Summer Time Green Buddha Bowl

I don’t know about you but when it gets ridiculously hot in the summertime there is not a thing I crave more than fresh fruit and veg. For the month of July, I have been living in the south of Czech Republic working at my summer job. Although it was a cool experience, my diet there basically consisted of boiled potatoes and tomato sauce for lunch and dinner everyday. I will not be getting into details as to why this was the case, but let me tell you, since coming home I basically inhaled all the food in my mum’s kitchen. Now that I am back from a month of hard work, I feel like my body deserves a big break and a reboot back into the rhythm of eating wholesome and nutritious foods. I thought that the best way to celebrate being back was to indulge in one of my favourite summer time lunches – the buddha bowl!

If you wish to recreate buddha bowl, here is how you can do so:


  • 1 cup of cooked buckwheat or jasmine rice
  • 2 handfuls of greens (spinach, rocket, baby leaf salad mix, etc.)
  • 1 small carrot
  • steamed broccoli
  • a handful of sliced cucumber
  • 1/2 a block of smoked tofu (cut into cubes)
  • 75g of sliced zucchini/courgette
  • fresh basil
  • pink himalayan salt
  • ground black pepper
  • 1 tbsp of sesame seeds

For the dressing:

  • 2 tbsp tahini
  • 2 tsp tamari sauce
  • 1/2 teaspoon Sriracha or chilli sauce of choice

Begin by sautéing the zucchini on a non-stick frying pan on medium to high heat. Once the zucchini has turned slightly brown, add a pinch of pink Himalayan salt and ground black pepper. Then you can add in the fresh basil and other spices of your choice. After about 5-10 minutes, when the zucchini will have softened and slightly browned you can set it aside on a covered plate to cool.

While the pan is still hot, toss in smoked tofu pieces and sauté them until they turn golden brown. If you wish you may also add in a tablespoon of tamari sauce for some extra flavour. After about 5 minutes on the pan, the tofu will be done and you can start assembling your bowl.

I begin by placing the buckwheat or whatever cooked grain I am using onto the bottom of the bowl as the base. In a circular manner, I then place the rest of the ingredients on top in sections. Of course, the decorating part of the buddha bowl is all up to you and your creativity! Once all the ingredients are nicely laid out, I like to sprinkle some sesame seeds on top and then pour some of the tahini dressing on as well.

I hope you enjoy this buddha bowl as it is definitely one of my favourite combinations that I have had so far!


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