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Tempeh Buddha Bowl

Tempeh Buddha Bowl

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 assemble lunch/ dinner is a great healthy choice.

Tempeh for me is something I’ve only just recently discovered. I have been a big fan of Tofu for a long time but Tempeh hasn’t been something thats been available in supermarkets near me (the northern heights of Newcastle, England) until more recently. I think I actually prefer the firmer texture of Tempeh and it holds more flavour.

Some of my favorite meals at the moment are buddha bowls / power bowls because you can combine delicious veggies with grains, greens and some raw veggies too. As well as of course a yummy sauce on top. My favourite grain to combine with Tempeh is Quinoa but rice, buckwheat, and freekah also work well.

 

In the recipe below I’ve included lots of alternatives you could use but for my bowl I used:

  • Quinoa
  • Broccoli
  • Pepper
  • Chickpeas
  • Red Cabbage
  • Pak Choi
  • Radish
  • Kale

For the sauce I simply combine lime, soy sauce, sweet chilli sauce and ginger.

See Also

So if you’re after a healthy lunch or dinner thats high in protein, both vegan and vegetarian then this is the recipe for you.

Here it is:

Tempeh Buddha Bowl
Author: 
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.
Ingredients
  • 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
  • DRESSING:
  • Tbsp Sweet Chilli Sauce
  • Tbsp Soy Sauce or Tamari
  • Squeeze of 1 Lime
  • Grated Ginger
Instructions
  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

Enjoy xx

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