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. Use the Sauté-Then-Simmer (STS) function to sauté the green kale, bell pepper, and firm tofu separately. Add oil to the cooker before sautéing each ingredient. Remember to season each with salt and pepper during sautéing. Set aside after sautéing.
  2. Toss the diced sweet potatoes with oil and place them in the rice cooker. Sauté the sweet potatoes until they are lightly browned.
  3. Add soy sauce, sugar, and water to the sweet potatoes. Close the lid of the rice cooker and let the mixture cook for another 10 minutes, allowing the flavors to blend.
  4. To assemble the dish, start by placing the sautéed green kale, bell pepper, and tofu in the serving dish.
  5. Arrange the sautéed sweet potatoes on top of the greens and tofu.
  6. Add the cubed avocado on one side of the dish.
  7. Finally, garnish the dish with sesame seeds.