Savoury Miso Buddha Bowl
The Savoury Miso Buddha Bowl is more than just a meal—it’s an easy way to nourish your body with wholesome, nutrient-rich ingredients. With its customizable nature, vibrant colors, and rich, savory miso sauce, this bowl can be tailored to meet the dietary needs of just about anyone.
Ingredients
For the Buddha Bowl:
- 1 ½ cups cooked brown rice or quinoa
- ½ head red cabbage shredded (approx. 4 cups)
- 1 crown of broccoli cut into bite-sized pieces & lightly steamed (approx. 4 cups)
- 1 yellow bell pepper diced
- 1 orange bell pepper diced
- 2 small beets shredded (approx. 4 cups)
- 6-8 carrots shredded (approx. 4 cups)
- 1 cup raw unsalted sunflower seeds
- 1 cup hemp seeds
- Optional: 1-1 ½ cups pre-cooked organic tempeh chopped into bite-sized pieces
- Optional: 2-3 tbsp pickled ginger sliced
- Optional: 2-3 cups spinach or baby kale
- Optional: 3-4 green onions chopped
- Optional: 1 cup of fresh sprouts e.g., broccoli or pea sprouts
For the Savoury Miso Sauce:
- ½ cup organic miso preferably Genmai Miso
- 3 tbsp gluten-free soy sauce or coconut aminos
- 2 tbsp tahini
- 1 tbsp fresh garlic minced (2 cloves)
- 1 ¼ tbsp fresh ginger minced
- 2 tbsp natural peanut butter
- 2 tbsp fresh squeezed lime juice
- 1 cup avocado oil
- 1 cup water
- ½ tsp black pepper
Instructions
- Cook the Grains
- Cook the brown rice (or quinoa) according to the package instructions.
- Prepare the Vegetables
- Shred the carrots and beets.
- Dice the bell peppers.
- Shred the cabbage.
- Cut the broccoli into bite-sized pieces and lightly steam it (2-3 minutes) or blanch for 60 seconds.
- Make the Savoury Miso Sauce
- Add all the sauce ingredients (miso paste, soy sauce, tahini, garlic, ginger, peanut butter, lime juice, avocado oil, water, and black pepper) into a blender.
- Blend until smooth and creamy.
- Optional Protein
- If using tempeh, slice it into small pieces. If it’s pre-cooked, you can serve it as-is or heat it by pan-frying or steaming. If uncooked, follow package instructions to cook it before adding to the bowl.
- Assemble the Buddha Bowl
- Start by placing a scoop of cooked rice (or quinoa) as the base in each bowl.
- Arrange the steamed broccoli, shredded cabbage, shredded carrots, shredded beets, and diced peppers on top of the rice.
- Add your protein (tempeh, optional), sunflower seeds, hemp seeds, and any additional toppings such as spinach, kale, or sprouts.
- Drizzle the Savoury Miso Sauce over the top of the bowl. Adjust the amount of sauce based on your preference.
- Serve
- Toss everything together and enjoy!
Notes
- Storage: Store the Buddha bowl ingredients (except for greens and sauce) in airtight containers in the fridge for up to 4-5 days. For pre-assembled bowls, consume within 3-4 days.
- Meal Prep: Prepare ingredients ahead of time for quick and easy lunches throughout the week.
- Substitutions: Use cauliflower rice instead of brown rice for a low-carb option. You can also swap out tempeh for chickpeas, tofu, or grilled chicken if preferred.
- Vegan Option: The recipe is naturally vegan. Be sure to use a vegan miso paste and coconut aminos for a completely plant-based meal.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 375 kcal |
| Carbohydrates | 45g |
| Protein | 12g |
| Fat | 18g |
| Saturated Fat | 2g |
| Fiber | 9g |
| Sugar | 6g |
| Sodium | 470mg |
| Potassium | 750mg |
| Calcium | 120mg |
| Iron | 3mg |
| Vitamin A | 9000 IU |
| Vitamin C | 85mg |
| Folate | 180mcg |
| Omega-3 Fatty Acids | 2.5g |