Buddha Bowl of the Week: Gut-Healing Bowl

New week, new Buddha bowl! This one is very good for your gut, because it contains a lot of pickled and fermented foods. Wash this away with a kombucha and your tummy will thank you!


November 13, 2017
: 1
: 5 min
: 5 min
: 10 min
: easy


  • 75g sliced marinated tofu
  • large handful of favourite leafy greens, like spinach
  • 1/4 can of cooked chickpeas, rinsed and dried
  • handful of sauerkraut
  • 1 carrot, sliced or spiralised and quick pickled in some vinegar with 1 tsp sugar or maple syrup and 1 tsp sesame oil
  • handful edamame beans
  • pickled ginger
  • favourite sprouts of choice, like alfalfa sprouts
  • For the dressing:
  • 1 tbsp tahini
  • juice of 1 lemon
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup or other sweetener
  • 3 tbsp water
  • Step 1 Start by quick-pickling your carrots. Slice the carrots and add them to a bowl with some (rice) vinegar, sugar and sesame oil. Add a pinch of salt if desired. Leave until serving or packing the dish.
  • Step 2 Start by steaming your edamame (if using frozen ones). I usually steam them in the microwave for about 3-4 minutes.
  • Step 3 Make the sauce by adding all the ingredients into a small bowl and whisk to mix.
  • Step 4 Cut up the tofu and rinse the chickpeas. Rinse the greens and sprouts.
  • Step 5 Start by adding the greens to a large bowl and top with all the other ingredients.
  • Step 6 Drizzle with sauce & sesame seeds.


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