• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Summer
  • FREE EBOOK
  • Shop

Create Mindfully

menu icon
go to homepage
  • About
  • Recipes
  • Summer
  • FREE EBOOK
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Summer
    • FREE EBOOK
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Asian Inspired

    Modified: Oct 17, 2023 · Published: Dec 22, 2015 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Edamame Bowl with Miso Tahini Dressing

    Jump to Recipe Pin

    This healthy Asian-inspired Edamame Bowl with Miso Tahini Dressing is a complete meal. Made with edamame, quinoa, and veggies, it has a balance of flavors.

    Edamame Quinoa Buddha Bowl with chopsticks.

    💌 SAVE THIS

    I'll email this post to you, so you can come back to it later!

    ⭐️⭐️⭐️⭐️⭐️

    "That dressing is so good! I have slathering it on all my vegetables and salads. - Ann"

    This Edamame Bowl with Miso Tahini Dressing is a healthy meal. It has a balance of flavors and is customizable to suit your tastebuds.

    I have included edamame, quinoa, carrots, cucumber, bell pepper, kelp, and a miso tahini dressing. You are probably thinking: Willow, why on Earth would I want to eat seaweed?

    Well, first of all, you could use fresh greens instead, if you really are resistant to the whole seaweed idea. Second, I have doctored up the seaweed, so you won't even notice that you are eating seaweed. No seaweed taste here!

    Other quinoa recipes you might like are my Vegan Quinoa Breakfast Bowl and Gluten Free Tabbouleh. It is made with jalapeño and cilantro for a twist on a classic dish.

    If you love miso, try my Cashew Miso Dip. Other recipes to try are my Vegan Tahini Noodles recipe, Gluten-Free Tempura Batter, and my Tofu Peanut Noodle Bowl.

    Jump to:
    • ❤️ Why You'll Love It
    • What Is A Buddha Bowl?
    • 🧾 Ingredients
    • 🔪 Instructions
    • 💭 Tips
    • 👩🏻‍🍳 Recipe FAQs
    • Other Vegan Asian-Inspired Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It is a complete meal in one bowl.
    • It has a balance of flavors.
    • It's customizable to suit your tastebuds.

    What Is A Buddha Bowl?

    I have seen Buddha bowls all over the internet for a while now, and I became curious. There are a few different stories of how and when they came about, but no consensus. Some say they are called such because the bowl looks like the round belly of a Buddha.

    Other stories suggest it has to do with a Buddhist's begging bowl. The thing that I know is why I was attracted to them in the first place. They contain ingredients that I normally eat in one sitting, and sometimes in one bowl.

    As I understand it, a Buddha bowl is a meal-sized bowl that includes a grain, greens, raw and/or cooked vegetables, a protein, a dressing (many times tahini based), and possibly a fermented food (like kimchi). They also can have nuts or seeds.

    This vegan Buddha bowl with Asian flavors is a versatile meal. Use leftover veggies or the ones listed here. Change it up each day to make things more interesting.

    🧾 Ingredients

    Miso Tahini Dressing

    • Miso: I used white miso paste because it is gluten-free. It also is the mildest flavor among the varieties of miso that you can buy.
    • Tahini: Adds a nutty flavor.
    • Lime juice: Adds a bright tangy flavor. You also could use lemon juice or brown rice vinegar.
    • Water
    • Maple syrup: Adds sweetness. You also could use agave syrup.
    • Tamari:  Adds an umami flavor. I used low-sodium gluten-free tamari because I like to control the amount of sodium. You also could use soy sauce, liquid aminos, or coconut aminos.
    • Salt: Enhances flavors. I like to use sea salt.

    Kelp (or use lettuce greens)

    • Kelp: Adds a salty vegetal flavor. If you are not a fan of seaweed (totally understandable), you could use kale, spinach, Romaine lettuce, or your favorite greens.
    • Sesame oil: Adds a nutty flavor. I used toasted sesame oil.
    • Tamari:  Adds an umami flavor. I used low-sodium gluten-free tamari because I like to control the amount of sodium. You also could use soy sauce, liquid aminos, or coconut aminos.

    For the Bowl

    • Quinoa: I like to buy quinoa in the bulk section of the grocery store. You can also find it in packages on the shelves.
    • Water
    • Shredded carrots: Adds sweetness. You could use another vegetable.
    • Sliced cucumber: Adds crunch. I prefer English cucumbers because they have a thin skin and fewer seeds.
    • Bell pepper: Adds sweetness and crunch. I used a yellow bell pepper. You could also use a red bell pepper, an orange pepper, or a green pepper. You could also use another veggie instead.
    • Frozen edamame: I used frozen shelled edamame. It can be cooked on the stovetop or microwaved. See the package for directions.
    • Sesame seeds: For garnish. Adds a nutty flavor. You also could use roasted cashews or roasted peanuts. Green onion would also taste good.
    • Salt: Enhances flavors. I like to use sea salt.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    5 Secrets to Vegan Cooking

    Spicy Tofu Bánh Mì on a cutting board.

    Free 5 Part Email Series to Elevate Your Vegan Cooking

    We respect your privacy. Unsubscribe at any time.

    🔪 Instructions

    Miso Tahini Dressing

    Step 1: Add all ingredients to a small bowl. Mix well.

    Kelp

    Step 1: Place kelp and water in a saucepan, and bring to a boil. Then reduce to a simmer.

    Step 2: Cook for 15 minutes on medium-high heat, or until tender. Drain water.

    Step 3: Place kelp in a skillet with toasted sesame oil and tamari. Cook for a couple of minutes, so the kelp takes on the flavors.

    Edamame Bowl

    Step 1: Rinse quinoa thoroughly.

    Step 2: Place quinoa in a saucepan with water.

    Step 3: Bring to a boil, then reduce to a simmer. Cook for about 15 minutes.

    Step 4: Layer quinoa, edamame beans, kelp, carrots, and cucumber in serving bowls.

    Step 5: Drizzle miso tahini dressing and sprinkle sesame seeds on top.

    💭 Tips

    • If you buy your quinoa in bulk, make sure to thoroughly rinse your quinoa. It contains saponin, which gives it a soapy or bitter taste if not rinsed. If you buy packaged quinoa, make sure that it says it was rinsed before packaging.
    • Toast your quinoa for a more nutty flavor before adding liquid and cooking it.
    Edamame Quinoa Buddha Bowl with chopsticks.

    👩🏻‍🍳 Recipe FAQs

    Do I need to heat edamame?

    It depends on if you buy edamame that is pre-cooked and labeled "ready to eat".  If the package says it was blanched, it will still need to be reheated.

    Can you buy pre-cooked edamame?

    Yes, there are brands that sell pre-cooked edamame that is ready to eat, like Trader Joe's.

    Other Vegan Asian-Inspired Recipes

    • Crispy Teriyaki Tofu and Cauliflower Rice on a plate.
      Crispy Teriyaki Tofu and Cauliflower Rice
    • Ginger Hoisin Tofu on a bed of quinoa in a bowl.
      Easy Ginger Hoisin Tofu
    • Ginger Garlic Zucchini Noodle Stir Fry
      Frozen Vegetable Stir Fry with Zucchini Noodles
    • Baked Tofu Temaki Sushi with Cauliflower Rice on a plate.
      Baked Tofu Temaki Sushi with Cauliflower Rice

    If you tried this Edamame Bowl with Miso Tahini Dressing Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    Edamame Quinoa Buddha Bowl with Miso Tahini Dressing
    Pin Print Add to Shopping List Go to Shopping List
    5 from 2 votes

    Edamame Bowl with Miso Tahini Dressing

    This healthy Asian-inspired Edamame Bowl with Miso Tahini Dressing is a complete meal. Made with edamame, quinoa, and veggies, it has a balance of flavors.
    Course Main Course
    Cuisine Asian inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 10 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 50 minutes minutes
    Servings 4
    Calories 431kcal
    Author Willow Moon
    Prevent your screen from going dark

    Ingredients

    Miso Tahini Dressing

    • 2 tablespoons white miso paste
    • ½ cup tahini
    • 2 tablespoons lime juice - I used key limes
    • ¼ cup water
    • 1 teaspoon maple syrup
    • 1 teaspoon low sodium gluten free tamari
    • Salt

    Kelp (or use lettuce greens)

    • 1 cup  kelp
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon low sodium gluten free tamari

    For the bowl

    • ½ cup dry quinoa
    • 1 cup water
    • ½ cup  shredded carrots
    • ½ cup thinly sliced cucumber
    • ½ cup chopped fresh or cooked bell pepper
    • 1 cup  edamame cooked according to directions
    • sesame seeds for garnish
    • Salt
    US Customary - Metric

    Instructions

    Dressing

    • Mix all ingredients until smooth. If you refrigerate before serving, you may want to thin with more water afterwards.

    Kelp

    • Place kelp in a pot of water. Boil water to boil, then simmer for 15 minutes, or until tender. Drain water.
    • Chop into small pieces and cook for a couple of minutes in a pan with toasted sesame oil and tamari.

    Bowl

    • Rinse quinoa thoroughly. Bring quinoa and water to a boil. Reduce to a simmer and cook until water is absorbed, about 15 minutes.
    • Layer quinoa, grated carrots, thinly sliced cucumber, bell pepper, edamame, and kelp in bowls.
    • Pour miso tahini dressing on top. Garnish with sesame seeds.

    Notes

    If you buy your quinoa in bulk, make sure to thoroughly rinse your quinoa. It contains saponin, which gives it a soapy or bitter taste if not rinsed. If you buy packaged quinoa, make sure that it says it was rinsed before packaging.
    Toast your quinoa for a more nutty flavor, if desired, before adding liquid and cooking it.
    This recipe will last about 5 days in an airtight container in the fridge.

    💌 SAVE THIS

    I'll email this post to you, so you can come back to it later!

    Nutrition

    Calories: 431kcal | Carbohydrates: 40g | Protein: 17g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 830mg | Potassium: 751mg | Fiber: 8g | Sugar: 5g | Vitamin A: 5610IU | Vitamin C: 35mg | Calcium: 204mg | Iron: 5.8mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Asian Inspired

    • Thai Salad in a wood bowl.
      Thai Salad with Peanut Dressing
    • Sheet Pan Tofu and Veggies with Peanut Sauce in a bowl with sauce in the background.
      Sheet Pan Tofu and Veggies with Peanut Sauce
    • Thai Pizza on a cutting board.
      The Ultimate Thai Pizza
    • Tofu Peanut Noodles in. a bowl. with chopsticks.
      Tofu Peanut Noodles

    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Ann says

      November 04, 2018 at 5:27 pm

      That dressing is so good! I have slathering it on all my vegetables and salads.5 stars

      Reply
      • Willow Moon says

        November 07, 2018 at 7:34 am

        Thanks Ann, I'm glad you like it!

        Reply
    2. Chelsea @ Olive & Ivy says

      December 26, 2015 at 12:05 am

      This sounds amazing!! I love edamame, love quinoa and love miso- so this sounds like a combo from heaven to me!

      Reply
    3. Aarika says

      December 24, 2015 at 4:03 pm

      Yummy! Your recipes always sound super delicious, and your pictures are stunning. I love the optional addition of kelp. I am a big fan, and I am always looking for ways to include it in recipes. Thanks!

      Reply
      • Willow Moon says

        December 26, 2015 at 2:23 pm

        Thank you, I appreciate the feedback! I have been working on improving my photos. If you look at the ones from a year ago when I started this blog, you'll see why I needed to work on them!

        Reply
    4. hooplah says

      December 24, 2015 at 11:58 am

      Love the flavors in this! The perfect healthy snack bowl 😀

      Reply
    5. alanarobin says

      December 23, 2015 at 2:02 pm

      This looks so yummy! I am a huge fan of both edamame and quinoa, so I will need to try this out 🙂

      Reply
    6. Brianne_L says

      December 23, 2015 at 11:46 am

      This looks SO good (and healthy)! I will definitely need to save this recipe!

      Reply
    7. Marlynn Jayme Schotland says

      December 23, 2015 at 11:31 am

      I've often been curious about the origins of the naming of Buddha bowls. There are a few spots in Portland that make amazing bowls of yummy goodness, and this recipe looks like one I would really enjoy!

      Reply
      • Willow Moon says

        December 23, 2015 at 5:01 pm

        I have heard about many awesome spots to eat in Oregon with vegan and gluten free food! I have only been to Portland and a few other cities in Oregon once. Can't wait to go back!

        Reply
    8. Hil says

      December 23, 2015 at 10:36 am

      I've never eaten a Buddha bowl before but it looks like it would be amazing. I should try it!

      You should come link up at the Bloggers Spotlight party, all links get posted to our group board. We have two parties in one, one section to link up posts and another section to link up pins.

      Reply

    Primary Sidebar

    Willow Moon with green shirt and tie dye scarf.

    Namaste, I'm Willow!

    I've been vegan for 25 years and
    gluten-free for 13 years. I share easy and delicious vegan gluten-free recipes the whole family will love! Read more →

    Summer Recipes

    • Coconut Lemonade
      Coconut Lemonade
    • Portobello Fajitas
      Portobello Fajitas
    • Double Chocolate Frozen Yogurt Bites
      Double Chocolate Frozen Yogurt Bites (Vegan)
    • Sriracha Coleslaw
      Sriracha Coleslaw

    Popular Recipes

    • Chocolate Covered Peanut Butter Frozen Yogurt Bites
      Chocolate Covered Peanut Butter Frozen Yogurt Bites (Vegan)
    • Apple Pecan Chickpea Salad Sandwich on a plate.
      Apple Pecan Chickpea Salad Sandwich
    • Vegetable Fritter being dipped into vegan chipotle ranch dressing.
      The Most Amazing Vegetable Fritters
    • Homemade Payday Bars on parchment paper.
      Homemade Payday Bars
    • Chocolate Peanut Butter Chia pudding in a bowl.
      Chocolate Peanut Butter Chia Pudding
    • Banana Cream Pie Overnight Oats
      Banana Cream Pie Overnight Oats

    Footer

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Disclaimer
    • Disclosure Policy
    • Accessibility Statement

    Newsletter

    • Sign Up for my newsletter and get a FREE 30 Minute Vegan Dinners 7 Day Meal Plan as a welcome gift!

    Contact

    • Contact
    • Tip Jar

    Featured In:

    A list of magazines that Create Mindfully has been featured in like Good Housekeeping, Dr. Axe, Peta, and more.

    Copyright © 2014 - 2025
    Create Mindfully - All Rights Reserved.

    Unauthorized use and/or duplication of this material without express and written permission from this blog’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Willow Moon and Create Mindfully with appropriate and specific direction to the original content. All photos and artwork are property of Willow Moon and Create Mindfully. Do not duplicate or copy without proper consent.

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    My family loved this!
    Thank you for sharing this recipe, I loved it!
    This worked exactly as written, thanks!

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.