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The Best Summer Buddha Bowl (TCM inspired)

theveggiewifey
A wholesome bowl of fresh food that will leave you refreshed and satisfied.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Servings 1

Ingredients
  

Rice

  • 1 cup cooked Japanese rice

Chickpea 'Tuna'

  • 1 cup canned chickpeas strained and mashed
  • 1 tbsp gochujang red pepper sauce
  • 2 tbsps vegan mayonnaise
  • 1/2 tbsp golden flaxseeds

Ginger Tofu Coriander Salad

  • 1/4 medium sized purple onion sliced into thin strips
  • 1/4 cup lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp rice vinegar
  • 2 5cm x 5cm square piece of hard tofu (firm tofu/5 spiced tofu) diced
  • 1/2 tsp ginger grated
  • 1 handful coriander leaves with the stem only

String Beans

  • 1/4 cup string beans cut into 1/2 inch lengths, steamed then roasted
  • 1 tsp Shichimi Togarashi

Garlic Spinach

  • 1/4 catty Chinese spinach
  • 1/2 tbsp minced garlic
  • 1 tbsp roasted sesame dressing
  • 1 tbsp sesame oil

White Truffle Edamame

  • 1/2 cup edamame beans you can get the frozen packet, without the pods
  • 2 tbsps white truffle oil

Instructions
 

Japanese Rice

  • I use Japanese rice for this particular recipe because it tastes the best. It's short-grain and the texture is best suited for this type of dish! To cook the rice, you need to make sure you wash 1/2 cup of rice thoroughly, until the water comes clear, and then place it in a pot of water that settles at double the amount of rice. Let the water reach a boil with the lid off the pot. Place the lid on the pot, and turn the heat to a simmer to let the rice steam for about 5 minutes or until all the water has evaporated.

Chickpea 'Tuna'

  • Mix everything together, set aside

Ginger Tofu Coriander Salad

  • Marinate the onions in lemon juice, and vinegar in a bowl for about 10 minutes in the fridge. You can leave this in the fridge for longer if you have time. The longer it marinates, the better it tastes! Once you take it out, mix in the tofu. Leave the coriander leaves to place on top of the salad as the very last step. You can drizzle some extra lemon juice over the leaves right before serving.

String Beans

  • Mix the Shichimi Togarashi in the roasted string beans. Serve warm.

Garlic Spinach

  • Remove the roots of the spinach, slice it up and boil it for about 2 minutes. You can dip this in bubbling hot water and quickly remove it, instead of placing it in water and watching it reach a boil.
    Squeeze the excess water out of the boiled spinach, then mix in the raw minced garlic. Add the sesame oil, and serve with the roasted sesame dressing.

White Truffle Edamame

  • Stir-fry the edamame beans until golden brown, mix in white truffle oil and serve hot.

Setting up the bowl

  • Place the rice in the center, and then add the veggies and salad around the rice in any order you wish! Top off with some extra chia seeds or nuts.
Keyword Buddha Bowl
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