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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 Method

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)

Method
 

  1. Prepare your rice according to the package instructions.
  2. Whisk all the sauce ingredients together until well combined, thinning with water to reach desired consistency. Taste, and adjust if you'd like.
  3. 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.
  4. Store any leftover rice and sauce in sealed containers in the refrigerator for up to one week.