Miso Buddha Bowl brings together a vibrant blend of fresh veggies, hearty tempeh, and a creamy miso dressing, all infused with the irresistible essence of Japanese flavors. This dish is not only delicious but also incredibly easy to prepare, making it a perfect choice for a wholesome and satisfying meal.
This is actually my favorite Buddha Bowl, which I made many times in the past. Well, I never make it exactly the same, it depends on what ingredients I have at home. The only thing that I always stick with is the MISO DRESSING. I absolutely love it and I keep it in the jar in my refrigerator.
This recipe for Miso Buddha Bowl I am sharing with you today, it’s just one example of how can you make it. However, you do not have to follow exactly the same ingredients. Well, I am referring primarily to veggies, such as substituting Bok Choy for broccoli. Or Tempeh for tofu, or rice for quinoa, and so on. Otherwise, I wouldn’t make big changes regarding the spices unless there is something you really do not like. Nevertheless, I have a few other great recipes you may like for example the WHOLESOME BUDDHA BOWL or ASIAN BUDDHA BOWL. Also, for those of you who are not familiar with miso, you may like to read about it HERE.
There are many things you can do with it and one of the most popular options is MISO SOUP. If you have been to a Japanese restaurant, you probably had it. I absolutely love it and I make it often. There is absolutely nothing to it. All you need is an Organic Miso Paste, 2 tbsp,1 cup of veggie broth, and 1 tbsp wakame flakes. Bring broth with wakame to a boil, simmer for 5 to o minutes, and take it off the heat. Add miso and whisk into broth until dissolved. Add cubed tofu,(silken, or medium firm) sprinkle with scallions at the end, and serve. Well, of course, you can add other veggies or noodles as well. It is up to you!
I hope you find this recipe appealing and you try it. If you have any questions or suggestions please contact me anytime.
MISO BUDDHA BOWL: Your Easy Path to Wholesome Flavor!
Equipment
- Blender
- brush
Ingredients
- 1 cup of rice of your choice follow the cooking instruction on the package
- 125 gr organic tempeh cut into cubes
- 4 baby Bok Choy washed and cut in halves
- 1 Chinese eggplant cut into wedges
- ¼ red cabbage shredded
- 1 carrot shredded or Julian cut
- 2 tbsp low sodium Tamari
- 1 tsp garlic powder 1tsp
- ¼ cup Maple syrup
- ¼ cup grape seed oil
- 2 tsp sesame seeds
- Himalayan pink salt to taste
- 2 scallions sliced
- MISO DRESSING
- 2 tbsp organic Miso
- Juice from 1 lemon
- 1 tsp Wakame fakes or Nori sheets cut in small pieces
- ½ tsp garlic powder
- ½ tsp ginger powder
- 2 tbsp Maple syrup
- 1/2 cup low sodium organic veggie broth or dashi
- Chili pepper flakes to taste optional
- 1 tsp sesame seed oil
Instructions
- In a small bowl, mix tamari, maple syrup, and garlic powder.
- Heat up about 2tbsp of oil on a frying pan, add the tempeh, and brush with the mixture on all sides. Sauté quickly on each side until golden. Add sesame seeds.
- Repeat the same with the eggplant.
- Lightly sauté your Bok Choy as well or just steam with a pinch of pink salt and garlic.
- Arrange your bowls, top with scallions, and serve with Miso Dressing.
- MISO DRESSING
- In the small pot, bring the veggie broth into a boil.
- Add wakame, reduce the heat and simmer for 5 to 10 minutes.
- Take it off the heat, add rest of the ingredients and transfer to a belnder.
- Blend until smooh. It can be consumed warm or cold.
Wow wonderful so fresh 👍
Thank you so much!