Tempeh Buddha Bowl
This nourishing Tempeh Buddha Bowl is full of colourful veggies, meaty tempeh, hearty quinoa and topped with a simple creamy tahini dressing.
- 2 cups pre cooked quinoa warmed
- 2 cups chopped broccoli florets
- 2 cups packed chopped kale
- ½ cup edamame
- ½ package pre-sliced and seasoned tempeh about 8 slices
- ½ cup sliced red cabbage
- ½ tablespoon extra virgin olive oil
- Garnish: pickled ginger
- Optional: sprinkle with sunflower seeds
- ¼ cup tahini
- Juice of ½ lemon
- 2 tablespoons water
- Pinch of salt and pepper
In a stacked steamer, add the broccoli to the bottom stack and the edamame on the top stack. Steam for 3 to 4 minutes. Remove and set aside.
In the meantime, heat the olive oil in a large skillet on medium heat. Cook the sliced tempeh for 1 to 2 minutes on each side or until golden brown. Set aside.
Using the same skillet, toss in the kale with a splash of water and sauté for 2 to 3 minutes or until bright green and glossy.
Make the Dressing In a small bowl, whisk together the tahini, lemon juice, water and a pinch of salt and pepper. Set aside.
Assemble the bowl by adding 1 cup of quinoa into each bowl. Arrange the broccoli, edamame, kale and cabbage around the bowl. Top with sliced tempeh, drizzle with lots dressing and garnish with pickled ginger.