Buddha bowls with braised tofu, soba noodles, and cashew-lime dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Buddha bowls with braised tofu, soba noodles, and cashew-lime dressing

Signature Sauce

Buddha bowls with braised tofu, soba noodles, and cashew-lime dressing

Dairy-Free, Protein Plus

2 Servings, 760 Calories/Serving

25–35 Minutes

These healthful bowls brim with sweet potato, braised tofu, soba noodles, and an assortment of other superfoods fit for Buddha himself. Nom-aste.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 sweet potato
  • 1 red onion
  • ¼ pound shredded red cabbage
  • ¼ pound shredded carrots
  • Southeast Asian pickling brine (apple cider vinegar - honey - fish sauce)
  • 5 ounces soba noodles (buckwheat - wheat)
  • Sunbasket cashew-lime dressing (cashew butter - gluten-free tamari - toasted sesame oil - honey - lime juice -  sambal oelek - fresh garlic - fresh ginger)
  • ½ pound Hodo Soy braised tofu
  • 2 tablespoons roasted cashews
  • 5 or 6 sprigs fresh mint

Nutrition per serving

Calories 760, Total Fat 24g (31% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 790mg (34% DV), Total Carb. 107g (39% DV), Fiber 16g (57% DV), Total Sugars 22g (Incl. 8g Added Sugars, 16% DV), Protein 35g
Contains: Fish, Tree Nuts, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the sweet potato and onion

Heat the oven to 400°F.
  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Peel and cut the red onion into 1-inch pieces.
On a sheet pan, drizzle the sweet potato and onion with 2 to 3 teaspoons oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes.
While the sweet potato and onion roast, prepare the rest of the meal.


Pickle the cabbage and carrots

  • In a medium heatproof bowl, combine the cabbage and carrots.
In a medium sauce pot, bring the pickling brine and 2 tablespoons water to a boil. Remove from the heat and pour over the cabbage and carrots. Let stand, stirring occasionally, while you prepare the rest of the meal. Season to taste with salt and pepper, if needed. Rinse out the pot.


Cook the soba noodles

Fill the same pot used for the pickling brine with water and bring to a boil. Add the soba noodles and cook until just tender, 4 to 5 minutes. Drain and rinse with cold water (see Chef’s Tip). Return to the pot and toss with half the cashew-lime dressing (save the remaining dressing for serving).
While the water heats and the soba noodles cook, prepare the tofu.


Cook the tofu

  • Crumble the tofu into ½-inch pieces.
In a medium frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the tofu, season with salt and pepper, and cook, stirring occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate.
While the tofu cooks, prepare the garnishes.


Prep the garnishes

  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Strip the mint leaves from the stems.
  • Drain the pickled cabbage and carrots; discard the liquid or save for another use.


Transfer the soba noodles to individual bowls. Arrange the sweet potato and onion, pickled cabbage and carrots, tofu, cashews, and mint leaves in separate piles on top. Serve the remaining cashew-lime dressing on the side.