Miso quinoa buddha bowl

This recipe is the perfect dinner for two, including carbs, plenty of veg and protein. Double or quadruple the recipe and you have some great lunches throughout the week, as this tastes just as good cold. These flavours taste amazing together but equally, if you have leftovers lying around just chuck them in – that’s the amazing thing about grain bowls.




  • 1 can of chickpeas
  • 1 pakchoi
  • 250g cooked quinoa (approx 80g uncooked)
  • 150g cabbage
  • 1/2 large avocado
  • 1/2 block tofu or tempeh
  • Paprika
  • Chilli powder


  • 5tbsp sesame oil
  • 2 tbsp olive oil
  • 1tbsp soya sauce
  • 1tsp miso paste
  • 1tsp ginger paste/lazy ginger


  1. Head the oven to 60 degrees (to keep the ingredients warm)
  2. Start by cooking the chickpeas. Pour a drizzle of sesame oil in a non stick pan and add the drained chickpeas
  3. Sprinkle on the spices and toss. Cook until browning (about 5 minutes)
  4. Pour into a bowl and keep warm in the oven (at 60 degrees)
  5. Quarter the pak choi lengthways and place in the frying pan with more sesame oil
  6. Cook for around 3 minutes on each side, until browned and soft. Place in the oven to keep warm.
  7. Dice the cabbage and cook in the frying pan with a dash of sesame oil
  8. While the cabbage is cooking, cook the quinoa. If it is the ready-cooked quinoa this should take just a few minutes
  9. Fry the tofu/tempeh in a pan whilst the cabbage and quinoa is cooking
  10. Dice the avocado half
  11. Make the dressing by whisking together all the ingredients with a fork
  12. Make up the buddha bowls by placing in all the ingredients into 2 bowls/plates and pour on the dressing


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