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Rachel's Buddha Bowl

Rachel of Nourish'd by Rachel Eagleton introduced me to the Buddha Bowl. I have changed her recipe only slightly with a couple of additions of my own, but it lends itself to many variations, so us whatever you have handy!

​Soy is an excellent vegetarian protein source, but it also provides iron, calcium and isoflavones which are believed to be protective against some cancers.

Rachel's Buddha Bowl

1 Tablespoon Miso- preferably a live, refrigerated one.

1 Cup vegetable/chicken stock or Dashi, hot

200g pre-Marinated Tofu

1-2 cups of precooked brown rice, quinoa, soba noodles or zucchini "zoodles"

200g Mushrooms, sliced

2 Teaspoons Tamari (or reduced salt soy sauce)

2 Teaspoons Grated Ginger

2-4 Big Handfuls Baby Spinach/Kale (I also added snow peas)

1 small can, drained, of edamame beans (or use fresh if available)

Sliced Spring Onions, Toasted Sesame Seeds, Nori Sheet for Topping

1. Heat a frying pan and toast the sesame seeds, set aside.

2. In a little olive oil, saute the greens and mushrooms with the ginger. Sprinkle with tamari and put on a plate.

3. Add a little more olive oil and saute the tofu on both sides.

4. Prepare the miso by adding the hot stock/dashi and whisking together to get rid of any miso lumps.

5. Place a little miso in the bottom of your serving bowls. Add rice/alternative. Add greens and mushrooms, edamame, marinated tofu.

6. Pour over the remaining miso and stock.

Garnish with sesame seeds, crumbled nori sheet and sliced spring onions.

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