Teriyaki Buddha Bowl

Packed with nutrients, vitamins and protein.


2 people


nojō Teriyaki Sauce


3 tbsp nojō Teriyaki Sauce
100g cooked chickpeas
200g cooked quinoa
50g kale, cut
60g red cabbage, sliced
1 avocado, peeled and sliced
1 tsp. ground cumin
½ tsp. smoked paprika
Juice of half of lime
½ tsp chili flakes
2-3 tbsp mixed seeds
Sea salt (to taste)
Coconut/olive oil for frying

All ingredients are available to purchase in our Farm Shop


  1. Cook the quinoa as per the packet instructions.
  2. Finely slice the red cabbage, then set aside.
  3. Heat the oil in a pan on a medium heat, throw in the chickpeas, add smoked paprika and ground cumin. Fry for about 3-4 minutes, constantly stirring. When ready, set aside.
  4. Put the kale in a heated pan with oil, add lime juice and chilli flakes, fry and stir for 3 minutes until soft. Set aside.
  5. In a dry pan, toast the seeds lightly.
  6. Slice the avocado just before serving, to ensure it doesn’t go brown.
  7. It’s time to assemble the bowls. Put the quinoa, chickpeas, kale, cabbage, and avocado in a bowl, and drizzle over the teriyaki sauce. Sprinkle with the seed mix and enjoy.