Buddha Bowl With Tamari Ginger Dressing

INGREDIENTS (serves 3-4)

  • 1 cup buckwheat groats, soak for at least 6 hours & rinse well**
  • 1-2 cups water
  • 2 tsp sesame seeds
  • 1 tsp sesame oil
  • ¼ red cabbage, shredded
  • 2 tsp apple cider vinegar
  • juice of 1/2 lime
  • 200 g sugar snap peas, snow peas or edamame
  • 1 avocado, thinly sliced
  • 1 large carrot, grated or spiralized
  • 1 large zucchini, grated or spiralized


  • 2 tbsp tamari
  • 1 tsp freshly grated ginger
  • 1 tsp sesame oil
  • 1 tsp sesame seeds

**instead of buckwheat, this recipe can also be made with brown rice, quinoa or your grain of choice


  1. If you have soaked your buckwheat overnight, you will just need to boil 1 cup of water and add rinsed buckwheat to cool for 4-5 minutes. If you didn’t soak your buckwheat you will need 2 cups of water and to boil for 10-12 minutes. Soaking your buckwheat overnight will make it more easily digestible.  If you would rather use rice or quinoa instead of buckwheat soaking prior to cooking also makes them easier to digest.
  2. While your buckwheat is soaking, add shredded cabbage to a small bowl with apple cider vinegar and lime juice, stir and allow to sit for 10 minutes.
  3. Drain boiled buckwheat and allow to cool slightly while you assemble your salad & dressing.
  4. For the dressing, combine tamari, sesame oil, ginger and sesame seeds in a small bowl and whisk well.
  5. Divide cooked buckwheat, cabbage, sugar snap peas, avocado, carrot and zucchini between bowls and drizzle with tamari dressing.Original recipe