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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. 😉
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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
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 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
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.
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.
- 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
Keywords: Balinese recipes, Bali Bowls, Peanut tofu, Bali peanut sauce, Balinese peanut sauce, vegan buddha bowls, black rice recipes,
This was amazing!!! We all loved it – including my teen boys!
Great to hear!
Thank you for this great recipe- it was a very rich, flavorful, nutrient-dense dish!
thanks Sarah, glad you liked it!
This was sooooo delicious!! A hit with my husband too. Best peanut sauce EVER! Thank you!!
My husband and I loved this recipe! I am in my first trimester and haven’t had much of an appetite but this hit the spot and we will surely make again.
Great to hear and congrats to you!
This looks amazing! Every single recipe I’ve tried from you, I love! I’m trying to eliminate oil in my diet. Would it be ok without it? Or is there something I could replace it with?
Hi Kathe- Im not sure how the peanut tofu would be without the oil. It does give it good texture and flavor. You could try leaving it out I suppose?
I’ll just give it a try!
Really love this bowl, the sauce is delicious!!
Glad you enjoyed Marley!
This is amazing! The sauce is so well balanced. I did raw red cabbage, carrots, edamame, roasted sweet potato, white rice, and avocado. Will definitely be sharing this recipe and making it again!
Sounds perfect Cori, happy you liked it!
Wow! So good! Perfect with quinoa, as well.
Nice to hear!
Love this beautiful, colorful, flavorful dish! Thank you
Glad you enjoyed!
Sooo good! Love the peanut sauce.
Truly delicious recipe! I have made it three times now. Keep them coming 🙂
So happy you like this one!
This is my first time making one of your recipes and hot dang! I used two kinds of potatoes, beets, carrots, cabbage and microgreens w brown basmati rice. So delicious. I’ll double the sauce next time because we’re all going to want it on everything, but what a winning combination with the crunch and warm potatoes. Thanks for sharing this recipe!!
So glad you tried it out Katie! Happy to hear it was a success.
Another winner, Sylvia. Filling and delicious. The black rice was too expensive, so I just used brown rice and quinoa. Made half the recipe, but full amount of tofu (saved half for tomorrow) and full amount of sauce (I needed the extra sauce). Used red cabbage and carrots in the slaw.
This is one of my regular recipes- I often cook it on the weekend, and have it for lunches throughout the week. I double the sauce (I substitute almond butter for peanut butter, as you mention in the recipe; I also recently started substituting about 1/3 or 1/2 the sesame oil for olive oil (I just got tired of always buying toasted sesame oil- which is much more expensive than even evoo). I fill a whole pan with sliced sweet potatoes so I have enough for several meals. Thank you for this recipe! It’s delicious and I just don’t seem to ever tire of it!
For my son’s wedding, I made this and fed 26 people for a rehearsal dinner (all the grooms-people helped). We had a “Build your own Bowl” station of roasted sweet potatoes, brown rice, roasted broccoli, roasted onions and red peppers, shredded cabbage and carrots, shredded chicken thighs, black beans, sesame ginger baked tofu (from F@H), Asian cucumbers (from F@H) black sesame seeds, roasted peanuts, with peanut sauce (from F@H) and a cilantro lime sauce. Everyone RAVED about it and I sent them to your site for the credit. Thanks for all you do for the cause of healthy delicious food!
Awwww … love hearing this! Thanks so much!
The recipe is excellent but just in place of the peanut butter we could have just used crushed peanuts.
That works too!
Really enjoyed this — and I was surprised at how filling it was. I subbed shrimp for the tofu (baked it just a few minutes when the cubed butternut squash–no yams–was almost done), used brown rice instead of black, and topped with red red cabbage tossed in a soy/rice vinegar/ginger vinaigrette, green onions, radish sprouts, mangetout peas. I tend to avoid “bowls” because I find prepping 8+ things using different cooking methods often more than I want to tackle on a typical night (and I hate turning on the oven for just one thing), but I enjoyed this enough that I’d plan for it and stock up on cooked grain and roast veg from another meal. And we liked the peanut sauce enough to warrant making a bigger batch in the mini blender and storing it. Great fridge clearout recipe. Cheers to you!
Absolutely beautiful bowl of food that makes you feel great inside and out :), the peanut sauce is sublime xx
Love it Lou!
This has become the second (first is the eggplant lasagna on the site, hehe) most favorite dish in my house. Absolutely perfect, especially with homemade peanut butter!
Awwww… thanks Bowie! Appreciate this and thanks for being here! xo
I tried this at an Everman Co-op cooking class and If It looked like this it would have been 5 stars but the class did not look anything like this. It was lacking salt severely. I was not aware of what was missing until I looked it up the recipe on the website. Please if you make this for yourself like I may do, Follow the recipe.
We are pretty much a fan of all things Sylvia, and this is no exception. Over the top! Flavors, texture, and yes temperature, all work wonderfully together. Only had tamari in the house and it worked fine. Definitely company worthy!
I absolutely loved this. I had never cooked with tofu before. With the delicious sauce this was fool proof!
Glad you liked it!
I love this recipe! There aren’t many dishes I can eat 4 lunches in a row without getting bored! And I have made it several times over the last months…! This peanut sauce is the best I’ve ever tried, hands down. I did scale down on the sweetener, though; 1 tablespoon was enough as the orange provided lots of sweetness. I also prefer to bake the tofu without the sauce for better texture. Instead I cube it, marinate in soy and sesame oil, coat lightly in cornstarch and then bake.
I omitted the oil and put 2 tablespoons sesame seeds in blender instead. Also used 3 clementines, rather than just orange juice. Lastly i only put 1/4 teaspoon salt. Delicious!!