Creamy soba with kale chips, peas and mushrooms

Buddha bowls are colorful bowls usually composed of vegetables, healthy grains and protein. This bowls are one of this years emerging food trends.

They’re also known as hippie bowls or macro bowls (for all the macronutrients they’re stuffed with), and are really easy to make at home.

Here you have one recipe to inspire you “Creamy soba with kale chips, peas and mushrooms”.

Creamy avocado sauce


  • 1 avocado
  • 1 handful of fresh parsley or basil
  • ¼ cup of canned coconut milk
  • Juice of half lemon or 1 lime
  • 1-2 tbsp of nutritiona yeast flakes
  • ½ tsp of salt
  • ½ tsp of pepper
  • ½ tsp of cumin

Kale Chips



  • 1 cup peas
  • water to cover



  • 1 cup chopped mushrooms
  • 1 garlic
  • 1 tbsp tamari or soya sauce


  1. Place the ingredients of the avocado sauce in the blender and blend until smooth.
  2. Pour over your cooked soba noodles or pasta.
  3. Boil the peas (2-3 minutes – use the minimum amount of water needed, and don’t add salt, as they’ll toughen up). Steam (1-2 minutes).
  4. Heat olive oil in a large saucepan over medium heat. Cook and stir mushrooms, garlic and tamari or soya sauce in the hot oil until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
  5. Place all the ingredientes in a bowl and ready to eat this delicious buddhabowl!