Sep 22

Sep 22 Rustic Tempeh Buddha bowl

This Rustic Tempeh bowl is super yummy and makes a well balanced lunch or dinner bowl with high nutritional value.

Tempeh which is made from fermented soy beans is high in protein, probiotics and essential vitamins such as B12. Tempeh is one of those rare plant based foods which is a complete source of protein meaning that it contains all 9 of the essential amino acids your body needs for healthy bones and muscles. It has a slightly nutty taste and works great in a variety of dishes such as curries, stir-fries, salads, vegan burger patties and bowls such as this one.

Rustic Tempeh Buddha bowl recipe

(serves 2)

Instructions:

We start by cooking our Quinoa. Place 100g of Quinoa and about 200 ml of water in a medium sized pan, cook for about 10 minutes then set aside.

Now it’s time to prepare our Tempeh veggie stir fry. Place 2tbs of plant based milk, 2tbs of soy sauce, 2tbs of lemon juice and 3 finely chopped cloves of garlic and 1/2 finely chopped onion in a frying pan, turn up to medium heat and fry for 2-3 minutes.

Then add in your diced tempeh and marinate it for 1-2 minutes.

Now add in your diced red pepper, frozen green peas and Curley kale. Give evening a good stir and fry for about 2-3 minutes.

Now add in 1 teaspoon of smoked paprika, one teaspoon of tumeric and a bit of black pepper, then cook for another 1-2 minutes and set aside.

At this point we will sauté our sliced mushrooms super quickly. Just add a tiny bit of soy sauce, plant based milk and black pepper along with the mushrooms into a frying pan and sauté for 2-3 minutes, then set aside.

Now that we have finished prepping the cooked ingredients which go into the bowl, it’s time to build our bowl.

Place your fresh spinach and Quinoa at the bottom of the bowl. Then add in your Tempeh veggie stir fry. Finally top off with your sautéed mushrooms, sliced Avocado and some fresh coriander.

Now that our bowl is finished, it’s time to quickly whip up our delicious Tahini dressing.

Place 1 big tablespoon of Tahini, 50ml of hot water and 50ml of plant based milk in a mixing bowl and whisk until smooth.

Then add in 2 tablespoons of lemon juice, 2 tablespoons of soy sauce, 1 finely chopped clove of garlic and a bit of black pepper. Give everything another good whisk and your delicious Tahini dressing is ready!

Now pour your Tahini dressing over your delicious Tempeh bowl and enjoy.

Happy Buddha Bowl days XX