Vibrant Buddha Bowl with Rice


Serves 5-6

250 g Japanese rice
1 can of chickpeas
1 small head of red cabbage
2 carrots
400 g tofu
2 avocados
1 can of black beans (or kidney beans)

2 small courgettes
1 yellow (bell) pepper
Salt and freshly ground pepper
Chilli powder & ground cumin
2–3 tbsp. teriyaki sauce
A little vegetable oil for frying


1. For the dressing: peel and finely chop the garlic and ginger. Cut the spring onion into fine rings and mix with all the other ingredients. Leave the dressing to marinate for around 30 minutes.

2. Prepare the rice according to the instructions on the packet in a sufficiently sized cocotte. Shake the chickpeas and black beans from the cans, rinse with a little water and allow to drain well. Do not mix! Heat a little oil in a hot pan and fry and roast the chickpeas on all sides. 

3. Season with a little salt, chilli powder and ground cumin and place to one side.

4. Thinly slice the tofu. Heat a dash of oil in a hot wok and fry the sliced tofu on both sides until crispy and golden brown. Deglaze with the teriyaki sauce and place to one side.

5. Wash the vegetables. Chop the courgette into small cubes and briefly fry these in the hot wok with a dash of oil so that they are crunchy.

6. Cut the red cabbage into fine strips. Peel the carrots and cut into fine sticks. Peel the avocado, remove the seed and thinly slice. Trim the (bell) pepper and finely slice.

7. Place the loosened rice into a bowl (not too small) to serve as a bed. Distribute the different ingredients in groups over the rice and serve the finished Buddha Bowls with the dressing!

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Staub Cast Iron Frying Pan

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Staub Black Silicone Turner

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Zwilling Slicing knife

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Zwilling Cutting board, Cherry

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