tempeh buddha bowl

Our tempeh Buddha bowls are super delicious and nutricious and ready in less than 30 minutes. The right balance of carb, protein and cruciferous veg for your lunch.

Tempeh buddha bowl

cous cous, cooked

oz tempeh, cubed

broccoli,

wt. oz chickpea,

soy sauce

tbsp rice vinegar

tbsp agave syrup

garlic, grated

ginger, grated

tsp chili powder,

paprika

coriander powder

salt and pepper

lime yields lime juice

olive oil

Preheat the oven to

Drain the chickpeas and

Drain the chickpeas and pat dry with a kitchen towel. Transfer to a baking sheet and toss with 1 tbsp olive oil, paprika, coriander, salt and pepper. Mix until covered well. Bake in the centre of the oven for 20 minutes.

Meanwhile, boil the broccoli

Meanwhile, boil the broccoli in salted water for 5 minutes or until a fork can piece through the florets. Drain and set aside.

Heat 2 tbsp olive

Heat 2 tbsp olive oil in a deep frying pan and add the ginger and garlic. Fry on low heat for 1-2 minutes until fragrant.

Add the chilli powder

Add the chilli powder and fry for another 30 seconds. Now add the cubed tempeh and mix well until well covered in spices, grated ginger and garlic. Fry for 2-3 minutes.

Add the soy sauce,

Add the soy sauce, agave syrup and vinegar and mix well. Fry on low heat for another 5-8 minutes until all liquid is gone and the tempeh starts to brown a little.

In a bowl add

In a bowl add the cooked cous cous*, add the tempeh, broccoli, roasted chickpeas and squeeze some fresh lime juice. Sprinkle sesame seeds and enjoy.

How to make Tempeh buddha bowl

This asian inspired tempeh and broccoli buddha bowl is a delicious and high protein vegan recipe.

asian inspired tempeh and broccoli buddha bowl

tempeh

liquid aminos

tbsp apple cider vinegar

maple syrup

salt/pepper

broccoli

vegetable broth

tsp sriracha

tbsp rice wine vinegar (sub apple cider)

scallions chopped (only the white part)

ginger

juice from ½ lime

tsp miso (if you can't find this omit)

tbsp arrowroot starch (or sub corn starch)

scallions

Toss tempeh in marinade mixture and let sit for at least 10 minutes or up to 24 hours. Preheat oven to 350 degrees while you are waiting.

After tempeh is done marinating, lay out flat on a sheet pan. Toss broccoli in oil and salt/pepper and lay out on sheet pan. Roast both tempeh and broccoli for 30 minutes.

While the tempeh and broccoli are cooking, prepare the sauce. Combine all sauce ingredients except starch in a sauce pan and bring to a simmer. Once the mixture is simmering add the starch and simmer for about 1 more minute or until sauce thickens. Remove from heat and set aside.

Prepare bowls with quinoa, tempeh, and broccoli. Toss in sauce and top with cilantro and the green part of the scallions.

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Tempeh buddha bowl

asian inspired tempeh and broccoli ...

Top 2 tempeh buddha bowl recipes from across the web

The most viewed tempeh buddha bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tempeh buddha bowl

asian inspired tempeh and broccoli ...

The most viewed tempeh buddha bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine