Plant Proof Japanese Buddha Bowl

Japanese has to be one of my favourite cuisines and this bowl in particular is a regular on our at home menu!

The below makes 4 bowls and for ease of preparation I have separated each aspect of the dish

Servings 4 bowls
Calories 815kcal


Ingredients to assemble for the bowl bases:

  • 4 x cups cooked Brown Rice
  • 400 g Edamame Beans
  • 2 x cups Grated Cabbage
  • Furikake

Tofu marinade ingredients:

  • 250 g Tofu cubed
  • 2 cloves Garlic minced
  • 1 thumb size piece ginger minced
  • 4 Tbsp Tamari
  • 1 tsp sesame oil
  • 1 tsp Mirin
  • Pinch White Pepper

Roasted Miso Pumpkin ingredients:

  • 4 cups cubed pumpkin
  • Coconut oil
  • 1 Tbsp Miso
  • Salt and Pepper

Furikake ingredients:

  • 1 x cup Sunflower seeds
  • ½ cup sesame seeds
  • ½ cup Nori sheets broken into small pieces
  • ¼ cup Dulse flakes
  • Tbsp Chilli flakes
  • Large pinch of Salt and Pepper

Greens ingredients:

  • Large bunch of Kale stems and stalks removed and chop.
  • ½ bag of baby Spinach
  • 1 tbsp Coconut oil
  • 1 Red Chilli finely sliced
  • 2 Tbsp Tamari


Tofu marinade instructions:

  • Place all ingredients into a bowl and cover Tofu. Let sit in fridge for 15-20 min.
  • Roast Tofu with the Pumpkin. (see recipe for pumpkin below)

Roasted Miso Pumpkin instructions:

  • Place pumpkin on roasting pan and lightly cover with coconut oil.
  • Roast until golden brown.
  • Mash pumpkin in bowl and add Miso. Mix well and season with salt and pepper.

Furikake instructions:

  • Heat oven to a moderate temperature.
  • Place sunflower seeds on a lined baking tray and bake until golden brown. Use a wooden spoon to move seeds around to insure evenly cooked.
  • Place sunflower seeds into a bowl and add all other ingredients.
  • Keep in an airtight container.

Greens instructions:

  • Heat fry pan and add coconut oil.
  • Add chilli then green and fry until wilted.
  • Splash with Tamari, mix through and remove from heat.


To assemble Bowl: Place brown rice in bowl. Top with, sauteed greens, Pumpkin mash, Tofu, grated cabbage and some fresh pickled ginger. Sprinkle with Furikake and serve with Edamame

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