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Stress Buster Buddha Bowl


A key principle in Buddhism is balance so this vegan bowl represents a balanced meal of grain, greens and protein. Curly kale is superbly rich in magnesium, fiber and vitamins. Edamame, another word for young soybeans, is an excellent vegetarian source of tryptophan and omega-3 fats. Combine that with avocado and tofu (a product made from soybeans) and you get a nice helping of healthy fats and protein.


  • 2 cups brown or cauliflower rice (cooked)
  • For kale:

  • 3 large ribs curly kale, large ribs removed and chopped
  • 2 tsp sesame oil
  • For tofu:

  • 1 package tofu
  • 1 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp garlic powder
  • For vinaigrette:

  • 2 tbsp rice vinegar
  • 4 tsp low-sodium soy sauce
  • 1 tsp sesame oil
  • 2 tbsp olive oil
  • For assembly:

  • 1 cup frozen edamame, cooked according to package instructions
  • 1 avocado, halved, pitted, thinly sliced

  • Instructions

    Preheat oven to 400°F (204°C). In a bowl, toss chopped kale with sesame oil and sea salt. Arrange on a baking sheet and bake for approximately 5 minutes.

    In a small bowl, whisk together soy sauce, sesame oil, and garlic powder. Add cubed

    tofu and stir gently to coat. In a pan, heat 1 tbsp olive oil until hot. Gently add tofu to the pan in a single layer. Cook until browned, 2-3 minutes, then flip each cube with a spatula and cook the other side until browned. Transfer tofu to a plate.

    For the vinaigrette, whisk together rice vinegar, soy sauce, sesame oil and olive oil until smooth. Divide rice among serving bowls. Top with kale, edamame, tofu and avocado. Drizzle with vinaigrette to taste.

    Looking for more recipe ideas to support your health? Click here receive a free copy of Sundita's Stress Busting Recipe booklet.


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