Buddha Bowl

Buddha Bowl

"You'll fall in love with this sauce the minute you taste it"

I love the abundance of a Buddha Bowl.  It always feels so wonderful to put together and eat.  A lot of the time, Buddha Bowls are great for using up whatever you have in the fridge, but if I’m setting out to make a favourite, this is my go-to.

You’ll fall in love with this sauce the minute you taste it.  It’s really simple and the three main ingredients of tahini, orange juice and miso form a perfectly rounded flavour profile.  It’s such a great dressing for salads or dip for sushi too.

I’ve linked to my new favourite raw tahini in the ingredients section.  It’s so runny and doesn’t have a bitter aftertaste that seems to put so many people off.

Note: Because the first one got so much love, this is the second of the series of cooked plant-based recipes I’m sharing with you.  Raw food is my passion, but I also get asked what I eat when I’m not eating raw, which is why we’re giving a few cooked recipes their own section (coming soon).


Buddha Bowl

Serves 2

  • 240g (8 1/2ozs) potatoes
  • 100g (3 1/2ozs) kale
  1. Put your potatoes on to steam for 30 minutes.
  2. 10 minutes before end of cooking, pop the kale in there too.
  3. When ready to serve, toss the kale in a little lemon juice and salt and the potatoes in coconut oil and salt.
  • 2 cups water
  • ½ cup quinoa, soaked for 30 mins and rinsed
  • ½ cup brown rice, soaked for 30 mins and rinsed
  1. Bring the water to a boil in a pan.
  2. Add the rice and quinoa and turn the heat down to a simmer. Cover the pan with a clean tea towel and place the lid on top of that. This will allow the steam to escape during cooking, so that you get perfect rice and quinoa.
  3. Cook for 30 minutes without removing the lid. After 30 minutes you should find that all of the water has been absorbed or evaporated and that the rice and quinoa is light and fluffy when you run a fork through it.
  • 200g (7 ozs) tempeh
  • 1 courgette (zucchini)
  • 1 red bell pepper
  • Coconut oil
  • Tamari
  • Apple cider vinegar
  1. Cube the tempeh, courgette and red pepper.
  2. Saute in a little coconut oil until the tempeh is brown and the vegetables are soft.
  3. Just before removing from the heat splash a little tamari and apple cider vinegar into the pan and cook for a further 30 seconds.

Tahini Sauce

  • ½ cup tahini
  • ½ cup orange Juice
  • 3 tablespoons light/white miso
  • ½ teaspoon cinnamon
  • ½ teaspoon coriander
  • Garlic
  • Ginger
  • Water as needed
  1. Blend all ingredients in a high speed blender, adding water if necessary to get the desired consistency.
  2. Any leftover you might have can be used as an awesome salt dressing.

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  1. M. Watkins

    Hi Russell,
    This looks fantastic, I can’t wait to try it! I was wondering how the potatoes are prepped? i.e.: Cubes, sliced etc..

  2. Katrina Touck'e

    Sause is addicting! Thanks Russell. I made with cucumber noodles over a bed of gresh greens and i loved it. Thanks as always fir inspiration on this #sunday creations ♡

  3. annika forsnbba

    Thank you for the great recipes Russel! It is surely delicious, but tempeh is not everyones thing (oh my goodness!) … Replacing it with sauerkraut 🙂

  4. Bosha

    Here is a great recipe …
    But it’s not for me, as I struggled to remove the potato and rice, passing raw food !!!
    But I keep this recipe for friends who do not eat raw.

    Hey Russel, you will not return to the cooked now, huh ???
    Beautiful day

    • Russell

      Hey Bosha, I’m still most excited by raw food. There’s nothing that compares to the way it makes me feel. I find that high raw is really the perfect place for me.

  5. Kitty

    Yum! I can’t wait to try this! Just recently I started eating a mixture of cooked and raw. Living in the mountains, it can be harder to find fresh fruits and veggies, but eating raw has so many health benefits I am glad I can eat both ways! You can’t go wrong with a raw sauce! 🙂
    Thank you for your recipes! And teaching balance.
    Many blessings to you!

  6. Karen

    Thank you so much! I’m loving these cooked recipes, too. It gets so cold here in the Fall/Winter and this looks like the perfect comfort food.

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