Winter Buddha Bowl

by Tosca Olivi

  • Difficulty: Easy
  • Duration: 30 Minutes
  • Portions: 2


for 2 Portions

  • 1 pack Luya Chunks Simply Natural (175g)
  • 1 small fennel bulb
  • 2 carrots
  • 2-3 kale leaves
  • 150g quinoa, cooked
  • Juice of two lemons
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1/2 tsp smoked chili powder
  • 1 tsp nutritional yeast flakes
  • Salt
  • Olive oil

For the marinade:

  • 1 tsp maple syrup
  • 2 tsp soy sauce
  • 1 tsp miso
  • 1/2 tsp chili powder
  • Sesame seeds


1. Prepare vegetables
Peel and chop carrots. Then mix with olive oil, yeast flakes, salt and smoked chili powder. Bake in the oven at 200°C for 10-15 minutes until golden. Finely slice fennel and season with lemon juice and salt. Remove the stalks from the kale and chop the leaves thinly, then season with sesame oil, soy sauce and lemon. Marinate kale until it’s coated with the sauce.

2. Marinade
Mix all the marinade ingredients well. Marinate Luya chunks and then toss with sesame seeds until each piece is covered. Reserve the rest of the sauce for the Buddha bowl.

3. Prepare Luya
Fry in a pan over medium heat for 5-6 minutes.

4. Serve
Add the cooked quinoa to each bowl as a base, arrange the vegetables and Luya on top and garnish your Buddha bowl with sesame seeds, the remaining sauce and cilantro. Enjoy!

Meet the chef!
Tosca Olivi

Tosca Olivi is a Swiss culinary artist and pioneer in the world of simple and delicious plant-based cuisine. Her passion for creating everyday vegan recipes also shows in her inspiring content. With captivating photography and videos, Tosca inspires a growing community to live a delicious, plant-based lifestyle. @cheftosca

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