I love eating healthy when it tastes this goooood! 🙂 Have you heard of macrobiotics? It’s a diet that is followed by people around the world. It was started in Japan and is based on the principles of yin and yang, where you achieve balance in the body through diet. Most meals consist of one grain (usually rice, but other grains are ok), some raw and cooked vegetables, some sea vegetables, some fermented vegetables, and occasionally eggs or fish. I like the idea of having a little bit of everything in one bowl to make it balanced. The “buddha bowl” is kind of a trendy name for a nourishing bowl of hot food. It also usually contains a grain, a protein and some kind of sauce, usually peanut or miso based. I love both of these nutritious ideas so I blended them together and made this delicious dinner tonight. If you decide to make this recipe you could also use rice, any vegetables you have on hand, and swap chicken or tempeh instead for the smoked tofu. I love adding fermented vegetables because they add probiotics to your body! Make your tummy happy tonight and whip up this healthy delicious meal. 😉

Macrobiotic bowl

Macrobiotic Buddha Bowl
Cuisine: Vegan, Gluten Free
Serves: 2
  • 2 cups cooked quinoa
  • 4 carrots
  • 1 package of smoked tofu
  • 1 tbs nutritional yeast
  • 2 tbs coconut aminos or soy sauce
  • 4 tbs of sunflower sprouts
  • 2 tbs of fermented vegetables (I used cabbage and carrots, buy at any health food store)
  • 1 cup of shiitake mushrooms
  • 1 avocado
  • 2 tbs hemp seeds
  • 2-3 cooked beets (I used Trader Joe's)
  • coconut oil cooking spray
  • dressing:
  • 2 tbsp miso paste
  • 1 tbs tahini
  • 1 clove garlic, crushed
  • 1 tbs olive oil
  • ½ lime, juiced
  • 3 tbs of water
  1. First roast the carrots in the oven at 400 degrees for 30-40 minutes. I washed them, trimmed them at sprayed them in coconut oil. When they are cooked set them aside till you are ready to assemble the buddha bowl.
  2. Make the dressing by combining all of the dressing ingredients in a medium size bowl. If the dressing is too thick, add more water. Whisk until there are no lumps.
  3. To build the bowl I out the quinoa on the bottom and then arranged the vegetables on top, sprinkled the bowls with hemp seeds and drizzled the dressing over top.
  4. Now serve and enjoy!

Buddah bowl