Tofu Sweet Potato Buddha Bowls with Algae Oil

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5 from 4 reviews

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



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
  • 12 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


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.