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.
- Red Cabbage
- Pak Choi
For the sauce I simply combine lime, soy sauce, sweet chilli sauce and ginger.
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:
- 70g Tempeh Chopped
- 35g (1/4 cup) Dry Quinoa
- Coconut Oil for frying
- 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
- Place the dry quinoa into a pan of boiling water and cook for around 20 minutes or according to packet instructions
- For 10 minutes prepare your veggies by chopping them up
- 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
- 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.
- Meanwhile combine all the dressing ingredients
- Start to assemble your bowl with your choice of leaves e.g. rocket, spinach, kale and cabbage
- Add your chosen veggies followed by your beans. I added chickpeas I'd previously roasted for 15 minutes with a sprinkle of Paprika.
- Add any fats, I added some chopped walnuts.
- Finally add your quinoa, Tempeh and Pak Choi and drizzle in the sauce
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Hi, I’m Vicky and I created this blog to hopefully pass on my passion for baking up yummy healthy creations. Eating healthy and exercising is a big part of my lifestyle and something that is very important to me. Thanks for reading!