HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTofu & Sweet Potato Buddha Bowl
Tofu & Sweet Potato Buddha Bowl

Tofu & Sweet Potato Buddha Bowl

With Peanut Dressing

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This bountiful tofu Buddha bowl looks hip, tastes incredible and ticks off all the colours of the rainbow. Looks, flavours and good nutrition – we reckon that’s a bowl for the keeping.

Tags:Low Calorie

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit

sweet potato

1 block

Malaysian tofu

(ContainsSoy, Gluten, PeanutsMay be present Sesame)

1 bunch

Asian greens

1 clove


1 bag


1 unit

long red chilli

1 bag

shredded red cabbage

1 unit


1 tub

dark roasted peanut butter

(ContainsPeanutsMay be present Sesame, Tree Nuts)

Not included in your delivery

olive oil

2 tsp

rice wine vinegar (or white wine vinegar)

1.5 tsp

brown sugar

(May be present Sesame, Tree Nuts, Gluten, Milk, Peanuts, Soy)

3 tsp

soy sauce

(ContainsSoy, Gluten)

2 tbs

hot water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2020 kJ
Fat20.1 g
of which saturates2.9 g
Carbohydrate46.2 g
of which sugars23.8 g
Dietary Fibre0 g
Protein27.7 g
Cholesterol0 mg
Sodium883 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 2cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then spread out in a single layer and roast until tender, 20-25 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.


While the sweet potato is roasting, cut each piece of Malaysian tofu into quarters. Roughly chop the Asian greens. Roughly chop the coriander. Thinly slice the long red chilli (if using). Finely chop the garlic (or use a garlic press). Cut the lime in half. In a medium bowl, combine the rice wine vinegar with a generous drizzle of olive oil. Season with salt and pepper. Add the shredded red cabbage and toss to coat. Set aside.


In a separate medium bowl, combine the dark roasted peanut butter, brown sugar, hot water, a good squeeze of lime juice and 1/2 the soy sauce using a whisk or fork. Set aside. TIP: Using hot water and a whisk will make the dressing easier to mix. Add a dash more water if you prefer a runnier consistency.


When the sweet potato has 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the tofu and cook, tossing, until browned, 4 minutes. Transfer to a plate and set aside.


Return the pan to a medium-high heat with a drizzle more olive oil. Add the Asian greens and garlic and cook until slightly wilted and fragrant, 1-2 minutes. Add the remaining soy sauce and stir to combine.


Divide the roasted sweet potato, red cabbage, Asian greens and Malaysian tofu between bowls. Drizzle with the peanut dressing and sprinkle with the coriander and chilli (if using).