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Red Rice Buddha Bowl

Alexander Villena


Instagram: @free_athlete


Kitchen hack:

Don’t throw away your veggie leftovers. Just save them in a plastic bag in your refrigerator. Once the bag is full, place in a pot of water and cook for an hour. Now you’ve got perfectly tasty vegetable broth.



Keep it in the kitchen:

Try silken tofu. It is so versatile. It can be used in either sweet or savory dishes and is a great ingredient when you want to thicken sauces or make an amazingly creamy chocolate pudding.


1 tsp agave syrup

1 tsp olive oil

1 tsp soy sauce

1 bell pepper

1 medium onion

1 red chili

200 g canned tomatoes

Bowl Ingredients

70 g red rice

60 g smoked tofu

100 g red cabbage, chopped

40 baby spinach leaves

½ avocado

3 pickled onions

Black sesame


Cook the rice according to the package instructions. Finely slice the chili, onion and bell pepper. Heat the olive oil on medium heat in a pan and fry the chili, onion and bell pepper until the onion is golden brown. Add the agave syrup and let the veggies caramelize for 1-2 minutes. Stir in the canned tomatoes and soy sauce, and cook on medium heat for 5 more minutes. Thinly chop the red cabbage and cut the tofu into cubes. Place your rice, cabbage, tofu, avocado, spinach, pickled onions and sauce in a big bowl and sprinkle with some black sesame. Enjoy!

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