Korean Buddha Bowl – Large.jpg


The Buddha Bowl is a wonderful healthy lunch choice, packed with flavour and texture, and can offer many variations with seasonal vegetables – be adventurous!

Recipe by Farro Fresh
Photography by Farro Fresh

2 cups brown rice
1 large carrot shredded
1 cucumber chopped
1 bag mung beans
200g Living Goodness Sum Yum Kimchi
400g firm tofu cut into 2cm cubes
2 medium boiled free-range eggs cut in half
200g cooked spinach chopped
2 teaspoons black sesame seeds
Pinch of chilli powder
1 sheet toasted seaweed cut in four

150ml tamari sauce (contains no gluten)
3 tablespoons rice wine vinegar
1 tablespoon sesame oil

• Cook rice according to directions and cool.
• Divide the rice between the four bowls.
• Top the rice with carrot, cucumber, mung beans, kimchi, tofu and cooked spinach and desired amount of Sum Yum Kimchi .
• 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 toss well with dressing.