Miso Buddha Bowl
[Vegan]

For the Buddha Bowl:

• 1 cup rice of your choice (follow the cooking instruction on the package)
• 2/3 cup (150 g) tempeh, cut into cubes
• 4 baby bok choy (washed and cut in halves)
• 1 Chinese eggplant (cut into wedges)
• 1/4 red cabbage, shredded
• 1 carrot, shredded or julienned cut
• 1/2 cup low sodium tamari
• 1 teaspoon garlic powder
• 1/4 cup maple syrup
• Himalayan pink salt to taste
• 1/4 oil
• 1 teaspoon sesame seeds
• 2 scallions, sliced

For the Miso Dressing:

• 2 tablespoons organic miso
• 1 tablespoon low sodium tamari
• Juice from 1 lemon
• 1 teaspoon Wakame flakes (or Nori sheets cut in small pieces)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1/4 cup maple syrup
• 1/2 teaspoon sesame seed oil
• 1/4 cup water
• Chili pepper flakes (optional)