Sesame Ginger Buddha Bowl


A light and crunchy bowl with a spicy kick makes for the perfect summer night dinner. I tried to utilize locally grown vegetables including green beans and sugar snap peas for extra crunch. These bowls can be made a multitude of ways with various fruits, vegetables, and grains, which make it a fun and creative project to construct. Plus, the leftovers can be used on top of a salad or wrapped into a burrito for a hearty lunch for the work week.


1 C Arborio rice

1 1/2 C Light coconut milk

2 kaffir lime leaves

1/2 tsp salt

1 package of organic extra firm cubed tofu, patted dry

1/2 lb green beans, stems removed

1/2 lb sugar snap peas, stems removed

2 carrots, peeled into ribbons

Chili garlic sauce (amount to desired taste)

1 Tbsp olive oil

1 C shredded cabbage


1/4 chopped fresh basil for garnish

Pickled ginger

Toasted sesame seeds


1 Tbsp tamari

1 Tbsp rice vinegar

1/2 tsp siracha

1 Tbsp lime juice

1 tsp honey


1. Combine rice with coconut milk and Kaffir lime leaves in rice cooker. If you do not have a rice cooker, bring to a boil on stove top over medium heat and reduce to simmer.

2. Remove tofu from package and drain excess water. I will typically lay tofu cubes out on a cutting board and press firmly with paper towels to absorb excess fluid. Preheat oven to 425 degrees F. Spread tofu evenly on a baking sheet and season with salt, pepper, and light cayenne. Cook for 20-25 minutes until slightly brown and crispy.

3. In a medium size skillet or wok combine olive oil, garlic, and chili sauce. Add green beans and sugar snap peas. Continue to toss with chili sauce. I like to keep these crunchy so I make sure to not overcook these!

4. Combine ingredients in a bowl and top with freshly ribboned carrots, cabbage, basil, dressing, and pickled ginger. May sprinkle with toasted sesame seeds for some extra crunch! Add in chili garlic sauce as desired for more kick!

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Richie Crowley