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Top down view of Buddha Bowl with Pineapple Brown Butter Teriyaki Sauce on Salty Crispy Tofu, with cherry tomatoes, mango, raw zucchini, carrots, and pineapple.
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5 from 1 vote

Buddha Bowls with Pineapple Brown Butter Teriyaki Sauce

These easy Buddha Bowls work for vegans, pescatarians, or carnivores. Choose noodles or rice, top with a delicious Pineapple Brown Butter Teriyaki Sauce (vegan or vegetarian) and surround with assorted fruits and vegetables: slices of cucumber, zucchini spirals, fresh cherry tomatoes, raw carrots. Contrast that with juicy mangos and acidic pineapple and your tastebuds will be in nirvana.
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: dinner
Cuisine: American
Keyword: buddha bowls, pineapple brown butter teriyaki sauce, salty crispy tofu
Servings: 6
Calories: 256kcal
Author: sylvia


  • 12 tablespons Pineapple Brown Butter Teriyaki Sauce (see Instruction section for link to recipe)

For the proteins:

  • Salty Crispy Tofu (4-6 cubes per person, see Instruction section for link to recipe)
  • Cooked Chicken (about 1/4 pound per person)
  • Prawns (4-6 prawns per person)
  • small amount of oil, vegan brown butter or brown butter for cooking prawns (See instruction section for links to vegan brown butter and brown butter recipes)

For the noodle/starch

  • brown or white rice 3/4 cup per person
  • glass or vermicelli noodles 3/4 cup per person

For the vegetables

  • 1.5 cups cucumber or raw zucchini, chopped or spiralized
  • 1.5 cups cherry tomatoes
  • 1.5 cups raw carrots, shredded
  • 1.5 cups mango, chopped
  • 1.5 cups pineapple, chopped


These instructions are quite loose as there is a lot of flexibility to this recipe. None of the steps are difficult but especially if you are making 3 different proteins, consider the order of your steps. You can purchase or prepare the chicken ahead of time. The Salty Crispy Tofu takes a bit of passive preparation time, but you can prepare it up to the point where the tofu cubes are rolled in cornstarch. Prawns cook very quickly, so you leave them to last. Don't forget to defrost them if you are using frozen.

  • Prepare the Pineapple Brown Butter Teriyaki Sauce. You can do this several days ahead and reheat it. 
  • Decide on your choice of noodle/starch and proteins (prawns, chicken, or Salty Crispy Tofu) and prepare them. If you are cooking the prawns and/or chicken, you can stir fry in a small amount of oil, vegan brown butter or brown butter
  • Prepare the vegetables. 
  • Put out everything in serving bowls, buffet style and let your eaters prepare their own customized Buddha Bowl. 


Pineapple Brown Butter Teriyaki Sauce: Storage and Reheating

You can make this ahead of time and store for at least 3 or 4 days in the fridge. The sauce will thicken up when chilled. Reheat the sauce over low heat to return it to its original consistency. If necessary, you can thin it with a little additional pineapple or orange juice. 

Nutritional Information

Since this recipe is so flexible, nutritional information is a guideline only and is based on the Buddha Bowl using brown rice, chicken, and 2 tablespoons of sauce. 


Calories: 256kcal | Carbohydrates: 1g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 89mg | Potassium: 340mg | Vitamin A: 230IU | Vitamin C: 8.5mg | Calcium: 18mg | Iron: 1.6mg