Cook your rice as directed on package.

Cut and prepare all vegetables as described in the ingredients list. Lightly steam the broccoli (2-3 minutes) or boil it for 60 seconds (this is optional, but improves digestibility).

Prepare the Savoury Miso Sauce by adding all ingredients to a blender and processing on high until smooth.

If you are using tempeh and it's labelled as pre-cooked and ready to serve, you may serve as-is or you can warm it by baking, steaming or panfrying it. If it's not pre-cooked please ensure you cook it as directed on the package.

At this point you can either prepare several Buddha Bowls or you can store all the ingredients in the fridge separately to make fresh Buddha Bowls as desired. If you’re serving a crowd and would like them to build their own Buddha Bowl you may set out all of the ingredients in separate bowls as depicted in blog photos.

To build your Buddha Bowl, add approximately equal portions of the rice and each of the veggies to your bowl. This includes the brown rice, peppers, shredded beets, shredded carrots, steamed broccoli and red cabbage. Top with a generous sprinkle of sunflower seeds and hemp seeds. Optionally add your tempeh, pickled ginger, green onions, spinach or kale and sprouts. Top with a ¼ to ⅓ cup of the Savoury Miso Sauce per bowl. You can use more or less depending on how saucy you would like your bowl to be… I like mine saucy! Stir well to mix in your dressing and combine your ingredients.

If packing lunches for the week, you can mix all of the ingredients together except for the greens, sprouts and dressing to keep the bowl tasting fresh! You can pack these ingredients separately and add them to your Buddha Bowl right before eating. If you’re packing a bowl that will be eaten within the following 24 hours you may optionally mix everything together right away.

Once the ingredients are chopped they stay fresh in the fridge for 4-5 days or 3-4 days once combined into a Buddha Bowl.