October, 04th 2023
Indonesian Buddha Bowl
Tue, 26 October 2021
  • Servings 2 Servings
  • Time 45 Minutes
  • Difficulty Beginner
  •  Print


  • 220gr Brown Rice
  • 440ml Water
  • 1/2 Block Tempeh
  • 1/2 Cup Boiled Kacang Tolo
  • 1 Tbsp White Pepper Powder
  • 1 Tbsp Ground Coriander Seed
  • 1 Tbsp Cumin
  • 1/2 Tbsp Turmeric Powder
  • 1 Tbsp Garlic Powder
  • A Dab of Chili Flakes
  • 6-8 Tbsp Extra Virgin Coconut Oil
  • Coarse Sea Salt /or Pink Salt
  • 1/2 Cup Kenari Nuts
  • Handful of Spinach
  • Handful of Thai Basil
  • 1 Diced Tomato
  • 2 Diced Green Tomatoes
  • 1 Sliced Red Pepper
  • 7 Sliced Asian Shallots
  • 2 Minced Birdís Eye Chilies
  • 1 Lime 
  • 1 Avocado
  • 1 Onion


  • Since weíre going to use most of the ingredients raw, make sure every vegetables are washed properly.
  • First, steam the brown rice using rice cooker. And boil the kacang tolo (or any other local beans) until tender.
  • In a baking tray, mix together diced tempeh and the boiled beans with the spices (white pepper, coriander seed, cumin, turmeric, garlic, chili flakes, and salt). And drizzle some extra virgin coconut oil.
  • Add in kenari nuts to the tray and bake these proteins until cooked.
  • In a salad bowl, mix together thai basil and spinach. Mix together with coconut oil and salt (you can add lemon juice or vinegar). Set aside for assembly.
  • Now, letís make sambal dabu dabu by mixing together red tomatoes, green tomatoes, red pepper, birdís eye chilies, and bunch of shallots.
  • Pour in coconut oil and lime juice and mix thoroughly.
  • Assemble on a large bowl, brown rice, top it off with the salad and the proteins. Arrange as you like, donít forget the sambal dabu dabu for the spiciness.
  • Serve with avocado and sliced onion. Enjoy!