Barbecue Buddha Bowl

Vegan, Gluten-free

2 Servings


  • 1 (14 oz.) pack of extra firm tofu
  • ½ cup Jay D’s Louisiana Barbecue Sauce
  • 2 cups brown Supreme Rice, cooked
  • ½ ripe avocado
  • 1 cup kale or spinach
  • ½ cup tahini
  • 2 Tbsp lemon juice
  • 1 cup sweet potato, cubed
  • 2 Tbsp water
  • 1 tsp sea salt


  1. Pre-heat oven to 425 degrees.
  2. Press tofu for 15-20 minutes to remove excess liquid.
  3. Place tofu into a medium sized bowl and add in ¾ cup Jay D’s Barbecue Sauce.
  4. Mix together gently. (Marinate over night for best results.)
  5. Place tofu on a flat pan lined with parchment paper and do the same for the sweet potato cubes.
  6. Once oven is preheated, place tofu and sweet potatoes in the oven. (Tofu should take 20-25 minutes, sweet potato cubes should take 15 minutes.)
  7. While the tofu and potatoes are baking, whisk together the tahini, lemon juice, water and sea salt to create a dressing for the greens.
  8. After tofu and potatoes are finished, scoop out 1 cup of cooked brown rice into 2 separate bowls.
  9. Slice the ½ of an avocado into ¼ into cubes or thin slices.
  10. On top of rice, scoop out ½ of the baked BBQ tofu, ½ of the baked sweet potato, ½ cup of greens drizzled with ½ of the dressing, ¼ of an avocado - into each bowl for a completely satisfying meal!


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