Veggicide's Power bowl

This is our take on a Buddha bowl. We mix it with cooked and raw and add miso gravy to the mix.

Veggicide’s power bowl with miso gravy. 

Bowls are best as you can pretty much add anything you want.  The more ingredients the better.  Miso gravy is delicious and healthy.

Veggicide's power bowl with miso gravy

A mix of cooked and raw foods, this bowl is packed with nutrients. This is our take on a vegetarian / vegan buddha bowl.
Course: Main Course
Servings: 4


  • 1 large Beet shredded
  • 1 medium Carrot shredded
  • 1 tbsp honey
  • 1 bunch Kale
  • 1 Large Avocado
  • 2 cups Wild Rice (a blend of wild rice works best)
  • 1 cup Quinoa
  • 1 full Pepper, any colour is good.

Fried Tofu

  • 2 blocks Extra firm tofu Firm works as well
  • 1 tbsp Olive Oil
  • 1 tbsp Garlic powder


  • 1 bunch Asparagus
  • 1 tsp Olive oil
  • 2 tsp Soy Sauce
  • 1 tbsp Grated vs finely chopped ginger

Roasted walnuts

  • 1 or 2 cup Walnuts
  • 1 tsp Honey

Miso Gravy

  • 2 tbsp Red or white miso paste
  • 2 cups Water
  • 1/2 cup Flower
  • 1 tsp Sesame oil
  • 1 tbsp Margarine


Meal Prep

  • (Optional) Sometimes we like to make Kale chips and add it on-top. To make our kale chips click here.
  • Mix the rice and quinoa and cook according to the rice instructions. Or if you prefer cook the rice and quinoa separately and combine when finished.
  • Take the extra or firm tofu, wrap in paper town and put something heavy on-top to drain the water and set aside.

Roasted walnuts

  • Pre heat oven to 350. Break the walnuts into halves or smaller pieces. Add honey and mix them together. Put walnuts onto a backing pan and put in the stove. Cook for about 8 min, flipping walnuts half way through. Walnuts can burn fast so keep an eye on them. You want them to just brown slightly to get that roasted taste.

Prepare the vegetables and cook the asparagus and tofu

  • Mix the shredded beats and carrots and honey together set aside.
  • Chop the Kale (if not using kale chips) and cut the pepper into small pieces and set aside.
  • Cut the asparagus into smaller pieces, around one to two inches in length and discard the harder bottom parts. Cook the asparagus, ginger, soy sauce and olive oil on medium heat for about 6 minutes until its semi-soft or cooked to your preference. Make sure to stir frequently.
  • Chop the tofu into small squares, put the olive oil, tofu, garlic powder, a pinch of salt into a pan and cook on medium to high heat. Stir often, flipping the tofu around. Cook for about 10 min, until the tofu is brownish on most sides.

Miso Gravy

  • Add the water, flower, margarine and sesame oil to a pot and bring to a boil on high heat. Stir frequently making sure the mixture becomes smooth and thick. Once it starts to slightly boil bring the heat to min temp and simmer for 5 minutes continue to stir when needed. After 5 minutes add the miso and stir until it fully breaks down. The reason to add the miso later, is to maximize its health benefits as miso contains beneficial bacteria you don't want to boil.

Finish up and serve

  • Cut some avocado set aside.
  • Add the rice and quinoa to the bottom of the bowl and add a few spoon fulls of the miso gravy to the rice mix. Then add in the rest of the ingredients on top. Add a few more spoon fulls on the miso gravy ontop of them and serve.

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