These plant-based bowls are a hearty and wholesome lunch or meal prep friendly dinner! The crispy garlic tofu and garlic and herb rice have a simple but delicious flavor base, which allows this recipe to be served two different ways using Primal Kitchen dressings. Enjoy a fresh and satisfying meal with Primal Kitchen’s Greek Marinade and fresh parsley, or make the same bowl and top with their No-Dairy Buffalo Sauce and green onions for a spicy twist.
Tip: We recommend sticking to the suggested heights and weights for your protein. Thicker cuts of protein may need 3-5 extra minutes of cooking time which could overcook your grains.
Prep Tip: Buy pre-sliced vegetables to save on prep time!
This dish contains the following allergens: Soybeans
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
200g
white rice, rinsed
1 teaspoon
garlic powder
1 teaspoon
dried parsley
473g
water or vegetable stock
Pinch of salt
LEVEL 2 (TRAY)
28g
extra firm tofu, drained, patted dry, cut in 1-inch cubes
3 tablespoons
Primal Kitchen Avocado Oil, divided
2 tablespoons
cornstarch
½ teaspoon
garlic powder
¼ teaspoon
salt
1 cup
red bell pepper, diced or cut into strips
1 cup
cauliflower, cut into 2-inch florets
TOPPINGS (optional)
Mixed salad greens, for serving
For Greek-Inspired Bowls
Primal Kitchen Greek Dressing, to taste
¼ cup fresh parsley, chopped
For Buffalo Bowls
Primal Kitchen No-Dairy Buffalo Sauce
¼ cup
chopped green onions
LEVEL 1 (BOTTOM OF POT)
1 cup
white rice, rinsed
1 teaspoon
garlic powder
1 teaspoon
dried parsley
2 cups
water or vegetable stock
Pinch of salt
LEVEL 2 (TRAY)
1 package (16 ounces)
extra firm tofu, drained, patted dry, cut in 1-inch cubes
3 tablespoons
Primal Kitchen Avocado Oil, divided
2 tablespoons
cornstarch
½ teaspoon
garlic powder
¼ teaspoon
salt
1 cup
red bell pepper, diced or cut into strips
1 cup
cauliflower, cut into 2-inch florets
TOPPINGS (optional)
Mixed salad greens, for serving
For Greek-Inspired Bowls
Primal Kitchen Greek Dressing, to taste
¼ cup fresh parsley, chopped
For Buffalo Bowls
Primal Kitchen No-Dairy Buffalo Sauce
¼ cup
chopped green onions
Utensils
Large Bowl
Small Bowl
Silicone-Tipped Tongs
Whisk
Step 1
Add the white rice, garlic powder, parsley, and salt to the bottom of the unit. Add 2 cups of water or stock and mix well.
Step 2
To a large bowl, add tofu and 1 tablespoonavocado oil and toss to evenly coat. Then add cornstarch, garlic powder, and salt and toss until evenly coated.
Step 3
In a smallbowl, toss the pepper, 1 teaspoon avocado oil, and a pinch of salt. Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot. Place the tofu and pepper on top of the tray.
Step 4
Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 350°F, and set time for 10–15 minutes. Press START/STOP to begin cooking (the unit will steam for approx. 10 minutes before crisping).
Step 5
While the food is cooking, mix the cauliflower with the remaining oil and a pinch of salt. Add the cauliflower to the crisper tray for the final 7 minutes of cooking.
Step 6
When cooking is complete, use silicone-tipped tongs to grab the center handle and remove the tray from the unit.
Step 7
For Greek-Inspired Bowls, place a handful of mixed greens intoserving bowls. Top with rice, tofu, and vegetables. Drizzle each bowl with Greek Dressing and top with 1 tablespoon fresh parsley.
Step 8
For Buffalo Bowls, place a handful of mixed greens into serving bowls. Top with rice, tofu, and vegetables. Drizzle with Buffalo Sauce and top with 1 tablespoon chopped green onions.
Add the white rice, garlic powder, parsley, and salt to the bottom of the unit. Add 2 cups of water or stock and mix well.
LEVEL 1 (BOTTOM OF POT)
200g
white rice, rinsed
1 teaspoon
garlic powder
1 teaspoon
dried parsley
473g
water or vegetable stock
Pinch of salt
LEVEL 2 (TRAY)
28g
extra firm tofu, drained, patted dry, cut in 1-inch cubes
3 tablespoons
Primal Kitchen Avocado Oil, divided
2 tablespoons
cornstarch
½ teaspoon
garlic powder
¼ teaspoon
salt
1 cup
red bell pepper, diced or cut into strips
1 cup
cauliflower, cut into 2-inch florets
TOPPINGS (optional)
Mixed salad greens, for serving
For Greek-Inspired Bowls
Primal Kitchen Greek Dressing, to taste
¼ cup fresh parsley, chopped
For Buffalo Bowls
Primal Kitchen No-Dairy Buffalo Sauce
¼ cup
chopped green onions
LEVEL 1 (BOTTOM OF POT)
1 cup
white rice, rinsed
1 teaspoon
garlic powder
1 teaspoon
dried parsley
2 cups
water or vegetable stock
Pinch of salt
LEVEL 2 (TRAY)
1 package (16 ounces)
extra firm tofu, drained, patted dry, cut in 1-inch cubes
3 tablespoons
Primal Kitchen Avocado Oil, divided
2 tablespoons
cornstarch
½ teaspoon
garlic powder
¼ teaspoon
salt
1 cup
red bell pepper, diced or cut into strips
1 cup
cauliflower, cut into 2-inch florets
TOPPINGS (optional)
Mixed salad greens, for serving
For Greek-Inspired Bowls
Primal Kitchen Greek Dressing, to taste
¼ cup fresh parsley, chopped
For Buffalo Bowls
Primal Kitchen No-Dairy Buffalo Sauce
¼ cup
chopped green onions
Step 2 of 8
To a large bowl, add tofu and 1 tablespoonavocado oil and toss to evenly coat. Then add cornstarch, garlic powder, and salt and toss until evenly coated.
LEVEL 1 (BOTTOM OF POT)
200g
white rice, rinsed
1 teaspoon
garlic powder
1 teaspoon
dried parsley
473g
water or vegetable stock
Pinch of salt
LEVEL 2 (TRAY)
28g
extra firm tofu, drained, patted dry, cut in 1-inch cubes
3 tablespoons
Primal Kitchen Avocado Oil, divided
2 tablespoons
cornstarch
½ teaspoon
garlic powder
¼ teaspoon
salt
1 cup
red bell pepper, diced or cut into strips
1 cup
cauliflower, cut into 2-inch florets
TOPPINGS (optional)
Mixed salad greens, for serving
For Greek-Inspired Bowls
Primal Kitchen Greek Dressing, to taste
¼ cup fresh parsley, chopped
For Buffalo Bowls
Primal Kitchen No-Dairy Buffalo Sauce
¼ cup
chopped green onions
LEVEL 1 (BOTTOM OF POT)
1 cup
white rice, rinsed
1 teaspoon
garlic powder
1 teaspoon
dried parsley
2 cups
water or vegetable stock
Pinch of salt
LEVEL 2 (TRAY)
1 package (16 ounces)
extra firm tofu, drained, patted dry, cut in 1-inch cubes
3 tablespoons
Primal Kitchen Avocado Oil, divided
2 tablespoons
cornstarch
½ teaspoon
garlic powder
¼ teaspoon
salt
1 cup
red bell pepper, diced or cut into strips
1 cup
cauliflower, cut into 2-inch florets
TOPPINGS (optional)
Mixed salad greens, for serving
For Greek-Inspired Bowls
Primal Kitchen Greek Dressing, to taste
¼ cup fresh parsley, chopped
For Buffalo Bowls
Primal Kitchen No-Dairy Buffalo Sauce
¼ cup
chopped green onions
Step 3 of 8
In a smallbowl, toss the pepper, 1 teaspoon avocado oil, and a pinch of salt. Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot. Place the tofu and pepper on top of the tray.
LEVEL 1 (BOTTOM OF POT)
200g
white rice, rinsed
1 teaspoon
garlic powder
1 teaspoon
dried parsley
473g
water or vegetable stock
Pinch of salt
LEVEL 2 (TRAY)
28g
extra firm tofu, drained, patted dry, cut in 1-inch cubes
3 tablespoons
Primal Kitchen Avocado Oil, divided
2 tablespoons
cornstarch
½ teaspoon
garlic powder
¼ teaspoon
salt
1 cup
red bell pepper, diced or cut into strips
1 cup
cauliflower, cut into 2-inch florets
TOPPINGS (optional)
Mixed salad greens, for serving
For Greek-Inspired Bowls
Primal Kitchen Greek Dressing, to taste
¼ cup fresh parsley, chopped
For Buffalo Bowls
Primal Kitchen No-Dairy Buffalo Sauce
¼ cup
chopped green onions
LEVEL 1 (BOTTOM OF POT)
1 cup
white rice, rinsed
1 teaspoon
garlic powder
1 teaspoon
dried parsley
2 cups
water or vegetable stock
Pinch of salt
LEVEL 2 (TRAY)
1 package (16 ounces)
extra firm tofu, drained, patted dry, cut in 1-inch cubes
3 tablespoons
Primal Kitchen Avocado Oil, divided
2 tablespoons
cornstarch
½ teaspoon
garlic powder
¼ teaspoon
salt
1 cup
red bell pepper, diced or cut into strips
1 cup
cauliflower, cut into 2-inch florets
TOPPINGS (optional)
Mixed salad greens, for serving
For Greek-Inspired Bowls
Primal Kitchen Greek Dressing, to taste
¼ cup fresh parsley, chopped
For Buffalo Bowls
Primal Kitchen No-Dairy Buffalo Sauce
¼ cup
chopped green onions
Step 4 of 8
Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 350°F, and set time for 10–15 minutes. Press START/STOP to begin cooking (the unit will steam for approx. 10 minutes before crisping).
LEVEL 1 (BOTTOM OF POT)
200g
white rice, rinsed
1 teaspoon
garlic powder
1 teaspoon
dried parsley
473g
water or vegetable stock
Pinch of salt
LEVEL 2 (TRAY)
28g
extra firm tofu, drained, patted dry, cut in 1-inch cubes
3 tablespoons
Primal Kitchen Avocado Oil, divided
2 tablespoons
cornstarch
½ teaspoon
garlic powder
¼ teaspoon
salt
1 cup
red bell pepper, diced or cut into strips
1 cup
cauliflower, cut into 2-inch florets
TOPPINGS (optional)
Mixed salad greens, for serving
For Greek-Inspired Bowls
Primal Kitchen Greek Dressing, to taste
¼ cup fresh parsley, chopped
For Buffalo Bowls
Primal Kitchen No-Dairy Buffalo Sauce
¼ cup
chopped green onions
LEVEL 1 (BOTTOM OF POT)
1 cup
white rice, rinsed
1 teaspoon
garlic powder
1 teaspoon
dried parsley
2 cups
water or vegetable stock
Pinch of salt
LEVEL 2 (TRAY)
1 package (16 ounces)
extra firm tofu, drained, patted dry, cut in 1-inch cubes
3 tablespoons
Primal Kitchen Avocado Oil, divided
2 tablespoons
cornstarch
½ teaspoon
garlic powder
¼ teaspoon
salt
1 cup
red bell pepper, diced or cut into strips
1 cup
cauliflower, cut into 2-inch florets
TOPPINGS (optional)
Mixed salad greens, for serving
For Greek-Inspired Bowls
Primal Kitchen Greek Dressing, to taste
¼ cup fresh parsley, chopped
For Buffalo Bowls
Primal Kitchen No-Dairy Buffalo Sauce
¼ cup
chopped green onions
Step 5 of 8
While the food is cooking, mix the cauliflower with the remaining oil and a pinch of salt. Add the cauliflower to the crisper tray for the final 7 minutes of cooking.
LEVEL 1 (BOTTOM OF POT)
200g
white rice, rinsed
1 teaspoon
garlic powder
1 teaspoon
dried parsley
473g
water or vegetable stock
Pinch of salt
LEVEL 2 (TRAY)
28g
extra firm tofu, drained, patted dry, cut in 1-inch cubes
3 tablespoons
Primal Kitchen Avocado Oil, divided
2 tablespoons
cornstarch
½ teaspoon
garlic powder
¼ teaspoon
salt
1 cup
red bell pepper, diced or cut into strips
1 cup
cauliflower, cut into 2-inch florets
TOPPINGS (optional)
Mixed salad greens, for serving
For Greek-Inspired Bowls
Primal Kitchen Greek Dressing, to taste
¼ cup fresh parsley, chopped
For Buffalo Bowls
Primal Kitchen No-Dairy Buffalo Sauce
¼ cup
chopped green onions
LEVEL 1 (BOTTOM OF POT)
1 cup
white rice, rinsed
1 teaspoon
garlic powder
1 teaspoon
dried parsley
2 cups
water or vegetable stock
Pinch of salt
LEVEL 2 (TRAY)
1 package (16 ounces)
extra firm tofu, drained, patted dry, cut in 1-inch cubes
3 tablespoons
Primal Kitchen Avocado Oil, divided
2 tablespoons
cornstarch
½ teaspoon
garlic powder
¼ teaspoon
salt
1 cup
red bell pepper, diced or cut into strips
1 cup
cauliflower, cut into 2-inch florets
TOPPINGS (optional)
Mixed salad greens, for serving
For Greek-Inspired Bowls
Primal Kitchen Greek Dressing, to taste
¼ cup fresh parsley, chopped
For Buffalo Bowls
Primal Kitchen No-Dairy Buffalo Sauce
¼ cup
chopped green onions
Step 6 of 8
When cooking is complete, use silicone-tipped tongs to grab the center handle and remove the tray from the unit.
LEVEL 1 (BOTTOM OF POT)
200g
white rice, rinsed
1 teaspoon
garlic powder
1 teaspoon
dried parsley
473g
water or vegetable stock
Pinch of salt
LEVEL 2 (TRAY)
28g
extra firm tofu, drained, patted dry, cut in 1-inch cubes
3 tablespoons
Primal Kitchen Avocado Oil, divided
2 tablespoons
cornstarch
½ teaspoon
garlic powder
¼ teaspoon
salt
1 cup
red bell pepper, diced or cut into strips
1 cup
cauliflower, cut into 2-inch florets
TOPPINGS (optional)
Mixed salad greens, for serving
For Greek-Inspired Bowls
Primal Kitchen Greek Dressing, to taste
¼ cup fresh parsley, chopped
For Buffalo Bowls
Primal Kitchen No-Dairy Buffalo Sauce
¼ cup
chopped green onions
LEVEL 1 (BOTTOM OF POT)
1 cup
white rice, rinsed
1 teaspoon
garlic powder
1 teaspoon
dried parsley
2 cups
water or vegetable stock
Pinch of salt
LEVEL 2 (TRAY)
1 package (16 ounces)
extra firm tofu, drained, patted dry, cut in 1-inch cubes
3 tablespoons
Primal Kitchen Avocado Oil, divided
2 tablespoons
cornstarch
½ teaspoon
garlic powder
¼ teaspoon
salt
1 cup
red bell pepper, diced or cut into strips
1 cup
cauliflower, cut into 2-inch florets
TOPPINGS (optional)
Mixed salad greens, for serving
For Greek-Inspired Bowls
Primal Kitchen Greek Dressing, to taste
¼ cup fresh parsley, chopped
For Buffalo Bowls
Primal Kitchen No-Dairy Buffalo Sauce
¼ cup
chopped green onions
Step 7 of 8
For Greek-Inspired Bowls, place a handful of mixed greens intoserving bowls. Top with rice, tofu, and vegetables. Drizzle each bowl with Greek Dressing and top with 1 tablespoon fresh parsley.
LEVEL 1 (BOTTOM OF POT)
200g
white rice, rinsed
1 teaspoon
garlic powder
1 teaspoon
dried parsley
473g
water or vegetable stock
Pinch of salt
LEVEL 2 (TRAY)
28g
extra firm tofu, drained, patted dry, cut in 1-inch cubes
3 tablespoons
Primal Kitchen Avocado Oil, divided
2 tablespoons
cornstarch
½ teaspoon
garlic powder
¼ teaspoon
salt
1 cup
red bell pepper, diced or cut into strips
1 cup
cauliflower, cut into 2-inch florets
TOPPINGS (optional)
Mixed salad greens, for serving
For Greek-Inspired Bowls
Primal Kitchen Greek Dressing, to taste
¼ cup fresh parsley, chopped
For Buffalo Bowls
Primal Kitchen No-Dairy Buffalo Sauce
¼ cup
chopped green onions
LEVEL 1 (BOTTOM OF POT)
1 cup
white rice, rinsed
1 teaspoon
garlic powder
1 teaspoon
dried parsley
2 cups
water or vegetable stock
Pinch of salt
LEVEL 2 (TRAY)
1 package (16 ounces)
extra firm tofu, drained, patted dry, cut in 1-inch cubes
3 tablespoons
Primal Kitchen Avocado Oil, divided
2 tablespoons
cornstarch
½ teaspoon
garlic powder
¼ teaspoon
salt
1 cup
red bell pepper, diced or cut into strips
1 cup
cauliflower, cut into 2-inch florets
TOPPINGS (optional)
Mixed salad greens, for serving
For Greek-Inspired Bowls
Primal Kitchen Greek Dressing, to taste
¼ cup fresh parsley, chopped
For Buffalo Bowls
Primal Kitchen No-Dairy Buffalo Sauce
¼ cup
chopped green onions
Step 8 of 8
For Buffalo Bowls, place a handful of mixed greens into serving bowls. Top with rice, tofu, and vegetables. Drizzle with Buffalo Sauce and top with 1 tablespoon chopped green onions.
LEVEL 1 (BOTTOM OF POT)
200g
white rice, rinsed
1 teaspoon
garlic powder
1 teaspoon
dried parsley
473g
water or vegetable stock
Pinch of salt
LEVEL 2 (TRAY)
28g
extra firm tofu, drained, patted dry, cut in 1-inch cubes
3 tablespoons
Primal Kitchen Avocado Oil, divided
2 tablespoons
cornstarch
½ teaspoon
garlic powder
¼ teaspoon
salt
1 cup
red bell pepper, diced or cut into strips
1 cup
cauliflower, cut into 2-inch florets
TOPPINGS (optional)
Mixed salad greens, for serving
For Greek-Inspired Bowls
Primal Kitchen Greek Dressing, to taste
¼ cup fresh parsley, chopped
For Buffalo Bowls
Primal Kitchen No-Dairy Buffalo Sauce
¼ cup
chopped green onions
LEVEL 1 (BOTTOM OF POT)
1 cup
white rice, rinsed
1 teaspoon
garlic powder
1 teaspoon
dried parsley
2 cups
water or vegetable stock
Pinch of salt
LEVEL 2 (TRAY)
1 package (16 ounces)
extra firm tofu, drained, patted dry, cut in 1-inch cubes
