Apr 112016

The Glory of the Buddha Bowl

Our new favorite dish, is a bowl. And there’s no day, good or bad, this simple and surprisingly hearty meal can’t improve. It’s perfect for a weeknight supper or a weekend gathering of friends. Spoon the vegetables atop the rice, add the sauce, and mix it up just before eating. And of course you can adjust the quantities of the vegetables to suit your liking. This a a freestyle meal!


  • 4 dried figs, sliced
  • 1 large sweet potato, diced into 1/2-inch cubes
  • 1-1/2 tablespoons vegetable oil
  • pinch of salt
  • 1 large carrot, shredded, raw
  • 1 ripe avocado, peeled and sliced
  • green onion, sliced (optional)
  • 4 cups rice, cooked


  • 2 clove garlic, minced
  • 2 tablespoon chopped ginger
  • 2 tablespoon soy sauce
  • 2 tablespoon lemon juice
  • 2 tablespoon maple syrup
  • 4 tablespoons sesame tahini
  • 1 tablespoon vegetable oil
  • pinch of salt


Preheat oven to 350 ̊F (175 ̊C).

  1. Place the sweet potato, figs oil and salt in a baking dish.
  2. Stir to coat.
  3. Bake for 30 minutes
  4. Meanwhile, place garlic and ginger, a pinch of salt in a mortar (see note below) and crush with pestle until it forms a chunky paste.
  5. Add soy sauce, lemon juice, vegetable oil, maple syrup and tahini.
  6. Stir until well blended. Set aside.
  7. Spoon rice into the bottom of each bowl, filling no more than half.
  8. On top add separate spoonfuls of figs and sweet potatoes, carrots, avocado slices.
  9. Sprinkle green onions on top.
  10. Serve with sauce.
  11. Mix everything in the bowl together before eating.
  12. Serves 2-3

Garden Candy Recipe Jar orangeNote: If you don’t have a mortar and pestle you can add all the sauce ingredients into a blender and blend.


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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