This is a perfect bowl that's not only nutrient-dense, but also easy to make!

Miso Buddha Bowl [Vegan]

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Cooking Time



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)


For the Miso Dressing:

  1. Blend everything thoroughly in a blender.

For Assembling the Bowl:

  1. To caramelize the tempeh, you need to heat up about 1 tbs of oil on a frying pan.
  2. Add the tempeh, tamari with maple syrup and sauté quickly on each side until golden.
  3. Add garlic powder at the end and take it off the heat.
  4. Repeat the same with the eggplant.
  5. When ready, you may add white sesame seeds on both as well.
  6. Now you can lightly sauté your Bok Choy as well or just steam with salt and garlic.
  7. Arrange your bowls, top with scallions and serve with Miso Dressing.


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