Power up on this protein packed Green Buddha Bowl

posted on March 24, 2015

Spring has sprung and so has the need for “spring cleaning”.  Traditionally the warming weather is a perfect time for detoxing, however this year’s chilly climate has left most still craving the comforts of warming foods.  So let’s begin the detoxifying season with a subtle and warming start with this power packed Green Buddha Bowl (or Rice bowl).

Rice bowls often live in the realm of restaurant and take out food because, to most, the multiple ingredients and yummy sauces are intimidating.  As a lifetime rice lover, I have indulged in a variety of creations but this is my go-to, easy peasy recipe that I can’t get enough of!

For those of you that are vegans, you can relate to the constant need to keep up protein counts and this recipe can add a lot to your day! For those of you who are not vegan, these easy-to-digest vegetable proteins can offer you a break from heavy meats.  It also has the subtle detoxifying power of lemon juice, cilantro, kale and ginger!  Best of all it is super yummy…which is the most important piece.  So this chilly spring, warm up on this!

Ingredients: (Serves 4)

2 cups of washed uncooked brown rice

1 package of Organic firm plain tofu

1 can of chickpeas – rinsed and drained

1 red onion – chopped

1 cup fresh cilantro – de-stemmed and chopped

2.5 cups of organic kale (or one head) – chopped

1 tbsp avocado oil (or appropriate cooking oil)

4 tbsp hemp hearts



1/3 cup tahini

2 tbsp soy sauce or tamari

2 garlic cloves

1 tbsp (or 1.5 tbsp) chopped ginger

juice of 1 lemon

2 tbsp water (can add more if too thick)


  1. Cook rice according to instructions
  2. Combine all ingredients of the sauce in a blender or mini food processor.  Blend until creamy uniform consistency.  (Add extra water for thinner consistency). Set aside.
  3. Heat avocado oil in a large pan over medium heat. Add tofu, chickpeas and red onion. Cook until onions become translucent.
  4. Turn down heat to low add kale and cilantro, over for 3-5 minutes until greens start to appear a deeper green (or leaves just starting to soften). Do not overcook greens.
  5. Serve rice, cover with stir-fry, add sauce and top with 1 tbsp hemp seeds
  6. Enjoy!