Description
This beautiful tempeh buddha bowl features colourful veggies and the most addictive tamari tahini sauce. Enjoy this gorgeous, nutritious bowl for a healthy and satisfying plant-based meal.
Ingredients
For the Marinated Tempeh
- 1 approx. 227 gram package of tempeh (about 1.5–2 cups cubed, I used Lightlife)
- 2 tbsp almond, peanut or cashew butter
- 1 tbsp maple syrup or agave
- 3 tbsp gluten-free tamari or low-sodium soy sauce
- 1 tbsp rice wine vinegar (seasoned or un
- 1 tsp garlic powder
- 1/2 tsp pepper
For the Tamari Tahini Dressing
- 5 tbsp (75 g) tahini
- 1.5 tbsp gluten-free tamari or low-sodium soy sauce
- 1 tbsp rice wine vinegar
- 2–4 tbsp water (start with 2 tbsp and slowly add 1 tsp at a time to reach desired consistency)
For the Bowls
- 2 cups cooked brown rice (1/2 cup per bowl)
- 2 cups cooked edamame (1/2 cup per bowl)
- 1 cup corn (1/4 cup per bowl)
- 1 cup finely shredded red cabbage (1/4 cup per bowl)
- 4 medium carrots, grated or julienned
- 4 cups de-stemmed and chopped kale (1 handful per bowl)
Instructions
- Add the tempeh marinade ingredients (everything but the tempeh) to a sealable container and whisk until smooth. Add the tempeh, shake, place in the fridge. Flip and shake every 15 minutes for a minimum of 30 minutes, up to 2 hours.
- If you don’t have brown rice prepared, start that when the tempeh has about 20 minutes of marinating left as it will need 40-45 minutes to cook.
- When the tempeh is nearly done marinating. Preheat the oven to 375 degrees F. Place the marinated tempeh on a baking tray lined with parchment paper. Bake for 20 minutes.
- While the tempeh is baking, prepare the tamari tahini dressing by adding all the ingredients to a container and whisking or shaking until smooth and creamy. Adjust the amount of water used to reach a thick and creamy but pourable sauce.
- Prepare the corn and edamame according to package instructions.
- Thinly slice the red cabbage, grate or julliene the carrot and wash and de-stem the kale.
- Chop the de-stemmed kale and place in a large skillet with a few tablespoons of water. Cook for 4-5 minutes until all the kale has darkened in colour and wilted slightly.
- Once everything is ready, start assembling the bowls. Divide the ingredients between 4 bowls or containers and top with the tahini sauce.