Vegan Bali Bowls with Peanut Tofu are loaded up with healthy veggies, black rice, roasted sweet potatoes and of course, delicious Peanut Sauce! A little sunshine in the midst of winter. With a Video!
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. 😉
Bali Bowl with Peanut Tofu, roasted sweet potatoes, black rice, shredded cabbage, radish and snow peas. Feel free to use almond butter!
- 14 ounces tofu (non gmo, organic and sprouted if possible- our use firm or extra firm)
- 1 large yam or sweet potato, cut into ¾ 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!)
- ¼ cup fresh orange juice (roughly ½ 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
- ½ –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
- ½ cup thinly sliced radishes ( or watermelon radishes)
- 1 avocado
- fresh sunflower sprouts
Preheat oven to 425 F
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.
Keywords: Balinese recipes, Bali Bowls, Peanut tofu, Bali peanut sauce, Balinese peanut sauce, vegan buddha bowls, black rice recipes,