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Buddha Bowl

Prep Time 5 mins
Cook Time 10 mins
Course lunch, Salad
Cuisine Japanese


  • 4 cups Steamed veggies: You can include broccoli, carrots, bell peppers, mushrooms, celery, bok choy or spinach. Whatever you have on hand. Base the amount of veggies to how many you are serving.
  • 1 tbsp Oil-can use coconut oil or vegetable oil.
  • 2 cups Protein-tempeh, pre cooked chicken, beef or shrimp.
  • 2 tbsp Tamari (if gluten free) or soy sauce
  • 2 tbsp Sesame Oil
  • 2 tbsp Mirin (if gluten free) or rice vinegar
  • 1 tsp Fresh Ginger Grated
  • 4 Cloves Garlic
  • 1 tsp Crushed Red Pepper flakes-optional
  • 1 8-oz Package of Udon Noodles
  • 2 tbsp Almond Butter-or other nut butter


  • 1 tbsp Sesame Seeds Topping
  • 1/4 Cup Cilantro Chopped
  • 2 Green Onions Chopped


  • Steam your veggies if you have not already done so and set aside.
  • Boil water for noodles.
  • Heat oil in a large skillet on medium high heat. When the oil is hot, add your protein + 1 tbsp of soy sauce/tamari. Stir to combine. Reduce heat to medium and warm through, about 3 minutes. Set aside.
  • Make sauce while protein is cooking-1 tbsp soy/tamari, sesame oil, mirin/vinegar, garlic, pepper flakes if using. Stir in a bowl and set aside.
  • Instead of cooking the Udon noodles for 3 minutes, cook for 2. Once done, put noodles in the skillet that you cooked your protein in and add sauce, stir to combine.
  • Add the almond butter to the noodles and stir to combine.
  • Put the protein back in the skillet with the noodles and sauce.

To Serve

  • Divide protein + noodles among the number of bowls you are serving. Add steamed veggies on top of the noodles.
  • Sprinkle the sesame seeds on top, then cilantro, then chopped green onions
Keyword Gluten Free, Lunch, Noodles, vegetarian