The roasted sweet potatoes, creamy avocado, caramelized onions, sautéed kale, crunchy pumpkin seeds, and nutty rice all work in perfect harmony to create the perfect meal.  But it’s the sauce that’s really the star of the show.  I don’t have much to say about it except that it is PERFECT and you just might find yourself putting it on everything. It’s packed with nutrients (in fact, each ingredient by itself is a powerhouse of nutrients) and is a great balance of all of the macros – fat, protein, and carbs.  It will leave you feeling full and satisfied without weighing you down.

Miso Tahini Buddha Bowl

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 cup of brown rice, cooked according to package directions (I use brown basmati)
  • 2 TBSP olive oil, divided
  • 2 medium sweet potatoes, peeled and diced
  • 1 small purple onion, chopped
  • 6 cups of kale, chopped (discard ribs)
  • 1/2 cup pumpkin seeds
  • 1 avocado, cut into cubes
  • 1/4 cup tahini
  • juice of 1 lemon
  • 1 tsp grated fresh ginger
  • 1 1/2 tsp raw honey
  • 1 1/2 tsp salt
  • 1 tsp white miso paste
  • 1/4 cup warm water


First, cook the rice according to the package directions.

Preheat the oven to 375 degrees.  Toss sweet potatoes in 1 TBSP oil and spread evenly on a pan.  Sprinkle with salt and pepper.  Roast for 20-25 minutes until slightly browned and fork tender.

While the sweet potatoes are cooking, heat 1 TBSP oil in a pan over medium heat.  Add the onions and spread out evenly in a pan.  Don’t stir them until they start to brown around the edges, about 5 minutes.  At this point, add in the kale and sauté until the kale turns bright green and reduces in volume, about 5 minutes.  Remove from heat.

Spread pumpkin seeds on a pan.  Once the sweet potatoes are done cooking, put the pumpkin seeds in the oven and turn off the heat.  Once the oven is done cooling, they should be perfectly toasted.

To make the sauce, blend tahini, lemon, ginger, honey, salt, miso paste, and warm water in a blender or food processor.

To assemble, put rice in a bowl and top with kale, sweet potatoes, avocado, and pumpkin seeds.  Drizzle and generous amount of sauce on top.  Enjoy!

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