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Copycat Northstar Buddha Bowl

  • Author: Alexis
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 3 1x



  • 1 lb extra firm tofu, drained and pressed (or chicken)
  • 12 heads of broccoli, chopped
  • 3 large carrots, chopped
  • 2 cups cooked brown rice (I used Trader Joe’s frozen)
  • 1/4 cup peanut butter
  • 1/4 cup almond milk (I used unsweetened vanilla)
  • 1 tbsp + 1 tsp agave/pure maple syrup/honey
  • 1 tbsp + 1 tsp reduced sodium soy sauce


  1. Pre-heat oven to 350 degrees. Cube drained/pressed tofu and place on a sprayed baking sheet in an even layer. Sprinkle with salt and spray again. Bake for 30-35 minutes.
  2. Meawhile, steam broccoli and carrots and cook rice according to package directions.
  3. Whisk together sauce ingredients (peanut butter through soy sauce).
  4. Layer rice, vegetables and tofu and drizzle liberally with sauce