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Japanese Buddha Bowl recipe

Japanese Buddha Bowl recipe

If you can boil, chop, blend and assemble - you can make this bowl! All too often time, or a lack thereof, is the limiting factor in people truly embracing plant-based cooking and in this case, the excuse isn't justified. This bowl could be on the table in 30 - 40 minutes and even more quickly if you have elements prepared ahead of time such as the rice, dressing and pumpkin. Enjoy!

Ingredients (serves 2)

200g organic and non-GMO Tempeh sliced and pan fried
300g pumpkin cut into 1 x 3cm pieces
1.5 tbsp coconut aminos
1 tbsp extra virgin olive oil
½ cup cooked and cooled basmati rice
1 avocado, halved
½ bunch of torn kale leaves, stalks removed 
Broccolini, cut in half 
1 tbsp pickled ginger
2 tbsp kimchi or fermented beetroot
1 packet Ceres Roasted Seaweed Nori Snack

Miso Dressing

2 tbsp extra virgin olive oil
1 tbsp white miso paste
1 tbsp rice vinegar 
1 tsp sesame oil
1 tbsp coconut aminos
½ tsp sesame oil
½ inch cube of ginger, peeled and roughly chopped
1 tbsp room temp or warm water to thin
Optional: wasabi paste


  1. Preheat the oven to 180 degrees.
  2. Roughly dice pumpkin, place in a baking dish and top with 1 tbsp olive oil and coconut aminos.
  3. Place in the oven for 25 minutes, checking and turning intermittently.
  4. While cooking, prepare the rice according to packet instructions. Allow approximately 20 minutes.
  5. Now prepare the miso dressing by blending all ingredients. Let sit while preparing the rest of the veggies.
  6. Bring a pot of water to boil. Place broccoli in the water, top with a steaming basket and place kale leaves in. Steam for 5 minutes. You may need to turn the kale throughout to ensure it cooks evenly.
  7. Drain, place all veggies back in the pot and toss with salt and 1 tbsp olive oil. 
  8. Once rice and pumpkin are cooked, begin to assemble bowls.
  9. Begin by placing rice in the centre of each bowl. Work your way around by adding the steamed greens, half an avocado, pumpkin, kimchi or fermented beetroot and tempeh.
  10. Place pickled ginger in the centre of the avocado.
  11. Top with miso dressing and 1-2 shredded nori sheets. Enjoy! 

Hint: Make double the miso dressing and save in the fridge. It turns a simple lunchtime salad into something special!


By Elly Mclean from

Marathon runner, nutritionist, yogi and yes, her favourite food is kale. Elly believes that food is fuel and should be enjoyed, not feared. She practices with clients all around the world specialising in digestive health, hormone balance, fat loss and sports performance. She is also the founder of online program, Plant Based Kick Starter.


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