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Green Veggie Buddha Bowl with Tahini Miso Sauce | Living Healthy in Seattle

Green Veggie Buddha Bowl with Tahini Miso Sauce

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour
Servings 1

Ingredients
  

Rice

  • 1 cup uncooked short-grain brown rice

Miso Tahini Sauce

  • 1/3 cup creamy tahini (pure ground sesame, no added ingredients)
  • 1 tablespoon microplaned fresh ginger
  • 1 teaspoon white miso paste (use gluten-free miso for a gluten-free recipe)
  • 1 tablespoon coconut aminos
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 to 2 teaspoons pure maple syrup
  • 2 dashes ground cayenne, or to taste
  • Pink sea salt, to taste
  • 1 to 2 tablespoons warm water, or enough to thin sauce to desired consistency

Veggies

  • 1/2 cup mustard micro greens or radish micro greens (or your favorite)
  • 1/2 cup prepared edamame (I boiled frozen edamame in shells until heated through)
  • 1/2 cup small dice raw asparagus (use thin, tender stalks)
  • 1/3 cup small dice English cucumber (skin and seeds intact)
  • 1/2 medium avocado, sliced

Toppings

  • Fresh basil, either regular or Thai
  • Cilantro leaves
  • Gomasio (sesame salt)

Instructions
 

  • Prepare your rice according to the package instructions.
  • Whisk all the sauce ingredients together until well combined, thinning with water to reach desired consistency. Taste, and adjust if you'd like.
  • Spoon as much of the hot cooked rice as you'd like into a large bowl. Top with the greens, edamame, asparagus, cucumber, and avocado. Spoon on as much sauce as you want, followed by the herbs and gomasio.
  • Store any leftover rice and sauce in sealed containers in the refrigerator for up to one week.