanks Olivia!
Hi Sylvia! I love this recipe it looks amazing and I can’t wait to try it . I was wondering if the sauce could be made ahead of time and used to marinate the tofu overnight?
Absolutely!
Wonderful recipe for lunch! Normally not a fan of tofu but this peanut sauce seems to make everything taste fantastic 😉
Need to practice cooking the black rice better but even though it was a bit ‘wet’, the taste was wonderful and will use it again!
I needed to take a meal to a friend who is vegan, and came across this recipe. I honestly don’t know the last time I’ve had tofu. But the recipe looked so good, I doubled the recipe for family too. SO GOOD!!! I love the peanut sauce! Wonderful recipe. Thank you!
Thanks so much Jennifer!
This recipe was absolutely delicious! The flavor is so amazing and the directions and tips were so helpful. We had lots of leftover peanut sauce, made the spring rolls on this site and used the leftover sauce a couple days later with those. Loving this site so much! Everything is good. In the midst of SIP, falling back in love with fresh herbs ❤️