Buddha bowl with tofu topping This colourful bowl is quick to prepare, varied and leaves plenty of room for creativity.
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30 MIN.






  • 200 g tofu
  • 1 sweet potato (approx. 300 g)
  • 1 red bell pepper (approx. 200 g)
  • 3 tbsp rapeseed oil
  • 1 tsp ras el hanout (spice mix)
  • salt
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp rapeseed oil
  • ½ tsp sweet or hot paprika powder
  • 1 tbsp cornstarch
  • 60 g rocket
  • 1 avocado
  • 1 tomato


  • 1-2 garlic cloves
  • 1 untreated lime
  • 60 g peanut or sesame butter (tahini)
  • 1 tsp mustard
  • 1 tsp maple syrup
  • 4 tbsp water
  • salt, pepper


  • 2 tbsp roasted peanuts or 2 tsp sesame seeds


  1. Drain the tofu, wrap it in a clean kitchen towel or kitchen paper and weigh it down with an object so that the liquid is squeezed out. Set the tofu aside for about 30 minutes.
  2. In the meantime, peel the sweet potato and cut into approx. 1.5 cm cubes. Wash the pepper, remove the seeds and white inner skins and cut into large pieces. In a small bowl, mix the rapeseed oil with the ras el hanout and ½ tsp salt. Halve the spiced oil, mix one half with the sweet potato cubes and the other half with the pepper pieces.
  3. For the tofu marinade, place the soy sauce, sesame and rapeseed oil and paprika powder in a bowl. Unwrap the tofu, cut into approx. 1.5 cm cubes, add to the marinade and mix well. Finally, add the starch and mix everything again so that all the cubes are coated.
  4. Place the sweet potato, peppers and tofu next to each other on the grid of the ZWILLING Air fryer. Bake at 200 °C for approx. 15 minutes until crispy. Halfway through the cooking time, remove the drawer and give it a quick shake.
  5. In the meantime, peel the garlic for the sauce. Wash the lime in hot water, dry, grate a little zest, e.g. with the ZWILLING Z-CUT mini grater, and squeeze out the juice. Place the garlic, lime juice and zest together with the remaining ingredients in a blender jug and puree, e.g. with the ZWILLING ENFINIGY hand blender. If the mixture is too thick, add a little more water. Season to taste with salt and pepper.
  6. Clean, wash and spin dry the rocket. Peel the avocado, remove the stone and cut into even slices. Wash the tomato, remove the stalk and also cut into wedges.
  7. To serve, place the rocket at the bottom of the bowls, e.g. from STAUB. Arrange the remaining ingredients decoratively on top. Finally, drizzle with the sauce and serve sprinkled with roasted nuts or seeds. Enjoy immediately warm or cold.


The ingredients and spices can be varied according to taste and availability. The remaining ingredients can be stored vacuum-sealed in ZWILLING FRESH & SAVE boxes in the fridge or in CUBE boxes in the larder.


This recipe is ideal as a meal prep dish for the ZWILLING FRESH & SAVE vacuum system. To do this, place the ingredients in a vacuum or Lunchbox M when cooled. Fill the sauce separately and pour over the bowl just before enjoying.