Sesame Tempeh Buddha Bowl

A Buddha bowl can mean different things to different people but is usually a plant based dish, served in a single bowl. It can consists of small portions of whole grains, plant proteins and vegetables, topped with seeds, nuts and a sauce. It’s a nourishing meal that’s just little bites of everything. It can be conjugated to the tune of the different ingredients you choose or have on hand.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Servings:

Calories: 532kcal

Ingredients

8 oz. tempeh sliced into 1-2 inch pieces
1/4 cup coconut aminos or tamari
2 Tbsp water
1 Tbsp sesame oil
2 Tbsp maple syrup
1 Tbsp rice vinegar
4 cloves garlic minced
2 Tbsp sesame seeds I used a combo of black and white
1/2 Tbsp cornstarch
Bowl Topping Ingredients:
1 bunch of green onions sliced
2 cups quinoa cooked (or wild rice, millet or barley)
4 cups of greens broccoli, brussels sprouts or lettuce

Instructions

Sauce Instructions:
In a medium bowl, stir together the coconut aminos, water, sesame oil, maple syrup, rice vinegar, garlic, sesame seeds, and cornstarch.
Stir until the cornstarch is dissolved.
Set the sauce aside.
Tempeh Instructions:
Place the tempeh in a large skillet and add 1/2 cup water.
Place the skillet over medium-high heat and let the tempeh simmer until all of the water evaporates.
Flip the tempeh a couple times as it simmers.
Once the water has evaporated, turn the heat down to medium and pour in the sauce.
The sauce will begin to thicken immediately.
Stir the tempeh in the sauce until the sauce has thickened (1-2 minutes).
Remove it from the heat immediately to prevent further evaporation and thickening.
Bowl Instructions:
Set out the serving bowls to fill.
Fill each bowl with a portion of quinoa, greens and top with the sesame tempeh.
Sprinkle the green onions on top.
Enjoy!

Nutrition

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