Tempeh Buddha Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 1
A super flavourful and seriously satisfying Vegan Tempeh Buddha Bowl, packed full with nutritious foods and drizzled with a chilli and lime sauce, this super easy quite assemble lunch/ dinner is a great healthy choice.
  • 70g Tempeh Chopped
  • 35g (1/4 cup) Dry Quinoa
  • Coconut Oil for frying
  • Seasoning
  • Your Choice Of:
  • Leaves: rocket, kale, spinach, lettuce, cabbage, watercress, Pak Choi
  • Veggies: broccoli, pepper, carrot, tomato, corn, cucumber, mushroom, beetroot, radish
  • Fats: avocado, seeds, nuts, hummus, coconut flakes
  • Beans: Chickpeas, black beans, kidney beans
  • Tbsp Sweet Chilli Sauce
  • Tbsp Soy Sauce or Tamari
  • Squeeze of 1 Lime
  • Grated Ginger
  1. Place the dry quinoa into a pan of boiling water and cook for around 20 minutes or according to packet instructions
  2. For 10 minutes prepare your veggies by chopping them up
  3. Chop your Tempeh into cubes and fry in a tsp of coconut oil along with some salt and pepper for a few minutes in a frying pan
  4. Add the Pak Choi to the pan and cook together with the Tempeh for a further 5 minutes. If using Kale add this to the pan for 2 minutes.
  5. Meanwhile combine all the dressing ingredients
  6. Start to assemble your bowl with your choice of leaves e.g. rocket, spinach, kale and cabbage
  7. Add your chosen veggies followed by your beans. I added chickpeas I'd previously roasted for 15 minutes with a sprinkle of Paprika.
  8. Add any fats, I added some chopped walnuts.
  9. Finally add your quinoa, Tempeh and Pak Choi and drizzle in the sauce
Recipe by Clean Lean Bakes at http://cleanleanbakes.com/tempeh-buddha-bowl/