Lunch karma is immediate. A thoughtful, nourishing meal means an afternoon of sustained energy; inhale a takeout special while hunched over the computer, however, and 3 p.m. is a dyspeptic battle lost to Facebook scrolling. Australia-based naturopath Gemma Davis, the beautiful brains behind The Compassionate Road, has a healthy fave: Yummy, nutrient-rich Buddha bowls made with brown rice, marinated organic tofu, and a medley of mung bean sprouts, herbs, and veggies, topped with an addictively tangy sauce that’s amazing on anything. Whip up a batch of the sauce on Sunday and you’ll have enough for four days’ worth of bowls.

Through The Compassionate Road, Davis inspires readers to make choices that are kind to all beings. She shares thought-provoking articles, mouth-watering recipes, and resources to empower informed decisions about what we purchase and consume. Visitors to her site can download a free 21-day guidebook to healthy living that’s packed with guidance, practical tools, and gorgeously presented recipes to kick-start a radiant life. “I just want people to know that you can live a healthy life and be cruelty-free,” Davis says. “Even if we take baby steps, it always starts with us asking questions.”

Buddha Bowls 

(Serves 2)

Ingredients:

Buddha Bowl Sauce

4 Tbsp. olive oil
1 onion, diced
1/3 cup minced fresh ginger
5 garlic cloves
2 tsp. curry powder
1/2 tsp. cayenne pepper
1 cup fresh carrot juice (you can use water if you don’t have the juice and its still yummy!)
1/2 cup rice vinegar
1 cup almond butter (or another nut butter)
1/4 cup fresh-squeezed lemon juice
2/3 cup tamari
4 Tbsp. toasted sesame oil

Buddha Bowls 

2 cups cooked brown rice
1-2 cups mung bean sprouts
1 tomato, chopped
1 Lebanese cucumber, chopped
1/2 cup coriander, roughly chopped
1/4 cup mixed dry herbs—oregano, thyme, basil, dill, and rosemary
7 ounces organic tofu, cut into small cubes
1/3 cup tamari
1/4 cup apple cider vinegar or rice vinegar
1 Tbsp. olive or sesame oil

Directions:

For the Buddha bowl, combine the tamari, vinegar, and oil together in a bowl and marinate the tofu cubes for fifteen minutes.

While the tofu is marinating, make the buddha bowl sauce. Heat the oil in a medium pot. Add the onion, ginger and garlic and cook for three to five minutes until the onion is soft. Add the curry powder and cayenne pepper, stir for one minute, and remove from heat. Stir in the remaining ingredients and let sit for a minute. Transfer to the blender and blend until creamy. Reheat if needed.

Divide the rice and the rest of the Buddha bowl ingredients including the tofu cubes into two bowls. Sprinkle the herbs over the vegetables and top with the sauce. Serve immediately.