A Buddha bowl is a wonderful healthy lunch choice, packed with ﬂavour and texture, and can offer many variations with seasonal vegetables - be adventurous!
Cook rice according to directions and cool.
To assemble the Buddha bowls, divide the rice between four bowls.
Top the rice with carrot, cucumber, mung beans, kimchi, tofu, and cooked spinach.
Lastly place half and egg on top of each bowl sprinkle with black sesame seeds, chilli powder, place a piece of seaweed down the side of the bowl and dress well with dressing.
2 cups Brown Rice
1 large carrot shredded
1 Cucumber chopped
1 bag mung beans
200 grams kimchi
400 grams firm tofu cut into 2cm cubes
2 soft boiled eggs cut in half (5-6 minutes in boiling water)
200 grams cooked spinach chopped
2 teaspoons black sesame seeds
Pinch of chilli powder
1 sheet toasted seaweed cut in 4
for the dressing:
150 millilitres Kikkoman soy sauce
3 tablspoons Rice Wine Vinegar
1 tablespoon Olivado Sesame Oil