Japanese Buddha Bowl recipe

Ingredients

• 200g organic and non-GMO Tempeh sliced and pan fried
• 300g pumpkin cut into 1 x 3cm pieces
• 1 1/2 tbsp coconut aminos
• 1 tbsp extra virgin olive oil
• ½ cup cooked and cooled basmati rice
• 1 avocado, halved
• ½ bunch of torn kale leaves, stalks removed
• Broccolini, cut in half
• 1 tbsp pickled ginger
• 2 tbsp kimchi or fermented beetroot
• 1 packet Ceres Roasted Seaweed Nori Snack
• Miso Dressing
• 2 tbsp extra virgin olive oil
• 1 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp coconut aminos
• ½ tsp sesame oil
• ½ inch cube of ginger, peeled and roughly chopped
• 1 tbsp room temp or warm water to thin
• Optional: wasabi paste