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Green Buddha Bowl

Prep time:

20 minutes

Cooking time:

40 - 45 minutes




For the bowl:


  • 1 cup black or brown rice

  • 2 cups water

  • 1 tbsp sesame oil

  • 2tablespoons tamari

  • 2 baby bok choy

  • 1 large broccoli crown

  • 8-10 Brussels sprouts

  • 1 ½ cups frozen peas


For the dressing:


  • ¼ cup raw tahini

  • ½ cup hot water

  • 1 tbsp toasted sesame oil

  • 2-3 tbsp ponzu (Japanese citrus-based sauce)

  • 2-3 green onions

  1. Preheat oven to 375°F.

  2. Separate and chop the broccoli florets, halvethe bok choy and trim the Brussels sprouts.

  3. In a large oven-proof dish, swirl the sesame oiland tamari, add the bok choy and the Brussels sprouts, face down. Roast for 20minutes, then remove from the oven, add the peas and cover to keep warm.

  4. Add the rice and water to a medium sauce pan andbring to a boil. Once boiling, turn down to a simmer and cover. Set a timer for15 minutes (25 if using brown rice).

  5. Once the rice timer chimes, add the broccoli andcook for another 10 minutes. Add a touch more water if needed.

  6. For the dressing: whisk together the tahini andhot water until smooth. Add sesame oil and ponzu. Once the sauce is uniform, separateit out into 2 small ramekins.

  7. Thinly slice the green onions and sprinkle overthe sauce.

  8. Finish with as much black sesame seeds andJapanese spice as desired.

  9. To assemble: scoop out a large spoonful of therice into 2 separate serving bowls. Arrange roasted and steamed vegetablesaround the rice.

  10. Serve with a ramekin of sauce, or drizzle sauce over top and serve immediately.

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