Oumph! Buddha Bowl

Oumph! Buddha Bowl

About this project

Oumph! Buddha Bowl

4 portions


280 g Oumph! The Chunk, or Bibim Oumph! or Pulled Oumph!


For Oumph! The Chunk:

100 ml plant-based Sriracha mayo (can be bought ready-made or make your own by mixing 1 tsp of sriracha sauce with vegan mayo)

1 tbsp light soy sauce

1 tsp sesame seeds


250 g sushi rice or black rice


Vegetable suggestions:

Small broccoli florets, steamed (around 250 g)

Julienned  carrots or sweet potatoes (around 200 g)

Some julienned sugar snap peas, green leaves such as baby spinach, pea shoots, sprouts, or other fresh veggies


Sauce suggestions: Sriracha mayo, hummus, or your favourite sauce (around 2 tbsp per person).


If you want to spice up the Oumph! yourself, use Oumph! The Chunk: Mix the Sriracha mayo and light soy sauce with Oumph! The Chunk. Fry over medium heat in a pan with oil until golden brown, then sprinkle sesame seeds on top.


If you’re using Bibim Oumph! and Pulled Oumph! – just follow the cooking instructions on the packaging.


Boil the rice as recommended on the packaging.


If you fancy including broccoli or cauliflower, cut them in to small florets and steam or boil until tender. Rinse in cold water to stop them from cooking further and season with some sesame seeds and light soy – or keep it au naturel! Serve warm or cold.

Cut the carrot or sweet potato into sticks (or julienne), a small handful per portion will do.

Use bean sprouts, or any other sprouts you fancy, about 100g per person.

Cut the sugar snaps in to thin pieces, or use whole, approx. 3-4 per person.

Green leaves like baby spinach are tasty and healthy, one handful will be perfect.

Use ready-made salad dressing or create your own.

Line the bottom of the bowl with the rice. Carefully arrange the various ingredients on top. There are no wrong ingredients in a Buddha Bowl, as long as it’s yummy and looks good! Let your creativity run wild!