Otherwise known as…sunshine in a bowl!

I’m sure you guys have heard of “Buddha bowls” as they have slowly taken over Instagram and trendy plant-based restaurants. But what is a Buddha bowl exactly? Where does the Buddha come into play? Unfortunately I do not have these answers for you today…

What I DO have is what I imagine a Buddha bowl might be with a fresh, Hawaiian twist! What makes it “Hawaiian”? We’ve got fresh, juicy pineapple, tangy and spicy kimchi and sweet coconut brown rice!

This meal is exactly how I love all my meals- a RAINBOW! Eating a wide, colorful variety of veggies ensures that we meet daily micronutrient requirements. Micronutrients do not provide calories like macronutrients do but they DO play a major role in our health and vitality (think: immune function, energy production, bone health, fluid balance). Micronutrients are also known as vitamins and minerals.

This bowl is beautifully balanced with lots of fresh veggies and fruit as well as complex carbohydrate (brown rice!) and plant-based protein (edamame!) and heart-healthy fat (cashews! avocado!) so it is a wonderfully filling option for both vegan or meat-lovers alike. I really hope you give it a try and if you do please make sure to leave me a comment down below!

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Hawaiian Nourish Bowls with Ginger Tahini Sauce

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  • Author: Erica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 bowls 1x
  • Diet: Vegan


These balanced nourish bowls are brimming with flavor from juicy pineapple, crunchy veggies, chewy coconut brown rice and a luscious ginger tahini sauce. Perfect for meal prep or your Meatless Monday entree!




  • 1 cup brown jasmine rice
  • 1 can lite coconut milk + enough water to equal 2 cups
  • 1 teaspoon coconut oil
  • 2 tablespoons unsweetened toasted coconut


  • 1/3 cup tahini
  • 3 tablespoons soy sauce
  • 2 tablespoons water
  • 1 teaspoon toasted sesame oil
  • 1/2 tablespoon ginger, freshly grated
  • 1 1/2 tablespoons agave
  • 1 teaspoon sriracha


  • 1 10oz bag shelled edamame
  • 2 whole carrots, shredded
  • 1/4 large head purple cabbage, shredded
  • 810 mini bell peppers, sliced
  • 1 1/2 cups fresh pineapple, cubed
  • 1 cup fresh cilantro
  • 1/3 cup cashews, roughly chopped
  • 1 avocado, cubed
  • 1 cup kimchi, roughly chopped
  • sesame seeds, if desired



Pour coconut milk into liquid measuring cup. Add water until measurement reaches just shy of 2 cups. Add rice, coconut oil, coconut milk/water to saucepan and bring to a boil. Cover tightly with lid, reduce to simmer and let simmer for 35 minutes until all liquid is evaporated and rice is cooked through. Fluff with a fork and toss in the toasted coconut.


Whisk together all sauce ingredients until smooth and creamy. You may need to adjust with a tablespoon or two of warm water to your desired consistency. (based on how thick your tahini is!)


Cook edamame according to package instructions. To serve: layer in coconut brown rice, cabbage, carrots, kimchi, edamame, bell peppers, pineapple. Top with cilantro, avocado and cashews. Sprinkle with sesame seeds and drizzle with tahini sauce! 


This recipe is super versatile- use whatever veggies you have on hand!

Try this out for your lunch meal prep: assemble bowls and keep sauce on the side to add just before serving, yum!


  • Serving Size: 1/4 of recipe
  • Calories: 581
  • Sugar: 16g
  • Sodium: 695mg
  • Fat: 26g
  • Carbohydrates: 63g
  • Fiber: 10g
  • Protein: 18g
  • Cholesterol: 0mg