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Vegetarian Buddha Bowls with Algae Oil

Kelly Huibregtse of

Serves 2
Gluten-free options Vegetarian Lunch Main Dishes Rice Vegetarian Salads & Dressings Roast Sauté


  • Vegetarian Buddha Bol
    • 1 Medium sweet potato, cut into 1” cubes
    • 1 Bell pepper, halved and deseeded
    • 1 Small red onion, peeled and cut lengthwise into 8 sections
    • 1 Small head broccoli, destemmed and cut into rough chunks
    • 1-2 Tablespoons Thrive® Culinary Algae Oil
    • 1 Cup wild rice, cooked according to package directions
    • 8 Ounces extra-firm tofu
  • Creamy Algae Oil Vinaigrette
    • 1/4 Cup Thrive® Culinary Algae Oil
    • 2 Tablespoons white wine vinegar
    • 2 Tablespoons greek yogurt
    • 2 Teaspoon mustard
    • 1/2 Teaspoon minced garlic
    • Salt and pepper to taste


  1. Brush two baking sheets with algae oil. Preheat oven to 400 degrees Fahrenheit
  2. Place chopped sweet potatoes on one baking sheet and drizzle with algae oil. Salt and pepper to taste. Roast until fork tender, 30-35 minutes. Toss halfway.
  3. Place bell pepper, red onion and broccoli on the remaining baking sheet and drizzle with algae oil. Roast 20-25 minutes, tossing halfway.
  4. Sauté tofu – heat 1 tablespoon algae oil over medium high heat in a small saucepan. Sauté for 3-4 minutes on each side, until a golden brown crust forms.
  5. Then make the Cream Algae Oil Vinaigrette. Combine all ingredients in a sealed jar and shake vigorously to combine.
  6. Divide rice into two bowls and top with tofu and veggies. Drizzle vinaigrette over buddha bowls.

Stay up-to-date with Thrive® Algae Oil.