top of page
Image by David Todd McCarty

Buddha bowl with bok choy & tumeric chickpeas


  • 1/2 small head of red cabbage - shredded

  • 1 small bunch of tenderstem broccoli - finely chopped

  • 1 carrot - peeled and shredded

  • 1 bunch bok choy (or Komatsuna) - chopped

  • 2 tbsp extra virgin olive oil

  • 1 tbsp tamari sauce (or soy sauce)

  • 1 avocado - sliced

  • 400g can of cooked chickpeas

  • 2 tbsp toasted sesame seeds

  • 1/2 tsp ground tumeric

  • 2 tbsp hummus

  • 1/4 tsp paprika

  • 1 tsp ground cumin

  • 1/2 tsp garlic powder

Image by Jodie Morgan


Step 1 

Drain,rinse and towel dry the chickpeas.

Step 2

In a bowl, combine the chickpeas and spices with some salt and pepper.

Step 3

Preheat a frying pan, adding coconut oil. When hot, add the spiced chickpeas and sauté on a high medium heat for 10 mins, or until chickpeas are slightly brown. Remove from heat and let cool.

Step 4

Meanwhile, combine red cabbage, carrots and tender stem in a bowl. Mix the olive oil and tamiri sauce together and gently massage into the vegetables until softened,

Step 5 

Create your buddha bowl! Layer the bottom of the bowl with Bok Choy. Next add the softened vegetables. Top with spiced chickpeas, avocado and finish off with hummus and roasted sesame seeds.

Did you know?

There is bok choy being farmed vertically in Singapore, where there are 30 foot tall bok choy towers!

Image by Mor Shani
bottom of page