Buddha Bowls

A Buddha bowl is endlessly versatile and can accommodate the pickiest of eaters. I just make all the components and put them out on the counter for people to make their own plates.

The basics are rice, some kind of bean, chopped tofu, 2-3 veggies, a flavorful sauce, and fun garnishes.

Feel free to play with your own combinations, or try mine below.

May your bowl and your heart be full of delicious and wonderful things today.

Ingredients (for 4 bowls)


  • 1/4 cup miso
  • 1/4 cup tahini
  • 1 tsp garlic granules
  • 1/2 tsp of your favorite spicy powder (I like gochujang in this dish)
  • 1/2 tsp tamarind paste (optional)
  • 1/2 cup water


  • 1 cup cooked rice
  • 1 can garbanzo beans, rinsed and drained
  • 1 block extra-firm tofu, cubed
  • 2 cups baby beets, boiled and peeled
  • 2 cups choy sum or other greens, chopped and steamed
  • Garnish with sesame seeds, roasted peppers, lime wedges, green onions, or any other herbs or seeds you have on hand


Whisk all the sauce ingredients together in a bowl until very smooth.

Prepare all the ingredients to go in the bowls, then put them out on the table for people to assemble their own creations.

I like to arrange the rice, beans, tofu, and greens in a circle in my bowl, with the beets in the middle, then drizzle the sauce and sprinkle the garnishes over the top. Feel free to get creative with your presentation, and feast your eyes as well as your belly!

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

Leave a Reply