Dinner

Healthy Buddha Bowl with Savoury Miso Sauce Recipe

ByCharlotte Montgomery January 12, 2026January 12, 2026

Introduction

The Healthy Buddha Bowl with Savoury Miso Sauce is a vibrant, nutrient-packed meal perfect for any time of day. Filled with fresh vegetables, grains, and a rich, flavorful sauce, it offers a satisfying and wholesome way to enjoy plant-based eating.

A colorful salad bowl with seven visible layers arranged in sections from the edge to the center: bright green spinach leaves on the left, dark red shredded beets below, bright orange chopped bell peppers on the bottom-right, steamed green broccoli florets on the right, thin orange carrot shreds at the top, purple shredded cabbage in the center, and chopped green onions sprinkled on top. A beige creamy dressing is drizzled over the vegetables, and seeds like sunflower and hemp are scattered across the layers. The bowl is round and white, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ head red cabbage, shredded (4 cups)
1 crown of broccoli, cut into bite sized pieces & lightly steamed (4 cups)
1 yellow pepper, diced
1 orange pepper, diced
2 small beets, shredded (4 cups)
6 – 8 carrots, shredded (4 cups)
1 – 1 ½ cups raw, unsalted sunflower seeds
1 cup hemp seeds
Brown rice – 4 to 5 cups, cooked (approx 2 cups uncooked)

Optional Buddha Bowl Ingredients:

1 – 1 ½ cups pre-cooked organic tempeh, chopped into small bite sized pieces
2-3 tbsp pickled ginger, sliced
2 -3 cups of spinach or baby kale
3-4 green onions
1 cup of fresh sprouts (such as broccoli or pea sprouts)

Savoury Miso Sauce Ingredients:

½ cup organic miso (such as Amano’s 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

Step 1: Cook your brown rice according to the package instructions and set aside.
Step 2: Prepare all vegetables as described: shred the red cabbage, beets, and carrots; dice the yellow and orange peppers; cut and lightly steam the broccoli for 2-3 minutes or boil for 60 seconds to improve digestibility.
Step 3: Make the Savoury Miso Sauce by combining all sauce ingredients in a blender. Process on high until smooth and creamy.
Step 4: If using tempeh, warm pre-cooked tempeh by baking, steaming, or pan-frying, or cook uncooked tempeh as per package directions.
Step 5: To assemble bowls, add roughly equal portions of brown rice, peppers, shredded beets and carrots, steamed broccoli, and red cabbage to each bowl. Sprinkle generously with sunflower seeds and hemp seeds.
Step 6: Optionally top with tempeh, pickled ginger, green onions, spinach or kale, and sprouts.
Step 7: Drizzle ¼ to 1/3 cup of Savoury Miso Sauce over each bowl, adjusting for desired sauciness, then stir gently to combine.
Step 8: For meal prep, store ingredients separately and combine just before eating, especially keeping greens, sprouts, and dressing separate for freshness. Bowls can be mixed fully if consumed within 24 hours.

Tips & Variations

Lightly steaming broccoli rather than eating raw can aid digestion without losing much crunch or nutrients.
Substitute brown rice with quinoa or cauliflower rice for a different texture or grain-free option.
Use any seasonal vegetables you like, such as zucchini or snap peas, to customize the bowl.
Add a squeeze of fresh lime juice or sprinkle of chili flakes for extra brightness and heat.
If you want to keep the bowl vegan, confirm ingredients like miso and soy sauce are free from animal products.

Storage

Once chopped, the vegetables and prepared ingredients stay fresh in the refrigerator for 4-5 days. When combined into a Buddha Bowl, they last 3-4 days. Store the dressing separately for best flavor. Reheat rice and tempeh before assembling, then add greens and sprouts fresh. If packing lunches, keep dressing and delicate greens aside and add just before eating for optimal texture and taste.

How to Serve

A white plate holds a colorful layered salad arranged in a circular pattern on a white marbled surface. The base layer consists of bright green broccoli florets on the top, and finely chopped dark green leafy vegetables around the sides. On one side, there are shredded orange carrots, opposite dark red beets. Small beige tofu cubes and light green chopped scallions are scattered on top. A creamy beige dressing is drizzled over the center, covering part of the toppings. The dish is finished with a generous sprinkle of light brown hemp seeds and sunflower seeds covering the dressing area. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Buddha Bowl gluten-free?

Yes, simply use gluten-free tamari or coconut aminos in place of regular soy sauce in the miso sauce, and confirm that all other ingredients are gluten-free.

Is this recipe suitable for meal prepping?

Absolutely! Prepare all components ahead of time and store separately. Combine and add fresh greens and dressing just before serving to keep the bowl fresh and vibrant throughout the week.