Buddha Bowl of the Week: Glow Bowl with Sweet Potato & Tofu Balls and Almond Cheese

In addition to all my weekly other lunch bowls, I present to you this week’s Glow Bowl. Again filled with many great nutrients to nourish your body & soul!



September 27, 2017
: 4
: 20 min
: 40 min
: 1 hr
: medium


  • For the balls
  • 500g cooked sweet potato, mashed
  • 150g firm tofu
  • 1 (chipotle) pepper, minced
  • 1 tsp salt and pepper
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 handful parsley
  • 1/2 cup onions, chopped
  • 2 tsp garlic, minced
  • 1 cup oats
  • 1 cup bread crumbs
  • 1 tsp liquid smoke (optional)
  • For the almond cheese
  • 2 cups slivered almonds, soaked and drained
  • ΒΌ cup olive oil
  • 2 cloves garlic, peeled
  • 1 tsp salt
  • Β½ cup water
  • juice from 1 lemon
  • For the bowl
  • 4 zucchinis, spiralised
  • 2 green apples, sliced
  • 100g hazelnuts
  • 4 servings of brown rice (I use microwavable steamed rice)
  • Step 1 Preheat your oven to 180 degrees.
  • Step 2 Cook your sweet potato in a microwave by pricking it with a fork and add to high for 10 minutes.
  • Step 3 When the potato is ready, let it cool while you’re making the almond cheese.
  • Step 4 To make the almond cheese, add all the ingredients to a food processor and blend until smooth. Transfer to a bowl.
  • Step 5 Add all the ingredients for the balls (except the bread crumbs) in the food processor and add the mashed potato. Blend until smooth.
  • Step 6 Roll the mixture into little balls and roll through the bread crumbs. Transfer to an oven plate with baking paper or silicone mat.
  • Step 7 Bake for 30 minutes.
  • Step 8 In that time, spiralise your zucchini, slice your apple, steam the rice and assemble your bowls with all ingredients.
  • Step 9 Serve warm or cold.

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