Pineapple Buddha Bowl with Sweet & Sour Sauce

Pineapple Buddha Bowl with Sweet & Sour Sauce

Fresh, Hearty & Perfectly Balanced!

What started as a stir fry ended up as a Buddha Bowl for me and I’m not complaining… roasted sweet & sour tofu, roasted Brussel sprouts, sautéed snow peas, black rice, and pineapple with a homemade sweet and sour sauce. A fresh, hearty and perfectly balanced bowl… a little sweet, a little tangy, a little savory and a little nutty.

The sweet & sour sauce recipe is adapted from Eating Well.  It’s fresh and yummy, not cloying or super sweet at all.

The rest of the crew ate sweet & sour stir fried snow peas and chicken.

Scroll down to see the recipe.


Pineapple Buddha Bowl with Sweet & Sour Sauce
A fresh, hearty bowl that is perfectly balanced. Roasted sweet & sour tofu, roasted brussel sprouts, sautéed snow peas and fresh pineapple served with black rice. Sweet and Sour sauce recipe adapted from Eating Well.
Recipe type: Dinner, Veggies
Cuisine: Gluten-free, Vegan, Vegetarian
Marinade/sauce (I doubled: once for tofu marinade, once for veggies and extra sauce)
  • 3 tbsp pineapple juice
  • 5½ teaspoons rice vinegar
  • 1 tbsp + 1 tsp Gluten-free tamari
  • 1 tbsp ketchup
  • 2 tsp brown sugar
  • 1 tbsp corn starch (for sauce, not marinade)
Tofu (you could substitute chicken)
  • Extra-firm, water-packed tofu, drained, rinsed and cut into ½-inch cubes (I make the entire package, using half now and half for another meal)
Stir fry snow peas
  • 1 tsp canola oil
  • 2 garlic cloves, minced
  • 2 tsp minced fresh ginger
  • 3-4 scallions, chopped
  • 1 cup snow peas (I made 2 cups because the family ate them as well)
Roasted Brussel Spouts
  • 1 bag, halved
  • 1 tbsp avocado oil
  • salt
1 cup fresh pineapple, chopped
½ cup fresh pea sprouts
1 cup forbidden rice, prepared according to package.
  1. Make twice: First whisk together pineapple juice, vinegar, tamari, ketchup and sugar in a small bowl or liquid measuring cup until smooth. Set aside as tofu or chicken marinade.
  2. Second: whisk together pineapple juice, vinegar, tamari, ketchup and sugar in a small bowl or liquid measuring cup until smooth. Add cornstarch and whisk until combined. Heat the sauce in a saucepan over medium low heat, stirring constantly until thickens. Set aside.
  1. Place tofu in a medium bowl. Toss with marinade. Let stand for 5- 20 minutes.
  2. Roast at 450 degrees for 15 minutes, flipping once.
  3. Set aside.
  4. (If substituting chicken, marinate chicken, then stir fry separately)
Stir Fry Snow peas
  1. Add oil to a large skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add scallions and cook another minute.
  2. Pour in the some sauce and cook, stirring, until thickened, about 30 seconds.
Brussel Sprouts
  1. Toss brussel sprouts in oil and spread evenly on a prepared baking sheet. Sprinkle with salt. Bake at 400 degrees, 25-30 minutes or until starting to get crispy around the edges.
  2. Serve with sweet and sour sauce.
  1. Place rice in center of plate or bowl. Place cooked tofu, snow peas and brussel sprouts around rice. Add fresh pineapple and pea sprouts. Drizzle with additional sauce as desired.

Recipe adapted from Eating Well.

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