Description

This Healthy Buddha Bowl with Savoury Miso Sauce is a vibrant, nutrient-packed plant-based meal ideal for lunch or dinner. Featuring a colorful blend of fresh vegetables, brown rice, seeds, and an optional addition of tempeh, all brought together with a creamy, umami-rich miso dressing, this bowl is both delicious and highly customizable. Perfect for meal prep or serving a crowd, it balances wholesome textures and flavors while keeping things light and satisfying.

Ingredients

Scale

Main 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 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 (broccoli or pea sprouts suggested)

Savoury Miso Sauce Ingredients

½ cup organic miso (Amano’s Genmai Miso recommended)
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

Cook the Rice: Follow package instructions to cook 2 cups of uncooked brown rice, which yields approximately 4 to 5 cups of cooked rice. Set aside to cool.
Prepare the Vegetables: Shred the red cabbage, beets, and carrots. Dice the yellow and orange peppers. Cut the broccoli into bite-sized pieces and lightly steam for 2-3 minutes or boil for 60 seconds to enhance digestibility while retaining crunch and nutrients.
Make the Savoury Miso Sauce: Combine all sauce ingredients (miso, soy sauce or coconut aminos, tahini, garlic, ginger, peanut butter, lime juice, avocado oil, water, and black pepper) in a blender. Blend on high speed until the sauce is completely smooth and creamy.
Prepare the Tempeh (Optional): If using pre-cooked tempeh, you may serve it as-is or warm it by baking, steaming, or pan-frying according to preference. If not pre-cooked, cook according to package instructions.
Store Ingredients or Assemble Bowls: You can store all components separately in the refrigerator or assemble into individual Buddha Bowls. For parties, set out ingredients in separate bowls for guests to build their own.
Assemble the Buddha Bowl: Start with equal portions of brown rice and each vegetable: shredded red cabbage, steamed broccoli, diced peppers, shredded beets, and carrots. Top with a generous sprinkle of sunflower seeds and hemp seeds. Add optional ingredients such as tempeh, pickled ginger, green onions, spinach or kale, and sprouts as desired.
Add the Dressing and Serve: Pour approximately ¼ to 1/3 cup of the Savoury Miso Sauce per bowl, adjusting to taste. Stir well to combine all ingredients and evenly coat with dressing.
Meal Prep Tips: When packing lunches, mix rice and vegetables but keep greens, sprouts, and dressing separate until serving to maintain freshness. Ingredients stay fresh for 4-5 days individually, or 3-4 days combined.

Notes

Lightly steaming broccoli improves digestibility without sacrificing crunch.
Use gluten-free soy sauce or coconut aminos to keep the recipe gluten-free.
Adjust the amount of miso sauce depending on your preferred dressing consistency.
Pre-cooked tempeh can be eaten cold or warmed; if raw, follow package cooking instructions.
Store components separately for best freshness when meal prepping.
Keep dressing and delicate greens separate if packing meals for later.
This recipe serves well as a customizable base for adding other favorite veggies or proteins.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Blending
Cuisine: Fusion

Keywords: healthy Buddha bowl, miso sauce, plant-based meal, gluten free, vegetarian, meal prep, brown rice bowl, tempeh bowl