Are you familiar with Buddha Bowls? It’s one of my favorite meals. I could eat one every night for dinner. They are so versatile so you can really put anything in there. You can do Asian style (my favorite and the most traditional) but to switch it up, you can also do Mediterranean or Mexican style for example.

I made this one as part of my cleanse. I’m doing a 9-day cleanse and the first two days were vegan and raw food only. One of my dinners was that bowl. It was so delicious, especially with the sauce. My husband and my 3 year old LOVED it. Since I finish my cleanse with 2 days of raw and vegan food again (and will do more days), I will make this again. It was just too yummy.

What’s in the bowl?

For proteins, I used organic, sprouted tofu this time. When using tofu guys, it’s important to use organic. It’s also best if the tofu is labeled as sprouted as the anti-nutrients are mostly removed through the process and the nutrients are increased and easier to absorbed in the body. It’s also best to not consume soy too often as you may already know. I do tofu maybe twice a month. I like to alternate with tempeh, which is fermented and healthier.

The way I cooked the tofu is pretty simple. You first have to press on the tofu when you open it to remove as much excess water as possible. Then I cut it, sprinkle it with smoked paprika, garlic powder, salt and pepper, and pan seared in the skillet in olive oil until crisp on both sides. Easy.

For carbohydrates, I put roasted sweet potatoes. They are just so delicious when roasted. I peel and dice it, toss the cubes in olive oil and pink salt, and roast them at 400F until crisp from the outside.

For greens, I used asparagus. I had spinach in my smoothie this morning and kale later in the day so wanted a different green. I simply pan seared them.

For veggies now, I used red cabbage that I sliced and cooked in the skillet in a little olive oil, salt, pepper and cumin seeds, and mixed wild mushrooms that I also cooked in the pan with olive oil, salt and pepper.

It’s also always good to have something fermented for gut health. I added kimchi in my bowl. It’s fermented, spicy and good for you. This is optional though. Not everybody have. You could also add avocado of course in there too.

The sauce

Oh my goodness. This sauce is so good. It’s made with miso so it’s very healthy for your gut. It improves digestive and immune health. There are different types of miso. I used the white one. It’s also made with soy but if you are allergic to it you can find miso made from barley or chickpea. It’s creamy, savoury and just so  yummy. Try it, you won’t be disappointed.

To finish the bowl, I garnished with gomasio, which is sesame seeds mixed with sea salt. I wanted to add cilantro but was out of it.

This bowl is vegan and gluten-free. I hope you enjoy the sauce. I wanted to post the recipe for the sauce only as you can really add anything you like in your buddha bowls, and the quantity you make just depend on how many people you will feed of course. It’s not a meal that I measure ingredients. I usually do those bowls to finish the veggies I have in my fridge. You really can put anything you like in them.

Enjoy!

Print Recipe

Buddha Bowl with Miso Tahini Sauce

This miso tahini sauce is perfect for asian-style buddha bowls. It's made with miso, which is fermented soy that is excellent for gut health. It's combined with tahini and other ingredients which make the sauce creamy, savoury, nutritious and super yummy. It's vegan.

Prep Time5 minutes mins

Total Time5 minutes mins

Servings: 4

Ingredients

• 2 tablespoons white miso
• 1 tablespoon tahini
• 1 tablespoon toasted sesame oil
• 1 tablespoon tamari
• 1 tablespoon maple syrup
• Juice of ½ lemon
• 1 teaspoon grated ginger
• 1 clove garlic
• 1-2 tablespoons water

Instructions

• Put all ingredients in a blender and blend until smooth.
• Add an extra tablespoon of water if necessary.
• Use immediately or store in the refrigerator for later use.