Immunity-Boosting Buddha Bowl

Prep Time
15 minutes
Cook Time
25 minutes


  • 1 cup cooked wild rice

  • 8 ounces firm tofu, cut into triangles

  • 2 medium sweet potatoes peeled and diced

  • 1 tsp soy sauce

  • 1 tsp sugar

  • 2 tbsp water

  • 2 tsp olive oil divided use

  • Salt and pepper for taste

  • 2 cups shredded green kale

  • ½ avocado, peeled and cubed

  • ½ red bell pepper, sliced

  • sesame seeds for garnish


  1. In your rice cooker, use the STS function to sauté green kale, bell pepper, firm tofu with oil one by one. Season with salt and pepper.

  2. Toss the sweet potatoes with oil into your rice cooker, sauté it to lightly brown and then add soy sauce and sugar and water close the lid and cook for another 10 min

  3. To assemble, add the cooked ingredient and top it with avocado, garnish with sesame seeds.