Japanese Buddha Bowl

Ingredients

• 4 cooked brown rice x cups
• 400 grams edamame beans
• 2 cabbage x cups Grated
• furikake
• 250 grams tofu cubed
• 2 cloves garlic minced
• 1 ginger thumb size piece, minced
• 4 tablespoons tamari
• 1 teaspoon sesame oil
• 1 teaspoon mirin
• 1 pinch white pepper
• 4 cups cubed pumpkin
• coconut oil
• 1 tablespoon miso
• salt
• pepper
• 1 sunflower seeds x cup
• 1/2 cup sesame seeds
• 1/2 cup nori sheets broken into small pieces
• 1/4 cup dulse flakes
• 1 tablespoon chilli flakes
• 1 pinch salt and Pepper
• 1 bunch kale stems and stalks removed and chop.
• 1/2 bag baby spinach
• 1 tablespoon coconut oil
• 1 red chilli finely sliced
• 2 tablespoons tamari