Vermicelli Buddha Bowl

This virtuous meal in a bowl is loaded with flavour and a kick of spicy heat. Adjust the level of hot sauce according to your taste.

  • Serves 4 servings
  • 15 mins prep, 15 mins cook 30 mins total


  • 1 cup Nature’s Path Hemp Hearts Granola
  • 2 tsp sesame oil
  • ½ tsp ground ginger
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp hot pepper flakes
  • ¼ tsp salt
  • 8 oz rice vermicelli noodles
  • ¼ cup soy sauce
  • 2 tbsp rice wine vinegar
  • 2 cups thinly sliced red cabbage
  • 1 cup frozen shelled edamame
  • 12 oz extra-firm tofu, cut into ½-inch cubes
  • ½ cup fresh cilantro leaves
  • 1 tsp sriracha or hot pepper sauce

Avocado Sauce:

  • 1 avocado, peeled, pitted and chopped
  • 2 tbsp lime juice
  • 1 garlic clove, minced


  1. Preheat oven to 350°F. Toss together granola, sesame oil, ginger, cumin, garlic powder, onion powder, hot pepper flakes and salt.
  2. Transfer to parchment paper–lined baking sheet; bake for 10 to 12 minutes or until mixture is fragrant and golden.
  3. Let cool completely.
  4. In large pot of boiling salted water, cook noodles for 3 to 5 minutes or until tender.
  5. Drain and rinse under cold water, fluffing with fork to separate strands; set aside.

Avocado Sauce:

  1. In blender or food processor, combine avocado, 1/3 cup water, lime juice and garlic; purée until smooth.
  2. In large bowl, whisk together soy sauce and rice wine vinegar.
  3. Add noodles and toss to coat well; divide among bowls.
  4. Top with cabbage, edamame and tofu.
  5. Drizzle with Avocado Sauce; sprinkle with granola mixture and cilantro.
  6. Drizzle with hot sauce.