Vegetarian Buddha Bowls with Algae Oil

These Vegetarian Buddha Bowls with Tofu, Sweet Potato and Roasted Veggies are healthy and gluten free. This version has a secret ingredient – algae oil!

You really can’t go wrong with buddha bowls. The dish gets its name from the fact that you pile food (ideally lots of healthy veggies) up so it looks like Buddha’s belly. They are so dang delicious right out of the oven, but they also make excellent leftovers to take to work.

This recipe is for two buddha bowls, but I highly recommend doubling or even tripling the recipe so you can enjoy them all week long! It’s always great to have healthy leftovers to take to work. They are also vegetarian and gluten free, with lots of healthy protein and fiber so you will feel satisfied during those long work days.

As if there weren’t enough healthy things about this recipe, it has a super special secret ingredient – algae oil! Algae oil is a new discovery for me. I have to admit, when I first heard about it I wasn’t sure what to think. I mean, algae has to taste weird, right? Wrong. Thrive culinary algae oil is really light in flavor and doesn’t taste at all like seaweed.

I’ve completely replaced olive oil with it for the last month and it was such a welcome change! I’ve used it for frying eggs, making salad dressings and even banana bread! I also love that algae oil is ultra low in saturated fats (which you want to avoid) and super high in monounsaturated fatty acids (MUFAs). MUFAs are good-for-you fats found in plant foods that have been found to enhance heart health and prevent chronic disease. 

I think this buddha bowl recipe really highlights how versatile algae oil is. It holds up well on even the highest heats in your oven, meaning the roasted sweet potato cubes have this delicious caramelized crust that protects a soft sweet center.

Because of its high smoke point (at 485 degrees fahrenheit it’s actually the highest of all oils on the market), you can sear the tofu and get this gorgeous golden brown crust on it. It makes it perfectly crisp – almost like popcorn. Speaking of that, algae oil + popcorn kernels are a match made in heaven. It makes everything you use it on taste brighter and fresher. Want to try it for yourself? You can also find Thrive Algae Oil on their website or on Amazon.

So what are you waiting for? These vegetarian buddha bowls are easy to make, guilt free and super healthy. You really can’t go wrong!

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Tofu Sweet Potato Buddha Bowls with Algae Oil

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These Vegetarian Buddha Bowls with Tofu, Sweet Potato and Roasted Veggies are healthy and gluten free. This version has a secret ingredient – algae oil!

• Author: Kelly Egan
• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 20 minutes
• Yield: 2
• Category: Main
• Method: Oven
• Cuisine: Asian

Ingredients

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Vegetarian Buddha Bowl Ingredients:

• 1 medium sweet potato, cut into 1” cubes
• 1 bell pepper, halved and deseeded
• 1 small red onion, peeled and cut lengthwise into 8 sections
• 1 small head broccoli, destemmed and cut into rough chunks
• 1-2 tablespoons Thrive Culinary Algae Oil
• 1 cup wild rice, cooked according to package directions
• 8 ounces extra-firm tofu
• 1 T Thrive Culinary Algae Oil

Creamy Algae Oil Vinaigrette Ingredients:

• 1/4 cup Thrive Culinary Algae Oil
• 2 tablespoons white wine vinegar
• 2 tablespoons greek yogurt
• 2 teaspoon mustard
• 1/2 teaspoon minced garlic
• Salt and pepper to taste

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Instructions

Make the Vegetarian Buddha Bowls:

1. Brush two baking sheets with algae oil. Preheat oven to 400 degrees Fahrenheit
2. Place chopped sweet potatoes on one baking sheet and drizzle with algae oil. Salt and pepper to taste. Roast until fork tender, 30-35 minutes. Toss halfway.
3. Place bell pepper, red onion and broccoli on the remaining baking sheet and drizzle with algae oil. Roast 20-25 minutes, tossing halfway.
4. Sauté tofu – heat 1 tablespoon algae oil over medium-high heat in a small saucepan. Sauté for 3-4 minutes on each side, until golden brown crust forms.

Make the Cream Algae Oil Vinaigrette:

1. Combine all ingredients in a sealed jar and shake vigorously to combine.
2. Divide rice into two bowls and top with tofu and veggies. Drizzle vinaigrette over buddha bowls.

Thanks so much to Thrive Culinary Algae Oil for sponsoring this post. All opinions are always my own!

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