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Bali Bowl with Peanut Tofu, black rice, roasted sweet potatoes, shredded cabbage, radish and snow peas. #peanutsauce #peanuttofu #healthybowl #veganbowls #buddhabowls #vegan #plantbased #cleaneating #eatclean #detoxrecipes #balifood #balinese

Bali Bowls with Peanut Tofu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 72 reviews
  • Author: Sylvia Fountaine
  • 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!


Units Scale
  • 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
  • 1/21 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
  • 3/4 teaspoon salt

Bowl Veggie Options:

  • 12 cups shredded cabbage ( or use a mandolin)
  • 12 cups shredded carrots
  • 12 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