Vermicelli Buddha Bowl | Nature’s Path

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Vermicelli Buddha Bowl

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Found in: Lunch, Dinner

Vermicelli Buddha Bowl
Prep Time: Cook Time: Total Time: 30 minutes
4 servings

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. 

  • 1 cup Nature’s Path Hemp Plus Granola
  • 2 tsp sesame oil
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp hot pepper flakes
  • 1/4 tsp salt
  • 8 oz rice vermicelli noodles
  • 1/4 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 1/2-inch cubes
  • 1/2 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.


  1. In large bowl, whisk together soy sauce and rice wine vinegar. 
  2. Add noodles and toss to coat well; divide among bowls.
  3. Top with cabbage, edamame and tofu.
  4. Drizzle with Avocado Sauce; sprinkle with granola mixture and cilantro.
  5. Drizzle with hot sauce.