This recipe is super yummy and super filling. Like all buddha bowls, it’s a perfect way to get in a ton of nutrients, enjoy a well-balanced meal hitting all the macros, and love every bite whilst you’re at it.
If you’re into Asian-inspired, ‘umami’ flavour sauces, then you’ll love this Asian Miso-Mustard Buddha Bowl, because it literally brings all of that, and more.
Thanks to the addition of wholegrain French mustard, this sauce has wonderfully sweet and slightly ‘hot’ base to it, all while infusing those beautiful flavours of the orient we know and love.
Sweet, Salty, Tangy
It’s pretty difficult to describe flavours in a way that does them justice, but I’m gonna try anyway.
The secret to this sauce is the combination of the creamy white miso paste, with the hearty kick of the wholegrain mustard.
For those who don’t know, white miso is a slightly sweeter, milder, more delicate counterpart to brown or red miso, and goes wonderfully in light soups and salad dressings. Here, it brings a lovely sweet and saltiness to the sauce, which pairs amazingly with the mustard.
Also adding to that umami taste is the mirin, or shaoshing rice wine. Now, if you can’t get hold of either one of these, don’t fret – ordinary rice wine vinegar will do. But if you can use them, they will make all the difference to this sauce, and create a really rich depth of flavour. Both mirin and shaoshing rice wine can be found in international or Chinese supermarkets, or even ordered online. They are both great condiments to have in your kitchen and will really elevate all of your Asian-style dishes.
A Hearty Buddha Bowl that Packs a Punch
This Buddha bowl (or Buddha ‘plate’, in my photos here!) packs tons of nutrition into one meal. You’ve got the quinoa and tofu for plant-based protein; gooey sweet potato wedges roasted to perfection for those important beta-carotenes and slow releasing carbohydrates, and then some crispy tenderstem broccoli, which happens to be in season right now.
Top it all off with some fresh greens, and you’ve got yourself a delicious meal that’s bursting with vitamins and minerals.
You can of course switch things around in this recipe – which is part of the beauty of a Buddha bowl! Switch the quinoa for some brown rice or other hearty whole grain; swap the broccoli for another green veg of choice such as asparagus or runner beans, and feel free to add whatever fresh leaves you like, as well as any other vegetables you feel would go well in this dish.
Asian Miso-Mustard Buddha Bowl Recipe
Serves 2 (with sauce left over)
For the bowl:
- 2 cups cooked quinoa (can use brown rice or other grain)
- 2 medium sweet potatoes, cut into wedges
- 1 block firm/extra firm tofu
- 2 handfuls of tenderstem broccoli/asparagus/runner beans
- 2 handful of greens of choice, finely chopped (romaine, kale, chard, rocket, mixed leaves etc)
- 1-2 tbsp tamari* or soy sauce
- Salt & pepper, to taste
For the miso-mustard sauce:
- 1/2 cup white miso paste*
- 1/2 cup wholegrain mustard
- 1 cup vegetable stock
- 1/8 cup mirin or shaoxing rice wine
- 1/2 clove garlic
- 1cm chunk of ginger, minced or grated
- 1 tbsp maple syrup
- Salt & pepper, to taste
- Pre-heat oven to 200°C. Place the sweet potato wedges onto a lined baking tray, season with salt and pepper, and place them into the oven to roast for 25 minutes.
- In the meantime, cook the quinoa if not already cooked according to packet instructions (or your choice of whole grain).
- Prep the tofu by removing the packaging and draining away any liquid. Wrap the tofu between a few paper towels, place on a plate or chopping board, and put something heavy on top like a cookbook or pot, for about 10 minutes. This will help to absorb any excess moisture. Alternatively for ease you can also use a tofu press*.
- Make the sauce by placing all the sauce ingredients into a small saucepan. Heat gently over a medium heat, then turn down and simmer until all of the ingredients have blended together and you have a warm, smooth sauce. Taste and add salt & pepper if needed.
- Once tofu has been left to sit for a few minutes, remove paper towels and cut into cubes. Heat a good non-stick frying pan over a medium-high heat. Once the pan is hot, add the tofu and sprinkle with the tamari. Toss to coat.
- Leave the tofu to sit in the pan whilst it crisps up, then flip to do the other side. The tamari and any excess water in the tofu should prevent it from sticking, and be sure to keep flipping it every so often. If you don’t have a good non-stick pan then you may wish to add a little sesame oil; however this definitely isn’t necessary. The tofu should start to get firm and crispy all on its own.
- Once the potatoes have been baking for around 25 minutes, add the broccoli to the tray and season with salt & pepper. You can also drizzle with a bit of the veg stock, if you like. Return to the oven and bake for a further 10-15 minutes, until the potatoes are gooey and caremlised, and the broccoli is getting slightly crispy.
- Plate everything up, starting with the fresh greens, cooked quinoa, then the sweet potato wedges, tofu and broccoli.
- Drizzle everything with the miso-mustard sauce, add a sprinkle of black pepper (if desired) and dig in!
What did you guys think of this recipe? Let me know by leaving a comment down below, or tagging me in your pictures – #everythingspeachy.