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Rejuvenate Fall Harvest Buddha Bowl

Tofu fall harvest bowl with broccoli, Brussels sprouts, and butternut squash, featuring a bottle of Karviva beverage in the background, emphasizing a nutritious food-first approach to wellness.

Rejuvenate Fall Harvest Buddha Bowl is a comforting hearty and healthy fall meal. Filled with protein packed tofu glazed with our rejuvenate whole plant juice, and a bounty of Fall veggies of butternut squash, brussels sprouts, and broccoli!

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Healthy Buddha Bowl Ingredients

  • Rejuvenate Whole Plant Juice. Our Rejuvenate drink is packed with antioxidants thanks to the goji berries and is high in Vitamin A thanks to the mango. 
  • Tofu. High in plant based protein! 
  • Butternut Squash. More than 100% of your daily requirement of vitamin A.
  • Brussel Sprouts. Brussels sprouts are rich in vitamin K which is great for bone health 

Broccoli. Broccoli is an excellent source of fiber.

Servings: 2
Ingredients
    For Buddha Bowl
  • 16 ounce firm or super firm Pre pressed tofu
  • 12-16 ounce bag of broccoli, fresh or frozen (1 bag)
  • 12-16 ounce bag of butternut squash, fresh or frozen (1 bag)
  • 12-16 ounce bag of brussel sprouts, fresh or frozen (1 bag)
  • 1 tablespoon of olive oil
  • Salt & pepper to taste
    • For Marinate
  • 1/2 cup ½ cup Karviva's Rejuvenate Whole Plant Juice
  • 1 tablespoon liquid aminos
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
    • For Stir Fry Sauce
  • 1/4 cup Karviva’s Rejuvenate Whole Plant Juice
  • 1 tablespoon liquid aminos
  • 1/2 teaspoon garlic powder
  • 1 1/4 teaspoon apple cider vinegar or rice vinegar
  • 2 teaspoons tapioca starch or cornstarch
  • 1 teaspoon sesame oil
  • 2 teaspoon organic cane sugar
Instructions
  1. 1
    To make this easier and save time, purchase pre press tofu available at Whole Foods, Trader Joes, or if you are in the area of Dierbergs local grocery store. (Check your local grocery store to see if they carry it.) If you don’t have pre pressed tofu, you will have to press it yourself. See instruction 2.
  2. 2
    Press your tofu. Skip this step if you have pre pressed tofu. Drain, remove from package and slice in half vertically making the block thinner. Take sliced pieces and cut them in half so now you have 4 blocks. Place the 4 tofu blocks between two thick paper towels folded into the shape of the tofu. Then place something heavy on top like a heavy skillet with weights or my favorite; old college textbooks. Press for a minimum total time of one hour. After the first 30 minutes, change the paper towels (they will be soaked) and continue pressing for the remainder of the 30 minutes. You can also do this using a tofu presser.
  3. 3
    Once tofu is done pressing (or you just have pre pressed tofu), preheat your oven to 375 degrees F (190 C) and cut your tofu in small cubes. Begin to make your marinate. In a large bowl, add Karuna’s Rejuvenate Whole Plant Juice, liquid aminos, ground ginger, garlic powder, and onion powder. Mix until well combined.
  4. 4
    Add tofu chunks to your marinate, toss, and cover letting it sit in the refrigerator for 10 to 15 minutes. Once tofu is done marinating grab a large sheet pan, (you might need two pans) and line it with parchment paper. Arrange tofu cubes on pan along with frozen or fresh butternut squash, broccoli, and brussel sprouts. (Again use two pains if needed). Drizzle oil, salt, and pepper on your veggies coating evenly and add to preheated oven baking for 30 minutes.
  5. 5
    Begin to make your stir fry sauce. In a separate bowl, add Karuna’s Rejuvenate Whole Plant Juice, liquid aminos, garlic powder, apple cider vinegar or rice vinegar, tapioca starch or cornstarch, sesame oil, and organic cane sugar. Mix until well combined. Grab a large skillet and place over medium-high heat. Add baked tofu chucks and stir fry sauce to the pan and cook for 2 minutes until sauce thickens up. Remove from heat.
  6. 6
    Begin to assemble your bowl adding butternut squash, broccoli, brussel sprouts, and tofu. Garnish with sesame seeds and/or parsley and serve. This recipe will keep in the refrigerator for 2 or 3 days.It does not freeze well.
Read it online: https://karviva.com/recipe/rejuvenate-fall-harvest-buddha-bowl/