Asian Buddha Bowl

Asian Buddha Bowl Recipe

By Lena's Vegan Living

🔪Prep Time: 30 mins

👩‍🍳Cook Time: 10 mins


¼ cup of quinoa follow the instructions on the packaging

1 Chinese eggplant cut into wedges

1 Shanghai Bok Choy

½ cup edamame


Microgreens optional

2 tbsp avocado oil for frying or oil of your choice

Pink salt to taste

Garlic powder to taste

1 tbsp low sodium tamari

1 tbsp maple syrup

Sesame seeds

1 tsp sesame seed oil for the quinoa


2 tbsp low sodium Tamari

2 tbsp maple syrup

Juice from ½ lime

1 tsp garlic powder

½ tsp ginger powder or grated

½ tbsp of hot chili sauce optional

Mix all well.


1Make a sauce by mixing Tamari with maple syrup. You may add little bit of garlic powder if you like.

2Toss all the eggplant wedges on heated oil and add the sauce.

3Sauté for about 30 seconds on each side on medium heat. When ready, sprinkle with sesame seeds.

4Trim the ends and cut the Bok choy in half.

5Sauté for about 30seconds on heated oil. First the cut side down, then flip over, add salt with garlic powder and ½ cup of water.

6Cover with lid, reduce the heat and steam for 2 to 3 minutes.

7Cook the edamame in 1 cup of water also for abut 2 to 3 minutes. Drain the water and set aside.

8Mix quinoa with sesame seed oil.

9Arrange the bowl, top with scallions and serve with microgreens and other veggies of your choice. I added some radishes. Drizzle with dressing.

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