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Buddha Bowl - Bibimbap Style

Posted by sallie francis on

Buddha Bowl - Bibimbap Style
Buddha Bowl - Bibimbap Style  Single 2 Serves 4 Serves 6 Serves
Brown Basmati Rice 1/4 cup 1/2 cup 1 cup 1.5 cup
Carrot (1/4, 1/2, 1,1.25) 1/4 1/2 1 1.25
Cucumber 1/4 1/2 3/4 1
Sweet Potato 50g 100g 150g 200g
Chickpeas (Canned) 1/4 1/2 1 1.5
Baby Spinach 30g 60g 100g 120g
Onion (Brown) 1/4 1/2 1 1.5
Garlic Clove 1 2 4 6
Beetroot & Ginger Sauerkraut and / Kimchi 1tsp 1 tbsp 2 tbsp 4tbsp
Egg 1 2 4 6
Tamari 1tbsp 2tbsp 3tbsp 4tbsp
Red Curry Paste 1/4 tsp 1/2 tsp 1tsp 1.5tsp
Apple Cider Vinegar 2 Tbsp 4 Tbsp 6 Tbsp 8 Tbsp
Honey / Maple Syrup 1/2 tsp 1 tsp 1.5 tsp 2 tsp
Sesame Seeds 1/4 tsp 1/2 tsp 1 tsp 1.5 tsp
Chilli Paste to taste
to taste
to taste
to taste
to taste
to taste
to taste
to taste
to taste
to taste
to taste
to taste
Sesame Oil /Olive Oil 1 tsp 2tsp 4tsp 6tsp



  • If using Brown Basmati Rice use 2.5 parts water to 1 part rice i.e. 1/4 cup of rice to 1 cup water.   If using white or short grain rice use 2 parts water to 1 part rice.
  • Add rice and water to Pot.
  • Cook on medium heat and bring to boil.
  • Turn the pot to low and simmer.
  • Once the water has been mostly absorbed, turn the stove off and cover the pot.  The rice will continue cooking in the steam that is created.
  • While the rice is cooking julienne the carrots, add to a bowl with Apple Cider Vinegar, Honey and Sesame Seeds.  Set aside. 
  • Finely slice the cucumber using a knife or mandolin, add to another bowl with Apple Cider Vinegar & Salt & Pepper. Set aside.
  • Pre-heat oven to 180 degrees celsius
  • Finely dice garlic
  • Coat chickpeas in Red Curry Paste and Olive  / Sesame Oil add to an oven tray.
  • Finely dice the sweet potato, onion, coat in 1/2 of tamari, add half of the garlic and add to the second side of / separate tray.
  • Bake for 15 mins
  • in the last few minutes of cooking, saute fry the baby spinach with remaining garlic and tamari.  Set Aside.
  • Fry eggs if using.
  • Assemble Bowls - Rice, add-in sections some drained carrots, cucumber, sweet potato, chickpeas, baby spinach, sauerkraut.  Top with Egg and some chilli sauce if you like a bit of spice.

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